Allow us to introduce you to the gooiest, fudgiest, easiest chocolate cake on the planet. All the ingredients get whisked together in a bowl, dumped into a slow cooker and then you set it and forget it for 3 hours. The trick is to let the cake finish “cooking” outside of the slow cooker for a pudding-like center. The only thing you need to worry about is getting to the cake while it’s still warm (but you can always stick a scoop in the microwave for 30 seconds to reheat). Serve it with whipped cream or ice cream if desired, but trust us, you'll want it.
1½ cups granulated sugar
1½ cups (about 6⅜) all-purpose flour
¾ cup (6 oz.) unsalted butter, melted and cooled
4 large eggs, lightly beaten
½ cup unsweetened cocoa
½ teaspoon instant coffee granules
½ teaspoon kosher salt
1 tablespoon vanilla extract
¼ cup powdered sugar
Vanilla ice cream (optional)
How to Make It
Whisk together sugar, flour, butter, eggs, cocoa, instant coffee, salt, and vanilla in a large bowl until smooth. Generously coat a 3-quart round or oval slow cooker with cooking spray. Pour batter into slow cooker. Drape a clean kitchen towel over slow cooker, and place lid over towel. Pull towel taut under lid. Cook on LOW until edges are set, about 3 hours. Remove insert from slow cooker to a wire rack, keeping towel and lid in place. Let stand until center is mostly set, about 30 minutes. Scoop warm pudding cake onto individual plates, and dust evenly with powdered sugar. Serve immediately with ice cream if desired.
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