This Crockpot Chocolate Cake is moist, decadent and loaded with chocolate flavor! There’s a special ingredient in this chocolate cake’s batter that brings it to the next level! That ingredient is black coffee! I know what you’re thinking, who puts coffee in chocolate cake? But trust me on this one! I recently had the best chocolate cake at a restaurant and when I told them it was the best chocolate cake ever, they told me about their secret ingredient! After that I set out to recreate the best chocolate cake I’ve ever had!
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Why Put Hot Coffee In Chocolate Cake?
I know most people put a cup of boiling water in their chocolate cake, so a cup of hot coffee is definitely a little different. First of all, the cake will NOT taste like coffee at all! The hot coffee simply enhances the flavor of the cocoa powder. In my opinion, it actually does a better job at enhancing those chocolate flavors than boiling water!
Why Make Chocolate Cake In The Slow Cooker?
I have a thing for making desserts in the crockpot. I love the fact that I can make it, place it in the crockpot, set it and then tend to other errands. Some of my favorite slow cooker desserts are this Slow Cooker Cherry Pineapple Dump Cake and Slow Cooker Peach Cobbler! My kids absolutely LOVE this Slow Cooker S’mores Dip! I can think of so many more but those are at the top of my list! If you haven’t tried making a dessert in your slow cooker yet, then try starting with this chocolate cake!
Ingredients
- Flour
- Baking Powder
- Unsweetened Cocoa Powder
- Salt
- White Granulated Sugar
- Milk
- Vegetable Oil
- Eggs
- Vanilla Extract
- Semi-Sweet Chocolate Chips
- Hot Coffee
How To Make Crockpot Chocolate Cake
- First start by combining your flour, baking powder, unsweetened cocoa powder, salt and sugar in a bowl. Whisk the ingredients together to remove any lumps from the cocoa powder and flour.
- Next, in a stand mixer or bowl using a hand mixer, combine the vegetable oil, eggs, milk and vanilla extract. Mix together until well combined.
- Make yourself a hot cup of coffee. You can brew a cup or use instant coffee. Just make sure it’s hot.
- Add your flour and cocoa powder mixture to the wet ingredients about 1/4 cup at a time so you don’t end up in a cloud of flour dust. Continue mixing as you pour in your dry ingredients. Scrape the sides of the bowl as needed.
- Next, add in the semi-sweet chocolate chips and fold them into the chocolate cake batter with a spatula.
- Pour in the cup of hot coffee. The cake batter will look very wet and that’s completely normal. Simply mix until the coffee has dissolved into the batter.
- Spray the inside of the crockpot with baking spray to prevent the cake batter from sticking. Pour the chocolate cake batter into the crockpot.
- Place a paper towel on top of the crockpot and close the lid. The paper towel is there to catch condensation.
- Cook on high for 2.5-3 hours or until a toothpick inserted down the middle comes out dry. Alternatively, you can cook on low for 5.5-6 hours.
- Finally, turn the crockpot off and let the cake cool down for about 30 minutes. Serve with vanilla ice cream and enjoy!
Tips & Variations
- Make sure to use good quality unsweetened cocoa powder. This can make a big difference in the taste of your chocolate cake.
- Make sure to read your slow cooker’s manual before using it. There are so many different brands and models so cooking times may vary. I recommend keeping an eye on your chocolate cake after the 2 hour mark to avoid over cooking.
- Don’t be afraid to get a little fancy when you serve your chocolate cake. Add ice cream, chocolate syrup, peanuts, sprinkles or anything else you enjoy!
- Set your crockpot setting to keep warm if you’re not going to serve your chocolate cake right away. This is definitely the best part about making dessert in a slow cooker!
Crockpot Chocolate Cake
Equipment
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 3/4 cups unsweetened cocoa powder
- 1/2 tsp salt
- 2 cups white granulated sugar
- 1 cup milk
- 1 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1/3 cup semi-sweet chocolate chips
- 1 cup hot coffee
Instructions
- First start by combining your flour, baking powder, unsweetened cocoa powder, salt and sugar in a bowl. Whisk the ingredients together to remove any lumps from the cocoa powder and flour.
- Next, in a stand mixer or bowl using a hand mixer, combine the vegetable oil, eggs, milk and vanilla extract. Mix together until well combined.
- Make yourself a hot cup of coffee. You can brew a cup or use instant coffee. Just make sure it’s hot.
- Add your flour and cocoa powder mixture to the wet ingredients about 1/4 cup at a time so you don’t end up in a cloud of flour dust. Continue mixing as you pour in your dry ingredients. Scrape the sides of the bowl as needed.
- Next, add in the semi-sweet chocolate chips and fold them into the chocolate cake batter with a spatula.
- Pour in the cup of hot coffee. The cake batter will look very wet and that’s completely normal. Simply mix until the coffee has dissolved into the batter.
- Spray the inside of the crockpot with baking spray to prevent the cake batter from sticking. Pour the chocolate cake batter into the crockpot.
- Place a paper towel on top of the crockpot and close the lid. The paper towel is there to catch condensation.
- Cook on high for 2.5-3 hours or until a toothpick inserted down the middle comes out dry. Alternatively, you can cook on low for 5.5-6 hours.
- Finally, turn the crockpot off and let the cake cool down for about 30 minutes. Serve with vanilla ice cream and enjoy!
I’ve been meaning to try making a cake in my slow cooker. Love all the details in your recipe plus the tip about the coffee!
Thanks Patrice! Crockpot desserts are my absolute favorite!