My Mom’s Slow Cooker Chocolate Cake is an easy recipe that’s a great way to introduce toddlers to cooking. I measured out all the ingredients and then had my daughter do all the mixing. Serve slow cooker chicken tacos with this cake for dessert, and voila: an easy, kid-friendly menu. Note: You will need a medium sized 3.5 qt slow cooker for this recipe. If you use a large 7 qt slow cooker, the edges tend to burn.
- Yield: 8 servings
- Difficulty: Easy
- Total: 3 hrs 5 mins
- Active: 15 minutes
Ingredients (10)
- 2 cups flour
- 2 cups of sugar
- 5 tablespoons natural unsweetened cocoa powder
- 5 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 5 tablespoons unsalted butter
- 1 1/3 cup milk
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
Instructions
- In slow cooker, whisk together flour, sugar, cocoa powder, baking powder, salt and chocolate chips.
- Heat the butter until just melted, then add it to the milk. Add eggs and vanilla extract. Pour it into the slow cooker.
- Mix until combined, making sure no dry mixture remains. Spread the batter evenly in the pot.
- Plug in the slow cooker and cook on high for two to two and a half hours.
- When removing the lid, be careful not to let condensation drip onto the cake.
- Turn off the heat and let the cake rest for at least 20 minutes before serving.
