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Chocolate cobbler in crockpot with a spoon lifting tender cake and hot fudge sauce

Crock Pot Chocolate Cobbler

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 2 hours
15 minutes
Total Time: 2 hours 25 minutes
Servings: 8 Servings

Description

A tender chocolate cake that makes its own hot fudge sauce in the slow cooker. No eggs, no mixer, no oven.

Ingredients 

For the crock:

  • ¼ cup unsalted butter, ½ stick, melted

For the cake batter:

  • 1½ cups all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon instant espresso powder, optional
  • ¾ cup whole milk
  • ¼ cup butter, ½ stick unsalted butter, melted
  • 2 teaspoons vanilla extract

For the fudge topping:

  • ¾ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon kosher salt

For the sauce:

  • 1½ cups boiling water

Instructions

  • Pour ¼ cup melted butter into the bottom of a 5-quart slow cooker and tilt to coat the base and an inch up the sides.
  • In a medium bowl, whisk together the flour, 1 cup granulated sugar, 3 tablespoons cocoa, baking powder, ½ teaspoon salt, and espresso powder. Add the milk, ¼ cup melted butter, and vanilla. Stir just until smooth — about 30 seconds. Do not overmix. Spread the thick batter evenly over the butter in the crock.
  • In a small bowl, stir together the brown sugar, ⅓ cup granulated sugar, ¼ cup cocoa, and ¼ teaspoon salt. Sprinkle evenly over the batter. Do not stir.
  • Pour the boiling water gently and evenly over the surface, pouring over the back of a spoon. Do not stir.
  • Lay a clean kitchen towel or a double layer of paper towels across the top of the crock and press the lid on over it.
  • Cook on HIGH for 2 to 2½ hours or LOW for 3½ to 4 hours, until the top 1 to 1½ inches is set and springy and the edges pull slightly from the sides. Do not lift the lid during the first 90 minutes.
  • Turn off or switch to WARM. Rest uncovered 15 minutes — the sauce thickens as it sits. Scoop all the way to the bottom of the crock so each serving gets cake and sauce. Serve warm with vanilla ice cream.

Equipment

  • 5-quart slow cooker
  • Medium mixing bowl
  • Small mixing bowl
  • Kitchen towel or paper towels
  • Kettle or saucepan for boiling water

Notes

  • Cooker size changes everything. 4-qt: add 15–30 minutes. 6-qt oval: subtract 15–30 minutes. 7-qt and up: not recommended.
  • The water must be boiling. This is the most common failure point.
  • Runny center = needs more time. Not a mistake, and safe to eat regardless — there are no eggs in this batter.
  • The towel trick prevents condensation from dripping onto the cake and making the top gummy.
  • Don't double it in one crock. Use two cookers.
  • Dutch-process cocoa gives a darker, deeper result; natural cocoa gives a brighter, more classic chocolate flavor. Both work.

Nutrition

Serving: 1ServingCalories: 422kcalCarbohydrates: 76gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 442mgPotassium: 164mgFiber: 2gSugar: 55gVitamin A: 392IUCalcium: 148mgIron: 2mg