There are two things I like about this hot fudge cake recipe – actually there are three. Make that four.
First, you can fix it and forget it and still serve it warm. That’s because it bakes in the crock pot and you can finalize meal preparation while it bakes.
Second, you don’t need to make a frosting. The sauce poured on top simmers down inside the cake as it bakes and leaves a lovely gooey chocolate syrup.
Thirdly, you can increase or decrease the amount of chocolate without any trouble. Use fewer chocolate chips and less cocoa if you are not a fan of a strong cocoa flavor, and the hot fudge cake will still be good! One of my friends told me she doesn’t add any chocolate chips – I’ve tasted hers and it’s just as good, I promise.
Last but not least, the fragrance of chocolate baking for over two hours will add a lift to any kitchen. If you know that leftovers will be frowned upon the night you serve this, your family will forget their disgruntlement when they smell that homey fragrance in your kitchen.
The original recipe I found says it should be done on high for four hours. That’s too high and too long for my crockpot, which is a 240 watt. This one was done in two hours on low. Big difference, I know. My suggestion? Keep an eye on it the first time you make this recipe, and you’ll know how long and on how high a temperature to make this hot fudge cake. This is a great recipe to use if you’re fixing for a crowd one evening or even for Sunday lunch.
I will be making this again and again, and it’s bound to become a favorite, I’m sure.
No Stress Hot Fudge Cake
- 3 cups brown sugar divided
- 2 cups flour
- 8 Tbsp. cocoa divided
- 4 tsp. baking powder
- 1 tsp. salt
- 1 cup milk
- 4 Tbsp. butter melted
- 1/2 tsp. vanilla
- 3 cups or less chocolate chips
- 3 1/2 cups boiling water
- Combine 2 cups brown sugar, flour, 4 Tbsp. cocoa, baking powder, and salt in a bowl
- In a saucepan, melt butter and then add milk and vanilla.
- Stir the butter mixture into the flour mixture
- Spray inside of slow cooker with Pam
- Spread mixture evenly in the 3-quart slow cooker
- For the sauce, combine the remaining brown sugar, cocoa, and boiling water
- Pour the liquid over the batter, and do not stir.
- Cook on low for 2-3 hours or until a toothpick inserted in the center comes out clean.
- Serve with vanilla ice cream