Slow Cooker Raspberry Hot Fudge Cake
Prep time
Cook time
Total time
This Slow Cooker Raspberry Hot Fudge Cake is outrageously good – and it couldn’t be any easier to make! It's perfect for entertaining, or for a special celebration!
Serves: 6 servings
  • 2 1-ounce squares unsweetened baking chocolate
  • ½ cup unsalted butter
  • 2 eggs, beaten
  • ¾ cup granulated sugar
  • ⅓ cup + 3 tablespoons seedless raspberry jam, divided
  • 1½ teaspoon vanilla extract
  • ¾ cup all purpose flour
  • ¼ teaspoon baking powder
  1. Spray the inside of the slow cooker with baking spray - I used a 2.5 quart slow cooker.
  2. Melt chocolate and butter together in a medium saucepan over low heat. Once melted and smooth, remove pan from heat.
  3. Stir in the eggs, sugar, ⅓ cup of the jam, and the vanilla extract. Combine until smooth.
  4. Add the flour and baking powder to the mixture and stir to incorporate.
  5. Pour mixture into the slow cooker. Dollop the remaining 3 tablespoons of jam over the top of the cake batter.
  6. Cover, and cook on high for 2 to 3 hours, or until the cake is just set. It will be a spoonable consistency and slightly fudgy when serving.
adapted from Recipes That Crock
Recipe by Kitchen Meets Girl at