This recipe works like magic. You combine a few pantry staples, put it in the slow cooker and a few hours later…ta da!
You end up with chocolate cake with fudgy sauce!
I’ve seen this recipe on several blogs lately. Traditionally, it’s baked in the oven, but I really wanted to know if it would work in the slow cooker. It does!
Let me show you what you’ll need:
I used this recipe from Tasty Kitchen. The only change I made was to bake it in a slow cooker. I also re-ordered the ingredient list, to make it easier to follow.
Chocolate Cobbler in the Slow Cooker
Serves: 6-8 servings
Ingredients
- 1 cup flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 3 Tbs. cocoa
- ¾ cup white sugar
- ½ cup milk
- ⅓ cup butter, melted
- 1½ tsp. vanilla
- ½ cup white sugar
- ½ cup brown sugar
- 4 Tbs. cocoa
- 1½ cups hot water
Instructions
- Spray the inside of the slow cooker crock with cooking spray.
- In a large bowl, stir together flour, baking powder, salt, 3 Tbs. cocoa and ¾ cup white sugar.
- Stir milk, melted butter and vanilla into the flour mixture until smooth. Pour into the greased crock.
- In a small bowl, combine ½ cup white sugar, brown sugar and cocoa. Sprinkle over the top of the batter in the crock.
- Pour hot water over the top of ingredients in the slow cooker. Do not stir!
- Put the lid on the slow cooker and cook on low for 3-4 hours. Remove the lid and let stand for several minutes before serving. At first, it will be a bit too liquidy, but should thicken up after several minutes.
Have you ever eaten chocolate cobbler?
I’m showing this off at:
This looks like a great treat! I haven’t tried making this fudge-cobbler, but I’m tucking this recipe away for the right time.
looks yummy, gonna try this today!
This recipe contains three of my most favorite words: chocolate, cobbler, and slow cooker. (Okay, I know slow cooker is two, but it’s a compound noun, so it counts as one.) Cannot wait to try this1
We LOVE this dessert! I never would have thought to adapt it to the slow cooker, though. Thank you for do that for me! 🙂
This looks so good. I love that you don’t have to use another baking dish inside the slow cooker. (One of my pet peeves about most slow cooker dessert recipes. 🙂 I know … I’m overly particular about it.) Can’t wait to try this. My kids will love it! Thanks for sharing.
This is almost identical to a recipe I found on Family Fun’s website last year. It’s SO delicious!!! Here’s the link, in case you’d like to check it out.
http://familyfun.go.com/recipes/chocolate-mud-cake-683561/
It is similar. They even use the slow cooker. I like how they use chocolate chips too.
I’m having a bad day, so I threw this in the CP this afternoon. Hopefully my evening will be better after eating it. 😛
This looks devine! I have got to make this! How many people does this serve? What’s the best way to store leftovers for this cobbler?
It serves 5-6 people. We didn’t have any leftovers, but I would think you could put it in an airtight container. Warm in the microwave before eating.
After I store it, would it sit on the counter or in the fridge?
I think if you’re going to eat it the next day it would be okay on the counter. To be safe, you could choose the fridge.
Do you think this would work if I doubled it? I’d love to make it the next time I have to bring snack for our bible study group. We usually have 8 people.
I think it would work. If you try it, let me know!
Could it be tripled?
I’ve doubled it, but not tried tripling it. My guess is that it will require a longer cook time.
I make this A LOT and I. Love. It!! But we call it choclate pudding cake at my house and it makes a lot of cake! This is one of my favorite things!
I have a pudding cake recipe that uses marshmallows and is a lot like this one. They are both good!
I love this in the oven – have made it for years.
Wondering how it would turn out if it was doubled and made in a 6 qt. cooker. We don’t have anything smaller for our crew. 🙂
– Or tripled. Or quadrupled? We cook for 30-40 pretty often…
I would LOVE to know the answer to that question. I really want to make it for a group gathering. I’m not a cook.. and have just begun this” crock pot cooking”. so I need details. I don’t even know what size mine is. It about the same size as the older crock pots. Thanks for any advice.
Jean, I’m not sure how this would do if it was doubled. I think you could double it and be fine, but more than that might really throw things off. To find out how big your crockpot is, measure out water and fill the crock.
Thank you for your quick response. If doubled, would the cooking time increase?
I don’t think it should increase, as long as you use a larger crockpot. If the crockpot is very full, you will need to increase the time.
Does it need to cook for 3 hours or 4 hours on low? How long does it need to stand uncover before you serve? 30 Mins?
3 hours should probably do it, but it can go for longer if needed. 5 or 10 minutes of standing before serving should be enough.
how big of a crockpot should this be made in? I have all sizes, so I’d like to know – thanks!
I made it in a 6 qt but it would also work in a 4 or 5 qt.
The 6 quart I have, as a minimum fill line, for optimal performance. Does it not matter when baking desserts?
The optimal fill line is so that the cooking times will work out right. If you fill it less full, the food will cook faster. Most dessert recipes have a shorter cook time, so it should be fine.
We tried this tonight and it was great!!! It reminds me more of a Lava cake in a crock pot!
Hi Tiffany can you clarify the amount of white sugar for me please? In the ingredients list you call for 1/2 cup then for the second step you say to mix 3/4 cup and in a later step you say to use the remaining white sugar. Thanks
Royce, you use 3/4 cup and 1/2 cup of white sugar. Both are listed in the ingredients. I’ve edited the instructions to make it more clear. Hope that helps!
Thanks for the quick reply, guess I was having a brainfart and missed the 2nd listing in the ingredients.
Mase this tonight tasted pretty good very rich !! Not sure it it was supposed to be like this but the sauce in the bottom was very runny so it might have needed to cook a little longer I think ! But all n all pretty good recipe !!!
Want to double…has anyone tried this and if so do you cook it longer???
I haven’t tried doubling it, but I’ve thought about it. I’m guessing it won’t need much more cooking time.
Looks and sounds delicious.
Just curious what size slow cooker you would use for this.
Thank you
Patti, a 4 quart would work great. You can use larger, but it will cook faster then.
FABULOUS recipe! I have a similar version, but really want to try this one with all that yummy ‘sauce’….MMM! Thanks for sharing another crockpot ‘winner’!
I was planning on serving strawberries with heavy cream for Father’s Day dessert, but I saw this recipe and thought it would be perfect to serve with the berries and cream. And it was so good! So easy! I will make it again and again and again! I served it in a large martini glass, topped with the berries and cream!
Tracey, that sound delicious! Love your idea to serve it with berries and cream.
Still gathering up lots of slow cooker recipes for my new crockpot haha. Adding this one to the list!
Hello, this looks amazing but I am the only chocolate lover in the house. Do you think I could cut the recipe in half and use my tiny 2qt to make it? would time be adjusted?? I so want to try this but nto eat all 4 serving myself…
Debbie
Debbie, I think it would work fine to cut the recipe in half and use the 2 qt crockpot.
I’m curious about how many it will feed, because it looks yummy, but I want to have enough. What is the serving size?
Andrea, it serves 6-8 people. You’ll get closer to the 8 servings if you serve it with ice cream.
We love this recipe! Even my health-nut of a husband can’t get enough. 😉 I’ve made it for potluck’s and it was a hit, and I’m bringing it to a Superbowl party today, too. Thanks for sharing such great recipes!
This has been my favorite dessert since I was a child, also a favorite of 2 of my 4 kids. I always called it Chocolate Pudding Cake. There’s also a lemon version that is good. Always made it in oven. Sending this to my daughter who loves her slow cooker. It was one of her favorites, now she has a husband & 3 young kids who love chocolate. The 7 yo loves science experiments & they all love to help cook. I think this would be a big hit for all. Thanks for the reminder of an old favorite & a great update.
I need to try the lemon version!
Does anyone have the lemon version too? We love, love lemon at our house. Thanks!
What are the chances it could be made with a cake mix and a few added ingredients?
Probably pretty good, but it would need to change a bit. I’d have to think about that one.
We are making this today! Looks amazing! For the cocoa- is that unsweetened cocoa powder?
Yes, unsweetened cocoa powder for baking.
Thank you for the speedy response. Making as I write!
What about a gluten free version? I have gluten free flour that doesn’t require extra additions. Do you think I could I make it the same and just substitute the flour?
It’s worth a try. I’ve never used gluten free flour, so I don’t have any experience with it.
Do you have the lemon recipe that someone mentioned? I’m making the chocolate now (should be done shortly) and looking to try another.
Thanks!
I don’t have the lemon recipe, but I need to get it and try it!
I did a search on Google but couldn’t find anything. Hope you have better luck. The chocolate was amazing!
I found this with a search for pudding cakes:
Lemon Pudding Cake
This delicious Homemade Lemon Pudding Cake makes the perfect dessert, no need for frosting it makes it’s own topping.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 181kcal
Author Rosemary Molloy / An Italian in my Kitchen
Ingredients
1 tablespoon butter (softened)
2/3 cup sugar (divided)
2 teaspoons lemon zest
3 eggs (separated)
1/4 cup flour (all purpose)
1 cup milk
1/3 cup lemon juice
Instructions
Pre-heat oven to 350F (180C) and grease and flour an 8 inch square or round cake pan.
In a large bowl cream the butter and half the sugar (1/3 cup), add the zest and egg yolks beat to combine. Stir in (with a wooden spoon) the flour alternately with the milk. Then stir in the lemon juice. Combine well.
In another bowl beat the egg whites and remaining 1/3 cup sugar until stiff, then gently fold into the batter. Pour into the prepared cake pan. Place the cake pan in a larger high sided pan filled with 1 1/2 inches (4 cm) of hot water. Bake for approximately 25-30 minutes or until golden.
Let cool to warm, dust with powdered sugar and serve. Enjoy!
Nutrition
Calories: 181kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 65mg | Potassium: 98mg | Sugar: 24g | Vitamin A: 245IU | Vitamin C: 6.1mg | Calcium: 58mg | Iron: 0.6mg
I made this for our family, and it was off.the.charts DELICIOUS! So easy, and I let my boys do all the dumping into the slow cooker! (I added the boiling water, of course.) This one is a true keeper. I imagine it could be a real show-stopper when you’ve got company over…fix it before they arrive, have it cooking while folks enjoy dinner. then reap all the complements that are sure to come your way. This one’s a keeper! THANK YOU!!
I’m so glad you liked it! And great idea to involve the kids in helping to cook. This is a perfect recipe for that!
I made this and it was delicious with mint chocolate ice cream! It would no doubt have gone better with vanilla, but I’m the sort who finishes a carton first before opening another. It had what seemed like an alarming amount of sugar, but it is, surprisingly, not overly sweet, at least hot out of the pot. Have you considered adding a bit of instant coffee?