Crock Pot Hot Fudge Sundae (Printer-Friendly)
Chocolate cake with melty fudge sauce, slow-cooked and served warm with ice cream. Effortless and crowd-pleasing.
# What You'll Need:
→ Cake Layer
01 -
125 grams all-purpose flour
02 -
150 grams granulated sugar
03 -
28 grams unsweetened cocoa powder
04 -
8 grams baking powder
05 -
3 grams fine salt
06 -
120 milliliters whole or 2% milk
07 -
80 milliliters vegetable oil
08 -
5 milliliters vanilla extract
09 -
60 grams chopped nuts (optional)
→ Fudge Layer
10 -
150 grams brown sugar
11 -
28 grams unsweetened cocoa powder
12 -
415 milliliters hot water
→ For Serving
13 -
Vanilla ice cream
14 -
Whipped cream
15 -
Fresh berries
16 -
Chocolate shavings
# Steps to Follow:
01 -
Generously spray a 2-3 litre slow cooker with nonstick baking spray, ideally one that includes flour for optimal release.
02 -
In a medium bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined.
03 -
Pour in the milk, vegetable oil, and vanilla extract. Stir the mixture until a smooth batter forms.
04 -
If using, gently fold the chopped nuts into the batter.
05 -
Evenly spread the batter into the prepared slow cooker.
06 -
In a separate bowl, mix the brown sugar with the remaining cocoa powder. Gradually whisk in the hot water until the mixture is completely smooth.
07 -
Pour the hot fudge mixture evenly over the cake batter in the slow cooker. Do not stir after layering.
08 -
Cover and cook on high for 2 to 2.5 hours. The cake is done when the top appears set and a toothpick inserted into the cake layer emerges clean.
09 -
Remove the lid and allow the dessert to stand for 30-40 minutes to let the fudge sauce thicken.
10 -
Portion the dessert into bowls, spooning cake and hot fudge sauce together. Serve warm with vanilla ice cream, whipped cream, fresh berries, or chocolate shavings as desired.
# Extra Suggestions:
01 -
Using a 2-3 litre slow cooker is critical to achieve the proper cake and fudge layers; larger units may result in incomplete separation or uneven cooking.
02 -
Do not stir after pouring the hot fudge mixture, which ensures clear distinction between the cake and sauce.
03 -
For best results, serve the dessert warm after a 30-40 minute resting period to set the sauce.
04 -
Store leftovers covered in the refrigerator for up to 3 days. Reheat before serving for ideal texture.
05 -
Cow’s milk, either whole or 2%, is recommended for optimal crumb and moisture.