Description
This Crock Pot Hot Fudge Sundae Cake is a decadent and easy dessert made in a slow cooker. A rich chocolate cake layer bakes under a luscious hot fudge sauce that forms as it cooks—a perfect warm and gooey treat served best with vanilla ice cream or whipped cream. The hands-off slow cooker method makes it an effortless yet impressive dessert for gatherings or cozy nights in.
Ingredients
Cake Batter
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil or coconut oil
- 1 teaspoon vanilla extract
Fudge Sauce
- 1 cup light brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ cups boiling water
Instructions
- Prepare the Slow Cooker: Spray the insert of a 2–4 quart slow cooker with nonstick cooking spray to prevent sticking and facilitate easy serving.
- Make the Cake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until evenly combined. Add the milk, vegetable or coconut oil, and vanilla extract. Stir the mixture until smooth with no dry streaks remaining. Pour the batter into the slow cooker and spread it evenly.
- Prepare the Fudge Sauce: In a small bowl, vigorously whisk together the light brown sugar, unsweetened cocoa powder, and boiling water until smooth and well blended. Carefully pour this hot fudge mixture evenly over the cake batter in the slow cooker without stirring. This layer will cook into a rich fudge sauce beneath the cake.
- Cook the Cake: Lay a clean tea towel over the top of the slow cooker insert, then place the lid on top of the towel. The towel absorbs condensation, preventing it from dripping onto the cake. Cook on the high setting for 2 hours, or until the cake is set but remains soft underneath.
- Rest the Cake: Remove the lid and tea towel. Let the cake rest in the slow cooker for at least 30 minutes to allow the fudge sauce to thicken and intensify in flavor.
- Serve: Spoon warm portions of cake into dessert bowls, ensuring each serving includes plenty of the luscious fudge sauce from the bottom. For an indulgent finish, serve with a big scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use a 2 to 4 quart slow cooker for best results—too large a cooker may cause the cake to cook unevenly.
- Do not stir after adding the fudge sauce mixture to the batter, as the layering effect creates the signature sauce beneath the cake.
- Letting the cake rest after cooking enhances the sauce thickness and flavor.
- For a dairy-free version, substitute milk with almond or oat milk and use coconut oil.
- This dessert can be kept warm in the slow cooker for up to 1 hour after cooking, but it’s best enjoyed fresh.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
