Hot Fudge Spoon Cake

Not Your Mother’s® Slow Cooker Cookbook

choc_cakeNormally baked in a hot water bath for slow, even baking, the pudding cake is one of the best desserts to make in the slow cooker.  It separates during baking, forming a custard-like sauce on the bottom and a sponge layer cake on top.  You serve it right out of the slow cooker (with an oversized spoon) warm, room temperature, or chilled. If you can’t find the ground chocolate, you can use cocoa powder; if all you’ve got is unsweetened cocoa, increase the sugar to 2/3 cup.

Overview

  • Cooker: Medium round
  • Setting and Cook Time: HIGH for 2 to 2 1/4 hours
  • Serves 4 to 6

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup sweet ground chocolate, such as Ghirardelli
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract

Topping Ingredients

  • 1/4 cup sweet cocoa powder, such as Ghirardelli
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 1/2 cups boiling water
  • Vanilla ice cream or coffee frozen yogurt for serving

Instructions

  1. Coat the slow cooker with butter-flavor nonstick cooking spray.
  2. In a medium-size bowl, whisk together the flour, ground chocolate, sugar, baking powder, and salt. Make a well in the center, add the milk, melted butter, and vanilla, stir the liquid ingredients until well blended, and continue stirring in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. It will be thick.  Spread evenly in the cooker.
  3. To make the topping, combine all the ingredients in another medium-size bowl and whisk until smooth. Gently pour over the batter in the cooker; do not stir. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 1/4 hours.
  4. Turn off the cooker and let stand, covered, for at least 30 minutes before refrigerating or serving right out of the cooker.
  5. To serve, scoop the cake into individual bowls. Add a scoop of vanilla ice cream or coffee frozen yogurt alongside the cake.  Spoon some of the fudgy pudding at the bottom over the cake and ice cream.

Photograph © Eskite Photography