Description
A decadent Slow Cooker Double Chocolate Peanut Butter Pudding Cake that combines rich cocoa, smooth peanut butter swirls, and melty chocolate chips for an indulgent, gooey dessert made effortlessly in your slow cooker.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Additional Ingredients
- 1/2 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup hot water
For Garnish (Optional)
- 1/4 cup powdered sugar
Instructions
- Prepare slow cooker: Grease the insert of a 4-6 quart slow cooker with non-stick spray or butter to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until thoroughly combined.
- Add wet ingredients: Stir in milk, melted butter, and vanilla extract to the dry ingredients and mix until the batter is smooth and fully incorporated.
- Incorporate peanut butter: Drop spoonfuls of creamy peanut butter into the batter and lightly swirl it through using a spatula or spoon to create ripples without fully blending.
- Add chocolate chips: Evenly stir in the semi-sweet chocolate chips to ensure chocolatey pockets throughout the cake.
- Transfer to slow cooker: Pour the batter into the greased slow cooker insert and spread it out evenly with a spatula.
- Add hot water: Carefully pour 1/2 cup hot water over the surface of the batter without stirring; this will create the pudding layer underneath as it cooks.
- Cook: Cover and cook on low heat for 2 to 3 hours, until the top is set but the center remains gooey and pudding-like.
- Cool and serve: Allow the cake to cool for 10 minutes before serving. Optionally, dust the top with powdered sugar for an elegant finish.
Notes
- Do not stir after pouring the hot water; this separation is key to forming the pudding layer.
- Cooking times can vary depending on the slow cooker; begin checking at 2 hours to avoid overcooking.
- Use a 4-6 quart slow cooker for best results; smaller sizes may overflow.
- For an extra nutty flavor, substitute crunchy peanut butter if preferred.
- This dessert is best served warm, but leftovers can be refrigerated and gently reheated.
