Slow Cooker Chocolate Cake That’s Rich, Gooey & So Easy to Make
A Slow Cooker Chocolate Cake is seriously one of the most exciting desserts you can make—rich, gooey, and it practically bakes itself!
You toss a few ingredients into your slow cooker, walk away, and come back to the irresistible smell of a homemade cake recipe just waiting to be served—no oven needed.
It’s perfect for busy days, cozy weekends, or those moments when you’re craving something sweet but don’t want to fuss.
The texture is insanely moist, a combination between a brownie and lava cake.
Whether you scoop it warm with a dollop of ice cream or top it with whipped cream, this dessert is guaranteed to wow without the work. Keep reading to see just how easy and indulgent this slow cooker treat can be!
Making this gooey chocolate cake is super simple — you just mix, dump, and wait for the magic to happen!
Scroll to the bottom to grab the full printable recipe and save it for your next chocolate craving!
Start by lining your slow cooker with foil or a liner (trust me, cleanup will be way easier). Plus, it helps lift the cake out easily if you want to slice and serve it.
Then whisk together your melted butter, eggs, and a splash of vanilla. Stir in the sugar, cocoa powder, flour, a pinch of salt, and a little espresso powder if you want that rich chocolate flavor to really pop.
Fold in some chocolate chunks for that extra gooey goodness, pour it all into the slow cooker, and let it do its thing for about 3 hours on low.
Start checking for doneness around 2.5 hours: Depending on your slow cooker, cook times may vary slightly. The edges should be set, and the center soft and gooey.
This cake is best right out of the slow cooker, especially with a scoop of vanilla ice cream melting over the top.
Absolutely! Chocolate chips work just fine if that’s what you have on hand.
This cake is best served fresh and warm, but you can mix the batter ahead and store it in the fridge for a few hours before cooking.
Adding espresso powder to your slow cooker chocolate cake doesn’t make it taste like coffee—instead, it deepens and intensifies the chocolate flavor. It’s a little trick bakers use to bring out the richness in cocoa. Just a small amount (like 1 to 1½ teaspoons) makes your cake taste extra decadent and chocolatey.
A gooey cake usually has more moisture and a slightly underbaked center, which gives it that soft, rich texture. Ingredients like butter, chocolate, and fewer dry ingredients help keep it fudgy. Slow, gentle cooking—like in a slow cooker—also keeps the middle soft while the edges set.
There are so many fun ways to switch up your chocolate cake recipe!
Try swirling in peanut butter, adding mint chips, or tossing in berries or nuts for a twist.
A drizzle of caramel or a sprinkle of cinnamon can take it to the next level.
Serve it warm with ice cream, layer it into parfaits, or build a sundae bar for an easy crowd-pleaser!
Crock-Pot Large 8-Quart Programmable Slow Cooker with Auto Warm Setting, Black Stainless Steel (Pack of 1)
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count (Pack of 2)Savory Spice Pure Espresso Powder – Espresso Powder for Baking, Cooking & Desserts | Best Espresso Powder for Tiramisu (Medium Jar – Net: 1.15 oz)Ghirardelli Sweet Ground Chocolate and Cocoa | 3 lb. | Baking & Desserts
If you’re loving this gooey chocolate treat, you’re going to want to check out these other delicious dessert ideas too!
- Wondering what to make with chocolate chips besides cookies? From muffins to snack bars, there are tons of sweet ways to use up that bag of chocolate chips.
- When you need a fast fix for your sweet tooth, these quick chocolate treats come together in minutes.
- Let your crock pot do the work with these set-it-and-forget-it slow cooker dessert recipes.
- From lava-style bakes to rich fudgy layers, these slow cooker cakes are as easy as they are indulgent.
Slow Cooker Chocolate Cake Recipe
Ingredients
- 1 ½ sticks unsalted butter melted
- 1 ½ cups sugar
- ⅔ cup unsweetened cocoa powder
- 1 ½ tsp espresso powder
- ⅓ cup all purpose flour
- 3 large eggs lightly beaten
- 1 tsp vanilla extract
- Salt
- ½ cup semisweet chocolate chunks
- Ice cream for serving
Instructions
- Line a 6qt slow cooker with foil or disposable liner and coat with butter or cooking spray.
- In a medium bowl, whisk together melted butter, sugar, cocoa powder, flour, eggs, vanilla, and salt.
- Fold in chocolate chunks and scrap batter into slow cooker.
- Cover with the lid and cook on low for 3 hours.
- Spoon into individual bowls and top with ice cream.
Can this recipe be made using Splenda? Thanks, it looks scrumptious!!
I don’t see why not!
Is the espresso powder mixed iin at the same time with the rest of the dry ingredients?
yes