Slow Cooker Triple Chocolate Cake
My Slow Cooker Triple Chocolate Cake is simply bursting with flavor from a very convenient cake mix, chocolate pudding, and semi-sweet chocolate squares. It’s so easy to make and great for almost any reason or season!
My slow cookers are some of my kitchen’s most frequently used appliances. I use them all year round, in warm and cold weather, for all sorts of recipes. Yes, even desserts like this one and my Slow Cooker Bread Pudding!
One of the great things about this recipe is how the crockpot gently bakes the cake, creating a soft texture and locking in moisture. It’s like a warm chocolate pudding and a traditional cake teamed up in the best kind of collaboration.
At first glance, some cooks may think that this is what’s called a chocolate “lava” cake. However, it doesn’t have that liquid center that a lava cake has. I prefer to call it “spoon cake,” similar to the concept of Southern spoon bread — a soft, scoopable type of cornbread.
Whatever you call it, and whether you top this chocolate spoon cake with whipped cream, serve it with ice cream, or enjoy it straight from the crockpot, your family and guests are all going to love this dessert! And the best part? It practically cooks itself while you go about your business.
Recipe Snapshot
Cuisine: American
Cooking Method: Slow Cooker
Total Time: 3Hours, 5 Minutes
Servings: 10
Primary Ingredient(s): Cake mix, instant pudding, sour cream, oil, eggs, semi-sweet chocolate, walnuts
Skill Level: Easy
What You’ll Like About This Recipe
- It makes use of simple, convenient ingredients.
- It’s made in a crockpot which keeps the oven free for other dishes and keeps the kitchen cooler in warm weather.
- It’s easy to adapt with toppings or additional mix-ins.
WHAT PEOPLE ARE SAYING …
“I have never made a cake in my slow cooker — but this looks…delicious!! Thanks for the inspiration.“
— Kelly
Ingredient and Equipment Notes
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- German chocolate cake mix — Yes, I use a cake mix in this recipe! I have absolutely no problem with using a convenient mix in the kitchen on occasion.
Note: Be careful when buying cake mixes, as some brands have recently scaled their mixes down to 13.25 ounces! Cake mixes started out at 18 ounces per package, then 15.25 ounces became standard. However, over the past few months, one particular brand (Betty Crocker, if you’re interested) reduced theirs to 13.25! It’s causing lots of problems with recipes that call for boxed cake mix. - Instant chocolate pudding mix — Adds to the moist texture and rich chocolate flavor.
- Semi-sweet chocolate — Creates chunks of melty chocolate throughout the cake. I prefer the Baker’s brand of semi-sweet chocolate but you could use semi-sweet chocolate chips for convenience.
- Walnuts — Nuts are optional. I personally always include them.
As far as equipment, you’ll need a mixing bowl, a wooden spoon, and a small, 3-quart slow cooker.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Triple Chocolate Show Cooker Cake
- In a large bowl, combine the cake mix and pudding mix.
- Add the sour cream, water, oil, and eggs. Mix until smooth using a wooden spoon or electric mixer.
- Stir in the chopped semi-sweet chocolate and walnuts (if using).
- Spray the inside of the slow cooker generously with cooking spray.
👉 PRO TIP: For even easier cleanup, use a liner in the slow cooker.
- Pour the cake batter into the slow cooker and smooth the top. Cover and cook on low for 4–5 hours or on high for 3–3 ½ hours.
- The cake is ready when there are no wet spots on top, and it begins to pull away from the edges.
👉 PRO TIP: Check the cake about 15 minutes before the end of the cooking time to avoid overcooking.
- Spoon the warm cake into bowls or plates. Serve with whipped cream or vanilla ice cream.
Troubleshooting Tips
Because there are no standards for temperature for slow cookers, you’ll need to watch near the end of the cooking time to judge whether the cake is done. If your cake seems to still have wet spots on top, continue cooking in 15-minute intervals, checking after each.
Recipe Variations
- Use white chocolate chunks or milk chocolate instead of semi-sweet.
- Add a teaspoon of espresso powder to the batter.
- Mix in dried cranberries or shredded coconut.
Serving Suggestions
This cake pairs beautifully with vanilla ice cream or a drizzle of caramel sauce. Or both! It’s also great with a dollop of whipped cream and a sprinkle of chocolate shavings. For the holidays, serve with crushed peppermints on top of the whipped cream.
Menu Suggestions
- Serve as the sweet ending to a dinner of slow-cooked pot roast, mashed potatoes, and green beans.
- Pair with a light chicken Caesar salad and a loaf of bread.
- Feature it on your holiday dessert table alongside pecan pie and ambrosia.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings for 20–30 seconds until warm.
Questions About Slow Cooker Triple Chocolate Cake
The walnuts are optional and can be left out without altering the recipe.
Yes! I like German chocolate in this recipe, but a plain chocolate or devil’s food cake mix will also work well.
This spoon cake is best served fresh and warm, but it can be reheated if needed.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Slow Cooker Triple Chocolate Cake
Ingredients
- 15.25 ounces German chocolate cake mix (recommend: Duncan Hines brand)
- 3.9 ounces instant chocolate pudding
- 1 cup sour cream
- 1 cup water
- ⅔ cup canola oil
- 4 eggs
- 9 ounces Baker’s semi-sweet chocolate chopped
- ½ cup chopped walnuts
- Cooking spray
- Whipped cream or vanilla ice cream for serving
Instructions
- In a large bowl, combine cake mix and pudding.
- Add sour cream, water, oil, and eggs. Mix until well blended using a wooden spoon or electric mixer.
- Stir in the chopped chocolate and walnuts.
- Spray the inside of the slow cooker thoroughly with cooking spray.
- Pour cake mixture into slow cooker and cover. Cook 4-5 hours on low or 3-3 1/2 hours on high.
- When done, cake will have no wet spots on top and will begin to pull away from sides of cooker.
- Spoon portions of warm cake into bowls or onto dessert plate. Top with whipped cream or vanilla ice cream.
Notes
- The nuts are optional and can be left out without affecting the recipe.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings for 20–30 seconds until warm.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on December 15, 2015. It has been updated with new photos and additional information.
As folks around here say, “Who’d a thunk it?”
But, it sounds like one of those things to throw together as you go out the door for errands and the like, so that there’s a treat when you return (probably too exhausted to do anything else).
Thanks for the idea!
Miss P
I know! Who would have thought, but it’s really easy and really delicious!
What size crock pot? I have several and want to use the right size. Love your blog. Keep up the good ideas.
Barbara – this works best in one of the small 2.5 to 3 quart slow cookers. Either round or oval shaped.
Cake prepared in slow cooker. I have never tried this!! Looks great, Lana :)
I had not either, but it turned out so well I’ll definitely develop more recipes like this!
Oh my, this looks and sounds divine!
Thanks, Chris! We really enjoyed it.
I have never made a cake in my slow cooker — but this looks and sounds delicious, Lana!! Thanks for the inspiration.
I have never done it either, Kelly, but it is so easy and turns out great!