Crock Pot Self Frosting Chocolate Cake
Indulge in the decadent magic of a Crock Pot Self Frosting Chocolate Cake, a delightful dessert that practically makes itself! This easy, one-pot wonder combines rich cocoa flavors with a velvety self-saucing frosting that forms as it cooks. Perfect for chocoholics and busy home cooks alike, this recipe transforms simple pantry staples like all-purpose flour, cocoa powder, and brown sugar into a luscious treat with minimal effort. Just mix the batter, layer the topping, and let your slow cooker work its magic, creating a moist cake with a fudgy sauce nestled at the bottom. Ready in just two hours, this warm, gooey dessert is ideal for cozy nights or entertaining, especially when served with a dollop of whipped cream or a scoop of vanilla ice cream. Embrace the ease and indulgence of this crock pot favorite, perfect for any chocolate lover's cravings!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.25 cup light brown sugar, packed
- 0.25 cup granulated sugar (for topping)
- 0.25 cup unsweetened cocoa powder (for topping)
- 1.5 cups hot water
Instructions
Lightly grease the inside of a 4 or 6-quart crock pot with nonstick cooking spray or a small amount of butter.
In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
Add the milk, melted butter, and vanilla extract to the dry ingredients and stir until just combined to form a smooth batter.
Scrape the batter into the bottom of the prepared crock pot, spreading it out evenly with a spatula.
In a separate bowl, combine the brown sugar, granulated sugar, and cocoa powder for the topping.
Sprinkle the sugar and cocoa mixture evenly over the batter in the crock pot. Do not mix.
Pour the hot water slowly over the top of the batter and sugar topping. Do not stir; the water will create the self-frosting effect as the cake cooks.
Cover the crock pot with its lid and cook on high for 2 hours, or until the top of the cake is set and a toothpick inserted into the cake portion comes out clean.
Turn off the crock pot and let the cake rest for 10 minutes. During this time, the frosting layer will thicken as it cools slightly.
Serve warm, scooping portions into bowls with the fudgy frosting from the bottom spooned over the top. Optionally, garnish with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 394.9 g | 144% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 256.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 343 mg | 26% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
