Another slow cooker winner: Chocolate Pudding Cake…and gluten free if you like!
Now that we’ve established that I have a love affair with slow cookers, here’s to another winning recipe for you to make in yours: A chocolate cake so tasty, rich and scrumptious you will kick yourself for not doing this long ago. And, I’m warning you, you will also kick yourself right off your diet bandwagon, if that is your unfortunate lot. This one is NOT for the dieting crowd, folks, so let’s not even pretend! Okay? Okay!
I grew up eating Chocolate Pudding Cake, and it’s one of the most amazing kitchen creations EVER! Not only because of its simplicity and ease of preparation, but because of the sort of magic that happens from pouring boiling liquid over a perfectly fine-looking cake batter before baking it. It feels scary–like you’ve just wrecked something really fine! The magic happens within the cozy walls of your oven, while you aren’t looking: the liquid sinks to the bottom, forming a luscious, fudgy, puddingy stuff, while the cake floats to the top and presents itself as a tender-crumbed delight for whatever the occasion. When serving, (and please do this when it’s warm!) a big scoop is inverted into the dish so the fudgy sauce that your cake was floating on, is now on the top, spilling down over, and sinking into, your tender and chocolate cake. Don’t even think of serving this without topping with vanilla ice cream or whipping cream!! No! No! No! This would be like driving a brand new Corvette with no tires, for those of you more mechanically minded! Absolutely, 100%, NOT allowable!
I can’t really say a slow cooker version is an improvement (it’s hard to improve perfection!), but it is a completely equal option, and very much worth doing. You can even make this wheat-free, as I did, if you so desire, and to do it gluten-free, just be sure your non-wheat ingredients are also certified gluten-free.
Let’s get started. After mixing up your ingredients, spread the cake batter in your greased slow cooker. It’ll looks something like this–yours may not be as “grainy” looking—-in my picture, that’s oat flour you’re looking at, folks.
Then, dump your chocolate chips on top, like so.
Dump on the boiling magic liquid stuff next.
It will look like this. Now put the lid on and crock it as per recipe instructions.
I failed to get a picture of it in the slow cooker when done. I’m sorry, we were just so excited to eat it! But, in the dish, here it is, in all of its simple, magical glory!
Here’s the recipe! Make some…..what are you waiting for? It won’t get any better than this, folks! I promise!
- 1 cup dark brown sugar
- 1/2 cup oat flour
- 1/2 cup GF all-purpose flour blend
- 1/2 tsp xanthan gum
- 3 tablespoons cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla, or coconut extract
- 1-1/2 cups semisweet chocolate chips
- 2 cups boiling water
- 3 tablespoons cocoa
- 3/4 cup dark brown sugar
- Vanilla ice cream, or whipping cream.
- For the cake, combine the brown sugar, flours, xanthan gum, cocoa, baking powder and salt in a bowl. Combine the milk, butter and extract: stir into dry ingredients just until combined.
- Spread into greased 3-qt slow cooker.
- Sprinkle with chocolate chips.
- Combine the liquid topping ingredients well and pour slowly over the chips.
- DO NOT STIR!!!
- Cover and cook on high for 2.5- 3 hours or until toothpick inserted in center comes out clean. Serve warm with ice cream or whipping cream.
- For a non GF version, simply substitute 1 cup all purpose flour for the oat flour, GF flour mix and Xanthan gum.
- I used Vitacost brand Gluten-Free Baking Flour and I ground up rolled oats in my Vitamix blender for the oat flour.
- Also, cooking times can vary greatly--mine was done at 2.5 hours, although similar recipes call for up to 4 hours. I have found slow cookers vary greatly as well.