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
