Description
This Slow Cooker Double Chocolate Peanut Butter Pudding Cake is an indulgent dessert that combines the richness of chocolate with the creamy goodness of peanut butter. Perfectly gooey and fudgy, it creates a molten chocolate sauce at the bottom, making every bite heavenly. Ideal for chocolate and peanut butter lovers, this slow cooker cake is easy to make, requiring just a few simple ingredients and minimal effort. Whether you’re hosting a gathering or enjoying a cozy night in, this decadent dessert is sure to satisfy your sweet tooth.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1/2 cup hot water
1/4 cup powdered sugar (for garnish, optional)
Instructions
- Grease the insert of a 4-6 quart slow cooker with non-stick spray or butter.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Add milk, melted butter, and vanilla to the dry ingredients and mix until fully incorporated.
- Drop spoonfuls of peanut butter into the batter and swirl lightly.
- Stir in the chocolate chips evenly.
- Pour the batter into the slow cooker and spread it evenly.
- Carefully pour hot water over the batter—do not stir.
- Cover and cook on low for 2-3 hours, until the top is set, but the center is gooey.
- Let the cake cool for 10 minutes before serving. Optionally, dust with powdered sugar.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Microwave individual portions for 20-30 seconds or warm in a low oven (250°F) for 10-15 minutes.
Freezing: Freeze leftovers for up to 1 month; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
