Crock Pot Hot Fudge Cake

Sunday, September 14, 2014

A sweet and chocolaty cake with a hot fudge sauce made in the crock pot.

Crock Pot Hot Fudge Cake

Colt and I celebrated 15 years of marriage last week and we decide to have a simple evening in.
We usually go out someplace and make a big night of our anniversary or weekend but this year we spent the actual night at home eating dinner and dessert with the kids and then snuggled on the couch to watch Thursday night football.
After 15 years and 3 kids we've gotten to the point that it doesn't matter what we do so much as we are spending time together and having fun.
Plus we had the previous weekend alone.
 When you have kids having the house to yourself for a night or two is like a dream come true! 
And since we were celebrating we had to have dessert, otherwise it's not really a celebration.
So I decided to make a Crock Pot Hot Fudge Cake with Lorna's help since I was having a massive chocolate craving and it's super simple to put together.
It's a sweet chocolaty cake that floats to the top over a layer of fudgy sauce.
It definitely requires a scoop of ice cream to round out the richness and it's great for company since it's made ahead of time and requires very little supervision.

Butter the inside of a 4.5qt to 5.5 qt Crock Pot.
In a large mixing bowl stir together 2 cups Flour, 1 cup Sugar, 1/3 cup Natural Unsweetened Cocoa Powder, 1 tablespoon Baking Powder, 1 teaspoon Sea Salt, 1 cup Chopped Nuts (optional) and 2/3 cup Chocolate Chips.
Add 1/4 cup Melted Butter and 1 teaspoon Vanilla.
Add 1 cup Milk and stir until well combined.
Spread mixture over the bottom of buttered Crock Pot.
In a medium sized bowl combine 3/4 cup Brown Sugar, 1/2 cup Natural Unsweetened Cocoa Powder and 1/4 teaspoon Sea Salt. Mix until well combined.
Then I added 1/3 cup Creme De Cocoa that could be substituted with coffee instead.
I just happened to have it leftover from make Grasshopper Pie and knew it would help intensify the fudge sauce.
Add 2 2/3 cup Hot Coffee and 1 teaspoon Vanilla.
Mix until sugar and cocoa are well dissolved.
Gently pour liquid mixture over cake mixture and set Crock Pot to High for 2 hours 30 minutes.
Crock Pot Hot Fudge Cake allow to rest.
Cake will look done on top but will have a thin fudgy sauce underneath. 
Turn off heat and allow cake to rest for 45 minutes to 1 hour for sauce to thicken and cake to cool.
Crock Pot Hot Fudge Cake
Serve cake with a large scoop of Vanilla Ice Cream and drizzle generously with hot fudge sauce.
Crock Pot Hot Fudge Cake serve with Ice Cream
The perfect cure for chocolate cravings! 

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Crock Pot Hot Fudge Cake

Recipe by Serena Bakes Simply From Scratch adapted from Taste Of Home
Crock Pot Hot Fudge Cake
An easy to make Crock Pot Chocolate Cake with Hot Fudge Sauce. Sweet, chocolaty and delicious. Perfect for any occasion!
Prep time: PT10M
Cook time: PT2H30M
Total time: PT4H30M
Yield: 8 Servings

For Cake Layer:
  • 2 cups All-Purpose Flour Or Whole Wheat Pastry Flour
  • 1 cup Granulated Sugar
  • 1/3 cup Cocoa Powder, Natural Unsweetened
  • 1 tablespoon Baking Powder
  • 1 teaspoon Sea Salt
  • 1 cup Nuts, Chopped (Optional)
  • 2/3 cup Chocolate Chips
  • 1/4 cup Butter, Melted
  • 1 cup Milk
  • 1 teaspoon Pure Vanilla Extract
For Hot Fudge Layer:
  • 3/4 cup Brown Sugar
  • 1/2 cup Cocoa Powder, Natural Unsweetened
  • 1/4 teaspoon Sea Salt
  • 1/3 cup Creme De Cocoa or Hot Coffee
  • 2 2/3 cup Hot Coffee
  • 1 teaspoon Pure Vanilla Extract
  • Vanilla Ice Cream For Serving
Cooking Directions
  1. Grease a 4.5 qt to 5.5 qt Crock Pot with butter and set aside.
  2. For Cake Layer: In a large bowl combine flour, sugar, cocoa powder, baking powder, sea salt, nuts if using and chocolate chips. Stir in melted butter, milk and vanilla until well combined.
  3. Spread cake layer evenly over the bottom of crock pot.
  4. For Hot Fudge Layer: In a medium sized bowl combine brown sugar, cocoa powder and sea salt. Add creme de menthe, hot coffee and vanilla. Stir until sugar is dissolved.
  5. Pour hot fudge layer carefully over cake layer. Set crock pot to High for 2 hours 30 minutes. Turn off heat and allow cake to rest for 45 minutes to 1 hour for hot fudge sauce to thicken.
  6. Serve cake with vanilla ice cream and drizzle generously with hot fudge sauce.
Crockpot Hot Fudge Cake- A delicious cake that forms it's own layer of Hot Fudge Sauce for drizzling over the top.


  1. Wow that looks good, especially in the midst of 100 degree weather. Love this!


  2. Since I don't have an oven, this looks mighty enticing! Your other crockpot recipes make my mouth water too. Happy Anniversary! Yesterday was Mason's Galactic Birthday. Love you, GMa

  3. I love slow cooker desserts! This looks AMAZING!

    1. Thanks so much! I love how easy they are to make!

  4. What an amazing dessert and I love that it is made in the crock pot! Thank you so much for sharing it!

  5. It seems that if you left the top on the crock pot, the cakes would steam and be soggy. Do you leave the top off while cooking?

    1. Hi no you place the top on during baking. The heat coming up off the sides of the crock help the top to form a crust. It is a much softer crust then if a cake was cooked in the oven but with the sauce over the top you shouldn't notice a difference.

  6. This looks super-delish. I am excited to make a nondairy version of this cake (I will use margarine in place of butter and almond milk in place of the regular milk). I am going to replace a 1/2 cup of the flour with whole wheat. The one thing I'm going back and forth on is whether to cut some of the sugar. I often find that in baked goods, I can get away with using 2/3 or even just 1/2 the sugar the recipe calls for, and that it still turns out yummy. This one seems like a good candidate for cutting the sugar, especially since the chocolate chips will help keep it sweet. What do you think? Is it sweet enough as written that it can stand to have the sugar reduced somewhat? (Obviously it won't be quiiiiiite as delicious, that goes without saying, but I am aiming to satisfy my sweet tooth while still keeping the nutritional info slightly better.) I would love to hear your thoughts!

    1. Hi, You could try cutting down the sugar but with the cocoa if will be a little bit more bitter so you would want to take that into account. For whole wheat I always use whole wheat pastry flour in baked goods because it's a softer wheat. Almond milk will be really yummy and I think that sounds great! You could even do coconut oil instead of butter if you wanted. Let me know what changes you make and how it works out! I love hearing other options!


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