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Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe

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3.8 from 87 reviews

  • Author: admin
  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings 1x

Description

This Slow Cooker Double Chocolate Peanut Butter Pudding Cake is a decadent, gooey dessert that combines rich chocolate and creamy peanut butter for a comforting treat. Made effortlessly in a slow cooker, this pudding cake features a moist chocolate cake on top with a luscious chocolate peanut butter pudding underneath, perfect for a cozy, no-fuss dessert.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Additions

  • 1/2 cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup hot water

Optional Garnish

  • 1/4 cup powdered sugar

Instructions

  1. Prepare the Slow Cooker: Grease the insert of a 4-6 quart slow cooker with non-stick spray or butter to ensure the cake does not stick during cooking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until fully combined.
  3. Add Wet Ingredients: Pour in the milk, melted unsalted butter, and vanilla extract to the dry mixture, stirring thoroughly to form a smooth batter with no dry lumps.
  4. Incorporate Peanut Butter: Drop spoonfuls of creamy peanut butter into the batter, then gently swirl with a spoon to create streaks without fully mixing it in, adding pockets of peanut butter flavor.
  5. Add Chocolate Chips: Stir semi-sweet chocolate chips evenly throughout the batter for bursts of melted chocolate in the cake.
  6. Transfer Batter to Slow Cooker: Pour the prepared batter evenly into the greased slow cooker insert, spreading it out to an even layer.
  7. Add Hot Water Layer: Carefully pour half a cup of hot water over the batter surface—important: do not stir after adding water, as it will create a pudding layer underneath as the cake cooks.
  8. Cook the Cake: Cover the slow cooker and cook on low heat for 2 to 3 hours, until the top is set and cake-like but the center remains gooey and moist.
  9. Cool and Serve: Let the pudding cake cool in the slow cooker for 10 minutes. Optionally, dust the top with powdered sugar before serving to add a touch of sweetness and decoration.

Notes

  • Use a 4-6 quart slow cooker for best results to ensure even cooking.
  • Do not stir after adding the hot water; it’s essential for the pudding layer to form.
  • Cooking times may vary based on your slow cooker model; check between 2 to 3 hours.
  • You can substitute creamy peanut butter with crunchy if preferred for texture variation.
  • Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American

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Find it online: https://safetydangerdefender.com/slow-cooker-double-chocolate-peanut-butter-pudding-cake-recipe/