Amazing Slow Cooker Chocolate Cake Recipe

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Most Helpful Positive Review

Feb 04, 2012

This cake was absolutely fantastic & we are VERY VERY PICKY. I made it when there were NO reviews at all last week. I'm glad I did. In fact, it was soo good we made it a 2nd time 3 days later when the first cake ran out. I am a closet gourmet chef & only eat desert usually if I make it (don't waste time eating store bought sweets). I'm not a cake fanatic, but this one yum. This took 3 hours like it says & turn off & leave for 30 more minutes -- I made it exactly according to the recipe -- we serve it on a plate with a side of ice cream (butter pecan is good or mint chocolate chip) & drizzle chocolate sauce (just a smidge) on top of ice cream & cake & top w/ whipped cream (can is good for this). I've made this twice & plan to make it a 3rd time any day. Tastes like devil's food. Smells soo good cooking. Don't heat it up in the microwave fyi or you may dry it out. Leftovers stay well for a few days w/plastic wrap atop & left in crockpot w/lid on if you like unplugged of course. I'm not sure why people are saying rubbery, tasteless. because that's furthest from the truth for us. Maybe they used Canola oil - u Have to use a heavier oil - like vegetable oil. I used Crisco veg. oil) I have a large oval Rival pot. I am searching for great recipes for my crock pot cookbook as I've found a lot of crock pot recipes are awful. This one is a keeper. Just like the italian sandwiches on this site for the crock pot. yum I've passed this recipe off already.

—Alley Gallant

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Most Helpful Critical Review

Jan 29, 2012

This cake was tasteless and not moist at all. I would not recommend following the mixing directions, however the amounts of ingredients seems to work well. I think it would be much better in the oven and with butter rather than vegetable oil.

—curtlowe123

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168 Ratings

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Feb 14, 2012

I made this before i read the reviews. I followed the recipe to the T. Did not change a thing and will not when i make it again. I did not change the time either. This is the best cake recipe i have ever had. I am just wowed how something so good came from a crock pot!

—Erin Severts

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Jan 29, 2012

The recipe does not say how large of a crockpot to use. Mine is 3 qts and it took longer than 3 hours. However, it was delicious. My husband who does not like cake had seconds. It was moist & rich. I used evaporated milk in lieu of regular milk because that is what I had on hand and I would not change a thing!

—Jude

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Jun 12, 2012

Wonderfully moist cake. I made some changes to reduce overall calories. I used egg beaters, substituted 1/2 cup unsweetened applesauce for the oil, used 1 cup Splenda and 1 cup granulated sugar, 1% Milk, and lite salt. I added 1/4 tsp Cayenne pepper for some heat, great with or without it. Original version 313 calories per serving. My version 164 calories and every bit as good!

—skb52

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Feb 14, 2012

Love this cake, and I am not a chockoholic. I always pass on choc. cake. Husband loved it. He is a chockoholic, but has diabetes, so I had to change somethings. 1.Used Splenda instead of sugar. 2. Used Egg Beaters instead of eggs. 3. Used applesauce instead of oil. 4. Used coconut milk because it was in the fridge and needed to be used. It came out fantastic! Cooked for 3 hrs. left it in in covered cooker another 30 minutes. Then we had warm cake. Wow Hoo

—Napster

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Feb 11, 2012

I think that the person who said it was NOT moist, probably lifted the lid 3 or 4 times during cooking! Doing so, adds time to the cooking and also releases a lot on the 'moisture' from inside which is condusive to making this a 'moist' cake! All crock pots vary in degrees of heat and cooking times. This recipe needs 'baby sitting'! And this cake is suppose to be kind of 'jiggley' in the center! It can be compared to a 'Chocolate Lava Cake', only in a large format as opposed to individual ramekin servings.

—KITZER

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Apr 08, 2012

We were amazed! This is one of the best chocolate cakes I've tried, and it can't get any easier. I used a 3 qt crock pot and cooked it for 3 1/2 hours. Not fully cooked in the center, but we love it that way. I also used vegetable oil, even though I faithfully use olive oil for all my other cooking. I read in one of the reviews that vegetable oil makes a better cake, and it sure didn't disappoint us!

—Becky

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Nutrition

Calories
313 kcal
16%

Carbohydrates
51.4 g
17%

Cholesterol
37 mg
12%

Fat
11.3 g
17%

Fiber
2.3 g
9%

Protein
4.7 g
9%

Sodium
434 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Amazing Slow Cooker Chocolate Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 313
Calories from Fat: 102

% Daily Value *
Total Fat 11.3g 17 %
Saturated Fat 2.2g 11 %
Cholesterol 37mg 12 %
Sodium 434mg 17 %
Potassium 145mg 4 %
Total Carbohydrates 51.4g 17 %
Dietary Fiber 2.3g 9 %
Protein 4.7g 9 %
Sugars 34.6g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 9 %
Iron 18 %
Thiamin 16 %
Niacin 17 %
Vitamin B6 2 %
Magnesium 12 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.