Why You’ll Love This Recipe
- Foolproof Success: The recipe uses simple ingredients and steps that lead to perfect results every time.
- Double the Flavor: Rich, dark chocolate is paired with creamy peanut butter for an irresistible flavor combination.
- Perfect for Gatherings: Makes enough to serve 12, ideal for parties or family gatherings.
- Hands-Off Baking: The slow cooker does all the work, so you can relax while it bakes.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 tablespoons cocoa powder
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 (10 oz) bag peanut butter chips
For the Topping:
- 1½ cups packed brown sugar
- 8 tablespoons cocoa powder
- 3 cups hot water
- 1 (10 oz) bag peanut butter chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Generously coat the slow cooker with cooking spray.
- Whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Stir in milk, vegetable oil, and vanilla extract until smooth.
- Fold in one bag of peanut butter chips and spread the batter into the slow cooker.
- In a separate bowl, mix the brown sugar and remaining cocoa powder. Add hot water and stir until the sugar dissolves.
- Pour the hot water mixture over the batter. Do not stir!
- Top with the second bag of peanut butter chips.
- Cover and cook on HIGH for 1½–2 hours until a toothpick inserted comes out clean.
- Turn off the slow cooker, remove the lid, and let it stand for 30–40 minutes before serving.
Servings and Timing
- Servings: 12
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Resting Time: 30-40 minutes
Storage/Reheating
Store leftovers in the refrigerator for 3–4 days. Reheat in the microwave for 20–30 seconds or in the slow cooker on low for a few minutes, adding a splash of milk if necessary to rehydrate the cake.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the cake and refrigerate it before cooking. Just let it come to room temperature before cooking.
2. Can I substitute the peanut butter chips with regular chocolate chips?
While it’s possible, the peanut butter chips are integral to the flavor. However, feel free to experiment with other chocolate varieties.
3. Can I halve this recipe?
Yes, you can halve the recipe for a smaller batch, especially if using a 3-quart slow cooker.
4. What if my slow cooker cooks too fast or too slow?
Cooking times may vary with different slow cookers, so keep an eye on it and check with a toothpick to ensure it’s done.
5. Can I use a different type of milk?
Yes, feel free to use almond milk, soy milk, or another milk alternative.
6. How do I know when it’s done?
When the cake is done, a toothpick should come out clean from the center, and the cake should have formed a gooey sauce at the bottom.
7. What if I don’t have a slow cooker?
You can try baking it in the oven, but the slow cooker gives it a unique, moist texture.
8. Can I freeze this cake?
It’s not ideal for freezing, as the texture may change when reheated. It’s best served fresh.
9. Can I add nuts or other ingredients?
Yes! Chopped peanuts or a mix of chocolate chips could be great additions.
10. What should I serve this with?
It’s amazing on its own or with a scoop of vanilla ice cream, whipped cream, or fresh berries.
Conclusion
Print
Double Chocolate Peanut Butter Pudding Cake
- Total Time: 2 hours 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Slow Cooker Double Chocolate Peanut Butter Pudding Cake is a rich, indulgent dessert that combines creamy peanut butter and dark chocolate in a gooey, decadent cake. Made in the slow cooker, this hands-off recipe results in a warm, comforting treat with its own luscious sauce. Perfect for gatherings and chocolate lovers, this dessert serves up to 12 people and is ideal for parties, family meals, or just a cozy night in.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 tablespoons cocoa powder
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 (10 oz) bag peanut butter chips
For the Topping:
- 1½ cups packed brown sugar
- 8 tablespoons cocoa powder
- 3 cups hot water
- 1 (10 oz) bag peanut butter chips
Instructions
- Generously coat the slow cooker with cooking spray.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Stir in milk, vegetable oil, and vanilla extract until smooth.
- Fold in one bag of peanut butter chips and spread the batter into the slow cooker.
- In a separate bowl, mix brown sugar and remaining cocoa powder. Add hot water and stir until the sugar dissolves.
- Pour the hot water mixture over the batter. Do not stir!
- Top with the second bag of peanut butter chips.
- Cover and cook on HIGH for 1½–2 hours until a toothpick inserted comes out clean.
- Turn off the slow cooker, remove the lid, and let the cake stand for 30–40 minutes before serving.
Notes
- The cake is best served with a scoop of vanilla ice cream, whipped cream, or fresh berries.
- Store leftovers in the refrigerator for 3–4 days. Reheat in the microwave or slow cooker with a splash of milk to keep the cake moist.
- For an extra crunch, add chopped peanuts or mix in other chocolate varieties.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
The Slow Cooker Double Chocolate Peanut Butter Pudding Cake is an indulgent, easy-to-make dessert that requires minimal effort but delivers maximum flavor. It’s perfect for chocolate lovers and an excellent choice for family meals or special gatherings. Enjoy the warmth of this gooey, chocolatey treat with a side of ice cream, and let it become your new favorite comfort dessert!
