At BlogHer Food in Miami this past May, multiple brands sponsored the Conference and set up booths in the wide hallway between the grand breakfast hall and smaller breakout rooms. The friendly PR people smiled at us as we walked by, offering tote bags with samples of their various products and encouraging us to take as many as we could fit in our suitcases.
While walking up and down the aisle, I sipped on chocolate milk, nibbled on mozzarella cheese, crunched on crisp brownie bites, tore off bits of sweet rolls, munched on gourmet baked chips, tasted my first kale smoothie, and downed more servings of Averie’s cakes than I care to admit. (I was seriously SO excited to try her recipes in person—like a little kid on Christmas morning!)
When I wandered by the Hamilton Beach booth on the first day, a blonde lady behind the table offered me a small plastic condiment cup with a two-bite serving of chocolate cake, freshly scooped from the inside of one of their slow cookers!
She asked if I’d like whipped cream too, and I could only nod, still completely shocked that it was possible to bake a cake inside of a slow cooker. The woman explained that the lid trapped in lots of moisture that generally gets lost in a conventional oven, lending the cake a denser, fudgier texture.
Pure bliss.
Although I immediately put that on my mental To Do List, I promptly forgot as soon as I returned home, mesmerized by dulce de leche and in desperate need of large caffeinated frappuccinos after getting just 12 hours of sleep over the course of 3 days. Besides, there was one other tiny caveat…
I didn’t actually own a slow cooker!
I had borrowed my mom’s tiny two-person one last fall since our tiny kitchen lacked and shelf space. (Our rice cooker, donut maker, mandoline, and ice cream maker ended up precariously stacked on the office closet’s shelves.)
But when I came to visit my parents last week and finally remembered my brilliant idea from the spring, my mom immediately pulled her regular-sized slow cooker off of the shelf and encouraged me to test recipes. After a little tweaking, I finally perfected this…
Skinny Slow Cooker Chocolate Fudge Cake! With its rich flavor and dense texture, it’s truly a chocoholic’s dream. Every slice tastes like an oversized piece of dark chocolate fudge, and topped with fresh sliced strawberries or a bit of raspberry compote, this decadent cake is pure dessert perfection on a plate.
Almost every recipe I found for “Crock Pot/Slow Cooker Chocolate Cake” started with a boxed chocolate cake mix doctored up with milk and pudding mix. While those probably taste divine, I wanted to create a healthier from-scratch recipe that was just as easy to make.
So I did! This simple recipe uses typical pantry ingredients—nothing fancy that requires an extra tip to the grocery store. Just whisk the dry ingredients in one bowl and the wet in another; then combine them, almost exactly like a cake mix. That’s right: there’s no chocolate to melt!
But without any melted chocolate, all of the flavor comes from cocoa powder. We’ll actually add more cocoa powder the flour to give the cake that rich dark chocolate flavor. Just like with flour, make sure you measure the cocoa powder correctly with the spoon-and-level method. If you scoop either straight from the canister, you’ll end up with 1.5 times as much, which would really dry out your cake and turn it crumbly instead of the dense, fudgy texture we’re going for!
Note: I HIGHLY recommend buying a kitchen scale for this reason! I adore my inexpensive EatSmart one. It makes measuring everything a breeze! Most sacks of flour (all-purpose, whole wheat, and gluten-free too), sugars, cocoa powder, and other ingredients already include both the cups and metric measurements on the side in the Nutrition Label. Just spoon the ingredients directly into your bowl until you reach the appropriate weight! No measuring cups to dirty—and one less thing to wash is always a plus in my book!
Just like with most of my cake and cupcake recipes, alternating additions are mandatory. Add the flour mixture, followed by the milk, and continue switching between the two, stirring in each until they’re just incorporated. Alternating additions help prevent over-mixing, which would over-develop the gluten strands and turn your cake tough and chewy. Not good!
I used a 5-quart slow cooker (this model), but the recipe should work in a 6-quart one as well. The cake may be slightly thinner, and the cook time may be a little shorter. It’s okay to peek early to make sure!
Coat the inside of the porcelain insert with nonstick cooking spray, and wipe off any oil that gets on the rim where the lid rests. Otherwise the lid won’t make a tight enough seal, and you’ll lose some of that moisture that’s created during the cooking process. The batter is fairly thick, so spread it evenly across the bottom.
A few hours later, check on the center of the cake. When it has just barely set and doesn’t look liquidy anymore, it’s done! Shut off the slow cooker, remove the lid, and let it cool for 20 minutes before carefully turning it out onto a wire rack to prevent it from over-baking. I know it’s tempting to serve it directly from the slow cooker, but the sides would burn if you left it in any longer!
With the irresistible aroma of dark chocolate wafting throughout the entire house, my parents and I immediately left to run errands to avoid the temptation of diving straight into this Skinny Slow Cooker Chocolate Cake! After our first bites, all words escaped us, and we each snuck back for seconds. I wrapped up the remaining cake in plastic wrap before bed, and it actually turned even fudgier overnight!
Between the three of us, this rich cake disappeared in less than 48 hours, so I’m already planning on baking it again… And again… And again…
This low-calorie cake practically tastes like fudge itself! It’s really rich and dark, and it turns even fudgier the longer you let it rest. Serve topped with fresh strawberries or raspberries for a sweet pairing.
- Lightly coat the ceramic bowl of a 5-quart slow cooker with nonstick cooking spray. If any cooking spray lands on the rim where the lid rests, carefully wipe it off with a paper towel.
- Whisk together the cocoa powder, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, eggs, and vanilla. Add in the sugar, yogurt and ¼ cup of milk, mixing thoroughly until no large lumps remain. Alternate between adding the flour mixture and remaining milk, stirring just until incorporated, beginning and ending with the flour mixture. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.)
- Spread the batter into the prepared bowl. Cook on low for 2 ¼ to 2 ½ hours, or until the center no longer looks moist and feels barely firm to the touch. Remove the lid, turn off the slow cooker, and cool the cake in the ceramic bowl for 20 minutes before carefully turning out onto a wire rack to cool completely.
Notes: For the gluten-free flour, I used as follows: ½ cup (60g) millet flour, ¼ cup (35g) brown rice flour, ¼ cup (30g) tapioca flour, and ¾ teaspoon xanthan gum.
You could also make this cake in a 6-quart slow cooker. It may be thinner and take less time to bake. It’s okay to peek early! Just go by the look and feel of the center of the cake.
Some readers have had success baking this in a regular oven. To do so, lightly coat a 9"-round cake pan with nonstick cooking spray. Spread all of the batter evenly into the pan, and bake at 300°F for 32-37 minutes, or until the center is just barely set. Cool and serve as directed.
It’s important to let the cake cool completely. If you slice into it while it’s still warm, the texture will be cakier and not so fudgy. If you can manage it, wrap the completely cooled cake in plastic wrap, and let it sit overnight. It turns even fudgier the longer you wait, and it’ll practically taste like an oversized piece of fudge!
The cake should last for up to 4 days wrapped in plastic wrap on the countertop.
Oh my goodness, we can’t wait to try this out. Your recipes are seriously the best. Happy weekend xx
Thank you; I really hope you enjoy it! 🙂
This looks incredible, and I generally hate anything that comes out of the slow cooker (it all tastes like mush) I might just have to try this. 🙂
Thanks Emma! I really hope you enjoy it! Chocolate in the slow cooker is bound to taste better than a soup or stew, right? 😉
This has got to be one of the moistest, fudgiest cakes I’ve had. It was delicious. I actually snuck a piece during the night that first night after you baked it….
🙂
Thank you! I’m glad you snuck an extra piece… It saved me from eating half the cake by myself! 😉
I have dreamed about that cake since we had it in Miami!! Oh my gosh I need to make this.
That cake was mind-blowing!! I had no idea you could make cake in the slow cooker… Now I want to try every flavor! 😉
Hi amy
omg this cake sounds amazing ♡♡♡really wanna give this a try but I don’t have slow cooker! !! so I was wondering if I could bake it in oven instead of slow cooker! ??!?
and thx a lot for your nice healthy recipes btw♡♡♡♡
Thanks Sarah! I haven’t made it in a regular oven yet, so I’m not sure. I’d probably suggest baking it around 300° until the center just barely sets for the fudgiest texture. I think a 10″-round pan would be best, if you have that size. However, I also have a recipe for dark chocolate cupcakes that is almost exactly the same, so it might be easier and more straightforward to make those!
Yaaaaaaaay I made it^_^
I baked it in a 9″ round pan at 300° for about 35 minutes and let me tell you it’s absolutely awesome….so moist and chocolaty and fudgy…..just perfect ♥ ♡ ♥
I also have tried your dark chocolate cupcakes and I know they’re the best♡♡♡
thx a million times you’re amazing♥♥♥
I’m so glad you loved the cake Sarah! And thank you so much for including your modifications to bake it in a regular oven. I’d love to include that in the Notes section beneath the recipe, if that’s okay with you! 🙂
don’t mention it my pleasure ;)and why not?it would be great Please feel free to do that it’s your fabulous recipe I just took your advices ^_^
Thanks Sarah! 🙂
Is there any way this would work in my 4-quart crockpot, or must I have a 5-quart, do you know? Thanks!
I think it should work Jen! You may need to bake it a little longer, but otherwise it should be okay. Pay attention to the center of the cake. As soon as it looks fully set, the cake should be done. I’d love to hear what you think of it!
HI there! I’m dying to try this cake tonight but don’t have gluten free flour. Can I use regular all-purpose? Id the gluten free a preference or integral part of the recipe?
AP flour is fine Courtney! It’s actually listed in the ingredients before GF. 🙂 I hope you enjoy the cake!
I’m crazy for this cake!! Just pinned and will probably make this weekend!
You’re so sweet Jen — thank you!! I’d love to hear what you and your family think of it!
I just made this. It is a bit bitter and not sweet at all. What did I do wrong?
I’m sorry Cora; that must have been disappointing. The cake is meant to be dark, similar to 72% dark chocolate, but if it was overly bitter, then there was probably too much cocoa powder in the cake batter. The cocoa powder should be measured the same way as flour, using the spoon-and-level method (I explain it here). If the cocoa powder is scooped directly from the container, there will be up to 1.5 times as much in the cake batter, which could definitely make it bitter. Hopefully that helps and your next cake turns out perfectly!
Hi are your measurements US? I’m converting to UK
Yes Becks, they are US measurements! 🙂 I hope you enjoy the cake!
Would it be okay to use plain almond milk instead of regular milk?
Yes, that will work just fine. I hope you enjoy the cake Tiffany!
Hello Amy!
I’m just a beginner into baking fantasy and knows next to nothin about it. I have tried several chocolate cakes and it most of the time turns out dry. Though fluffy.
Your recipe looks enticing. I don’t have slow cooker. So can it be done on ordinary cooker? If yes tell me how. Secondly can simple white flour be used instead?
Yes, the cake can be baked in a regular oven! I already explain how to do that in the Notes section beneath the recipe. In general, white flour and all-purpose flour are the same thing, so yes — white flour can be used. 🙂 I hope you enjoy the cake Sarrah!
I baked this cake in my oven and loved it! I used only 1/2 cup cocoa powder, and it wasn’t specified as unsweetened, so I’m guessing it was sweetened. I made this change hoping the cake would be just as fudgy as you described, but with less of that dark chocolate flavor, which I find too strong and bitter. I used all purpose wheat flour, not changing the amount even though I used less cocoa powder and hoping it would be OK. It turned out GREAT! I cannot thank you enough for this recipe! I wrapped it in plastic and let it sit overnight, line you said. I love that it has very little oil, but is still so moist! I put a light, fluffy icing on it to serve to company. Thank you so much for this delicious recipe!!!! ☺😀😋
I’m so happy you enjoyed the cake Kelsey! It’s meant to taste similar to 70-72% dark chocolate, which is why there is so much cocoa powder. (And yes, it actually is meant to be unsweetened cocoa powder!) You can always add more sugar in the future if you prefer less of a dark chocolaty taste, but I’m glad you were able to adapt it to suit your company and your tastes! 🙂
Absolutely the best chocolate fudge cake .I’ve made it twice now lovely.
That’s the best type of compliment — thank you so much! I’m really glad you’re enjoying the cake Paula! 🙂
Just made this again, wonderful. Trying the carrot cake next.😀
I’m so glad you enjoyed the chocolate cake — multiple times! That means a lot to me that you’d make it again! 🙂 I can’t wait to hear what you think of the carrot cake too, Paula!
Yes the carrot cake was wonderful too.Do you think you could use honey or maple syrup in the chocolate fudge cake? just wondered. Thank you.😀
I’m thrilled to hear that you enjoyed the carrot cake as well Paula! I wouldn’t recommend substituting honey or maple syrup in this chocolate cake recipe; they’ll add too much liquid to the batter. But hang tight — I have a chocolate cupcake recipe coming up this week that’s clean eating friendly and will probably be right up your alley! 😉
I’ve got a 3.5 litre slow cooker (I think that’s 3.7 quarts) do I need to cook it for less or because it will be thicker keep it the same?
With your slow cooker, you’ll probably need to cook it longer because the cake will be thicker. Slow cookers smaller than 5 quarts generally takes longer, whereas larger slow cookers will require less time. 🙂 I can’t wait to hear what you think of the cake Sally!
Used vanilla essence and no fat natural yogurt because that’s what I had. Cooked it for 2 1/2 hours, didn’t need any more time in my 3.5 litre slow cooker. family couldn’t wait for it to cool down. They loved it and was still fudgey when it cooled down. Liked that it was not sweet. Great recipe
I’m so glad you and your family enjoyed the cake Sally! That means a lot to me that they didn’t want to wait for it to cool — thanks for sharing that with me! 🙂
Can I use stevia instead of sugar for this recipe, if so, how much stevia do I use? My husband is diabetic.
I appreciate your interest in my recipe Lucille! It really depends on the brand of stevia that you use because each brand tends to have a different sweetness concentration. What stevia product did you have in mind?
I use thepure via stevia ideal for cooking and baking.
If you’re using regular Purevia Stevia packets, you’ll need 18 packets to replace the granulated sugar, plus 8-10 tablespoons of milk. If using their bulk Stevia + Turbinado Sugar product, you’ll need 6 tablespoons plus 4-6 tablespoons of milk. 🙂
Hi I have a 6.7ltr crockpot would you double this ingredient to make it? Can’t wait to try it thanks
The best thing to do would be to multiply all of the ingredients by 1.5 for your slow cooker. 🙂 I can’t wait to hear what you think of the chocolate cake Colette!
This looks like it could work! 😉 my oven needs repair. Did I miss temperature? Do I use cooker on high or low? I read all these comments and no one asked. Jeez I going to go over it again. I feel like 🙃because no one else asked my question. Maybe my slow cooker is old and only has high and low.
Sorry forgot my manners, just going to fast. Please and thank you
🙄
Hah! Found the temp in instruction part three
I was looking for it I a preheat which it looks like we don’t pre-heat,like in a pressure cooker.
Talk about Murphys Law my cake pan for my pressure cooker grew legs and took off.
Thank you again for your time and effort of this site. 😃💖
No worries, Christine! I missed your last comment, so… I just responded about Step 3! 🙈 No preheating necessary! I can’t wait to hear what you think of this cake, and I hope your oven is fixed soon too!
Hi, my oven is broken for now and I was going to make this but was wondering if I could use substitutes for what I dont have on hand. I only have whole milk plain yogurt, could I substitute that for the Greek yogurt? Would it be a 1:1 ratio? Also, I don’t have butter so could I substitute pureed avocado? I read you could substitute that for butter, or should I substitute my virgin coconut oil for butter? Thank you!!
I really appreciate your interest in my recipe Cynthia! Yes, your whole milk plain yogurt will work as a 1-to-1 sub for Greek yogurt! I’d recommend using your coconut oil in place of the butter for the best results. (I’m incredibly allergic to avocado, so I have no experience with that and can’t vouch for its results… But I’m positive that coconut oil will work perfectly!) 🙂 I can’t wait to hear what you think of this cake!
Thank you! I have a 5 qt slow cooker and not enough cocoa powder, do you think i could halve the recipe?
Unfortunately, halving this recipe will not work. I’d recommend waiting until you get enough cocoa powder to make it to ensure it turns out correctly! 🙂
Oh also I only have low fat milk, can I use that? And could I substitute maple syrup or brown sugar for the sugar?
Yes, you can use low fat and and brown sugar in place of the granulated sugar! 🙂