Ingredients
For the Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil or coconut oil
- 1 teaspoon vanilla extract
For the Fudge
- 1 cup light brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ cups boiling water
Method
- Spray the insert of a 2–4 quart slow cooker with nonstick cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the milk, oil, and vanilla extract. Stir until smooth and no dry streaks remain. Pour the batter into the slow cooker and spread evenly.
- In a small bowl, whisk together the brown sugar, cocoa powder, and boiling water until smooth. Carefully pour this mixture evenly over the cake batter without stirring—this is what turns into the luscious fudge sauce as the cake bakes.
- Lay a clean tea towel over the top of the slow cooker (this helps absorb condensation) and place the lid on top of the towel. Cook on high for 2 hours, until the cake is set but still soft underneath.
- Remove the lid and towel. Let the cake rest for at least 30 minutes—this gives the sauce time to thicken.
- Spoon the warm cake into bowls, making sure to scoop up plenty of fudge sauce from the bottom. Serve with a big scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
Notes
- Don’t skip the towel trick – It keeps water droplets from dripping onto your cake.
- This recipe works best in a 2–4 quart slow cooker. A larger one may cause the cake to cook faster.
- Add-ins – Stir a handful of chocolate chips or chopped nuts into the batter for extra texture.
- You can double the ingredients and use a 6–7 quart slow cooker, but cooking time may increase slightly.
- Can I make this ahead of time?
Yes! You can cook it earlier in the day and reheat individual portions in the microwave for 20–30 seconds.