Slow-Cooker Chocolate Cake

Make your next dessert in a slow-cooker
Slow-cooker chocolate cake


Try this wonderful slow-cooker chocolate cake. Who said dessert can't be made this easy way?


  • 2  Cups  sugar
  • 1 3/4  Cup  flour
  • 3/4  Cups  cocoa powder
  • 1 1/2  Teaspoon  baking soda
  • 1 1/2  Teaspoon  baking powder
  • 1  Teaspoon  salt
  • eggs
  • 1  Cup  milk
  • 1/2  Cup  vegetable oil
  • 2  Teaspoons  vanilla extract
  • 1  Teaspoon  cinnamon
  • 1  Cup  water, hot


Spray slow-cooker with cooking spray.

In a bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt.

In a separate bowl, whisk together the eggs, milk, oil, vanilla, and cinnamon until well combined. Whisk in the water. Pour the wet ingredients into the dry and mix well.

Pour the cake batter into the slow-cooker.

Set your slow-cooker on low.

Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about three hours.

Turn off slow-cooker and let the cake rest for 20 minutes.


Chocolate Cake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Chocolate Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.