Slow Cooker Chocolate Cake
This really cake should be called death by chocolate. Pour all of the ingredients into a slow cooker and get ready to be tortured all day by the smell of chocolate radiating throughout your house. No heating up your house with a hot oven The slow cooker does all of the work here in this shockingly easy dessert. I do have to say that every slow cooker cooks differently so make sure to check it after 4 hours.
This really cake should be called death by chocolate. Pour all of the ingredients into a slow cooker and get ready to be tortured all day by the smell of chocolate radiating throughout your house. No heating up your house with a hot oven The slow cooker does all of the work here in this shockingly easy dessert. I do have to say that every slow cooker cooks differently so make sure to check it after 4 hours.
- Carbohydrate 11.434 g
- Cholesterol 551.175 mg
- Fat 34.758130625 g
- Fiber 0.37799998998642 g
- Protein 16.8591875 g
- Saturated Fat 9.92625501740625 g
- Serving Size 1 1 Serving (207g)
- Sodium 359.989375 mg
- Sugar 11.0560000100136 g
- Trans Fat 3.27311082908125 g
- Calories 422 calories
Step-by-step
- Spray a 4 quart slow cooker with cooking spray.
- In a large bowl, add the cake mix, pudding mix, eggs, water, oil, and sour cream and beat until smooth. Stir in the chocolate chips.
- Pour mixture into the slow cooker and cook on low for 4-5 hours or until cake is set. Every slow cooker cooks at a different speed so make sure to check it at 4 hours. The cake will still be moist but not soggy. Remove pot from slow cooker so cake does not continue cooking.
- Serve warm with a large scoop of vanilla ice cream.
Operating without a standard oven requires shifting expectations regarding heat distribution and moisture retention. Enclosing a batter inside a ceramic slow cooker crock traps steam entirely, creating a humid environment that prevents the exterior from browning or forming a traditional crust. Counteracting this requires embracing the appliance's propensity for steaming rather than fighting it. Utilizing a four-quart vessel provides the correct volume-to-depth ratio for this specific batter mass, ensuring the center solidifies before the edges scorch. Condensation dripping from the lid remains the primary hazard in this cooking method. Securing a clean kitchen towel beneath the slow cooker lid absorbs excess moisture before droplets can pool on the surface of the baking cake. Monitoring the appliance closely at the four-hour mark prevents overcooking, as older heating elements often run hotter than calibrated dials indicate. Testing for doneness involves pressing a finger gently into the center; the crumb should spring back slightly while remaining exceptionally tender and moist. Swapping ingredients alters the final crumb structure significantly. Replacing the sour cream with plain yogurt reduces fat content, yielding a tighter, less tender crumb because dairy fat inhibits gluten development. Whole milk cannot substitute for water and sour cream combined without adjusting the flour ratio, as the missing fat and acid will destabilize the emulsification. Removing the ceramic insert immediately upon reaching the four-hour mark halts residual bottom-heat conduction, stopping the sugar from caramelizing past a pleasant profile into bitterness. Allowing the dessert to rest uncovered for twenty minutes lets internal steam dissipate, firming the internal structure for easier slicing.
