Slow Cooker Raspberry Hot Fudge Cake
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!
If you don’t like decadent hot fudge, then this cake isn’t for you.
If you don’t like a cake that practically bakes itself, then this cake isn’t for you.
If you don’t like the combination of deep, rich chocolate and sweet and tangy raspberries, then this cake probably isn’t for you, either.
But if you enjoy any of those things, I suggest you get out your slow cooker ASAP.
The batter for this Slow Cooker Raspberry Hot Fudge Cake comes together in a flash: you just need to mix together a few ingredients on your stovetop, and then add the mixture to a small slow cooker. Turn that baby on high…and two or three hours later, you’ll have a dessert worthy to serve to company. If you don’t eat it all yourself, that is! 🙂
The outside edges of this cake will bake up fairly firm, but the middle of the cake will be a gooey, spoonable consistency. Serve this cake warm, with whipped cream or ice cream, and garnished with fresh berries.
- 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
- Spray the inside of the slow cooker with baking spray - I used a 2.5 quart slow cooker.
- Melt chocolate and butter together in a medium saucepan over low heat. Once melted and smooth, remove pan from heat.
- Stir in the eggs, sugar, ⅓ cup of the jam, and the vanilla extract. Combine until smooth.
- Add the flour and baking powder to the mixture and stir to incorporate.
- Pour mixture into the slow cooker. Dollop the remaining 3 tablespoons of jam over the top of the cake batter.
- 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.
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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