Description
This Slow Cooker Double Chocolate Peanut Butter Pudding Cake is a luscious dessert perfect for chocolate and peanut butter lovers. It features a rich and gooey chocolate pudding base studded with creamy peanut butter swirls and melted chocolate chips, all effortlessly cooked in a slow cooker for a hands-off, indulgent treat.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Mix-ins
- 1/2 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
Other
- 1/2 cup hot water
- 1/4 cup powdered sugar (optional, for garnish)
Instructions
- Prepare the slow cooker: Grease the insert of a 4-6 quart slow cooker with non-stick spray or butter to prevent the cake from sticking during cooking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt to evenly combine the dry components.
- Add wet ingredients: Pour in the milk, melted unsalted butter, and vanilla extract to the dry mixture and stir until the batter is smooth and fully incorporated.
- Add peanut butter swirls: Drop spoonfuls of creamy peanut butter over the batter and gently swirl it into the mixture without fully mixing for a marbled effect.
- Incorporate chocolate chips: Stir in the semi-sweet chocolate chips evenly throughout the batter to ensure chocolate pockets throughout the cake.
- Transfer batter to slow cooker: Pour the prepared batter into the greased slow cooker insert and spread it out evenly for uniform cooking.
- Add hot water layer: Carefully pour 1/2 cup hot water over the top of the batter without stirring—this will help form the pudding layer beneath the cake.
- Cook low and slow: Cover the slow cooker and cook on the low setting for 2 to 3 hours, or until the cake top is set but the center remains gooey and pudding-like.
- Cool and serve: Allow the dessert to cool in the slow cooker for 10 minutes before serving. Optionally, dust the top with powdered sugar for an elegant finish.
Notes
- Use a 4-6 quart slow cooker for even cooking and best results.
- Do not stir after pouring the hot water to allow the pudding layer to form properly.
- Cooking times may vary slightly based on your slow cooker model and heat settings.
- For a more intense peanut butter flavor, use natural peanut butter or swirl extra in before cooking.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgent dessert.
- This dessert stores well in the refrigerator for up to 3 days; reheat gently before serving.
