Crock-Pot Chocolate Caramel Fudge Cake

Brynie Greisman Recipe By
  • Cooking and Prep: 2 h 15 m
  • Serves: 8
  • Contains:

Slow cookers are not only for soups, sides, and mains. They can also be used for desserts! In this recipe, I used three different types of chocolate to give it that real chocolatey, fudgy flavor. I added in some caramel chips to make it even more decadent. I love the freedom of putting up my dessert and being able to run out to do errands without worrying that it’s going to burn or flop. If you’ll be out for a longer period of time, set your slow cooker on a timer.

Ingredients (14)

Chocolate Caramel Fudge Cake

Start Cooking

Prepare the Cake

  1. Spray the inside of your slow cooker with cooking spray and turn on high. Whisk together the flour, a quarter cup sugar, salt, two tablespoons cocoa powder, and baking powder in a large bowl.

  2. In a separate bowl, dissolve the hot cocoa powder in the soy milk. Pour over the dry ingredients. Add oil and vanilla. Mix together. (Mixture will be thick.) Stir in chips.

  3. Spread the batter in an even layer in the slow cooker. Sprinkle the remaining sugar and cocoa powder over the batter. Pour boiling water over all.

  4. Cover and cook on high for two hours, or low for approximately four hours. (For a more pudding-like texture, cook for one hour and 30–45 minutes on high, or three hours on low.) Let cool slightly before serving.

  5. Serve warm topped with vanilla ice cream and/or whipped cream. Drizzle with caramel topping and chopped Viennese crunch or candied pecans if desired.

Note:

This dessert can be frozen, but warming up more than once will cause it to dry out.

Tip:

You can vary flavor by using chips of your choice, i.e., butterscotch, vanilla, mocha, peanut butter, mint.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

EMAIL
  • Ruchie

    Crock-Pot Chocolate Caramel Fudge Cake

    Crock-Pot Chocolate Caramel Fudge Cake

    i'm trying to figure out how to do this for Shabbos. can i cook it in the crock pot friday morning, and then keep it on the 'keep warm setting' till i'm ready to serve it Friday night? or will it dry out from being in there for so long?
    Posted by mocorox |January 23, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would make it three hours before you light then have crockpot go off an hour later and it should still be warm for Friday night. Shabbos day might be too dry.
    Posted by Chaiaadmin|January 23, 2018
    0
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Ruchie

    Crock-Pot Chocolate Caramel Fudge Cake

    Crock-Pot Chocolate Caramel Fudge Cake

    i'm trying to figure out how to do this for Shabbos. can i cook it in the crock pot friday morning, and then keep it on the 'keep warm setting' till i'm ready to serve it Friday night? or will it dry out from being in there for so long?
    Posted by mocorox |January 23, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would make it three hours before you light then have crockpot go off an hour later and it should still be warm for Friday night. Shabbos day might be too dry.
    Posted by Chaiaadmin|January 23, 2018
    0

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP