Dark Chocolate

Chocolate Pudding Cake

A cross between ooey-gooey pudding and a moist chocolate cake, this chocolate pudding cake 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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Prep Time
20 min
Cook Time
240 min
260 min


  • 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


  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g