When my girlfriends came into the kitchen they were all.. “now what’s going on here?” (pointing to my crock pot). It was full of what looked like light brown sand. After my explanation they were VERY intrigued. We all decided it was sort of like a science project! A science project that I would like to repeat every night.
So I’ve made a pudding cake before, but it traditionally bakes in the oven. You spread a thick brownie type batter into the bottom of the pan, cover it with cocoa/sugar dry mixture, and then pour water in the top! Yes, water, all over your batter. Quite magically, the batter and the water switch places, and the water turns into molten chocolate. It comes out of the oven looking like a regular cake, but when you spoon down into it there is an eruption of thick, chocolatey, pudding like liquid. After it’s topped with ice cream or whipped cream it becomes the kind of dessert you crave nightly (or, that I crave nightly) when I stare into my fridge with a look of perplexity. What is it that I want? This chocolate pudding cake. Yes, that is what I want.
It was nice to have my crock-pot all set and ready to go (I even had my water measured and waiting in the microwave) – right as we sat down to dinner I poured in the water and set my crock-pot for 1 1/2 hours on high. Right on time the dessert was piping hot and ready and the whole house smelled like chocolate. This cake is decadently rich and if possible, I think it’s TOO rich if served on its own. Billowy whipped cream or plain vanilla ice cream fits the bill just perfectly.
Though this recipe from America’s Test Kitchen Crock-pot Cookbook says it serves 6-8 people, I would plan to serve it to 4 people. You don’t want to leave your guests wanting and I found that the serving size for 8 was a bit chintzy.
Lastly – because I made this for a dinner and we didn’t have leftovers, I had to make it again to get a good photo. I didn’t feel like putting in the foil collar thing, so I didn’t. Guess what? No burning. If you want to play by the rules and follow this recipe exactly, then make the collar. If you don’t, skip it!
Crock Pot Chocolate Pudding Cake
America’s Test Kitchen
1 c. all purpose flour
1 c. sugar, divided
1/2 c. cocoa powder, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. whole milk, microwaved until warm
4 tbsp. butter, melted
1 egg yolk
2 tsp. vanilla
1/2 c. chocolate chips
1 c. boiling water
1. Line the slow cooker with a foil collar and coat with nonstick spray. Layer and fold sheets of heavy duty foil until you have a 6 layered rectangle that measures roughly 16 inches long by 4 inches wide. Press the collar into the back side of the crock pot insert. This will keep the “hot side” from burning your cake.
2. Whisk flour, 1/2 c. sugar, 1/4 c. cocoa, baking powder and salt until evenly combined.
3. In another bowl, whisk warm milk, butter, egg yolk and vanilla until smooth. Add wet mixture to flour mixture and stir to combine. Fold in chocolate chips.
4. Spread mixture into the bottom of the slow cooker.
5. Whisk the remaining 1/2 c. sugar and 1/4 c. cocoa and sprinkle evenly over the top of the batter.
6. Top with the boiling water. Set crock pot to high for 1 1/2 hours.
7. Spoon cake into small dishes and top with vanilla ice cream or whipped cream.