Chocolate Pudding Cake Recipe | Slow-Cooker Recipes - Clean Eating Magazine

Chocolate Pudding Cake

A cross between ooey-gooey pudding and a moist chocolate cake, this dessert will crush your sweet tooth every time. Garnish with berries of your choice for a pop of color and fresh flavor.
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Slow cooker chocolate pudding cake recipe

Chocolate Pudding Cake

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  • Duration
  • Cook Time
  • Prep Time
  • 10Servings

Ingredients

  • 1 1/2 cups white whole-wheat flour
  • 3/4 cup organic evaporated cane 
juice, divided
  • 1/2 cup unsweetened cocoa 
powder, divided
  • 2 tsp baking powder
  • Pinch sea salt
  • 1 cup whole milk
  • 1/4 cup organic unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 4 oz 85% dark chocolate, chopped

Preparation

  1. Mist a 3-qt slow cooker with cooking spray. In a large bowl, whisk flour, ½ cup cane juice, ¼ cup cocoa powder, baking powder and salt. In a separate bowl, combine milk, butter and vanilla. Stir milk mixture into flour mixture (it will be very thick). Fold in dark chocolate. Spread batter in slow cooker.
  2. Mix together remaining ¼ cup each cane juice and cocoa powder and sprinkle over batter. Pour 1 cup boiling water over top. Cover and cook on high for 3 to 4 hours, until cake springs back at the edge of the liner but is still soft in the middle. Scoop warm cake and sauce into bowls.

Nutrition Information

  • Serving Size: 1/10 of cake
  • Calories: 249
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 15 mg
  • Fat Content: 11 g
  • Fiber Content: 5 g
  • Protein Content: 5 g
  • Saturated Fat Content: 6.5 g
  • Sodium Content: 99 mg
  • Sugar Content: 19 g
  • Polyunsaturated Fat Content: 0.5 g