Slow Cooker 4-Ingredient Molten Dark Cocoa Pudding Cake

Yield: 6–8 servings
Cook time: 2½–3½ hours on LOW

Ingredients

• 1 box (15.25 oz) chocolate cake mix (dark or devil’s food)

• ½ cup unsweetened cocoa powder (Dutch-process preferred)

• 2 cups whole milk

• 1 cup dark chocolate chips (60–70% cocoa), divided

Directions

1. Grease the slow cooker – Lightly grease a 4–6 quart slow cooker.

2. Enhance the cocoa base – In a large bowl, whisk together the dry cake mix and cocoa powder until evenly combined and deeply colored. (The added cocoa intensifies the chocolate flavor and gives a denser, more pudding-like texture.)

3. Make the batter – Add the milk and stir until a thick, smooth batter forms. Fold in most of the chocolate chips, saving a small handful for the top.

4. Layer in the slow cooker – Pour the batter into the prepared slow cooker. Sprinkle the reserved chocolate chips evenly over the surface.

5. Cook – Cover and cook on LOW for 2½ to 3½ hours.
   Tip: Place a clean kitchen towel under the lid to absorb condensation; this prevents excess moisture from dripping onto the cake, keeping the top tender rather than soggy.

6. Serve – Spoon the warm cake into bowls, making sure to scoop up the molten chocolate pudding from the bottom. Serve directly from the slow cooker.

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