Moist Slow Cooker Triple Chocolate Cake is decadent, delicious, and so easy to make. With three doses of chocolate, you’re sure to your satisfy your chocolate craving!
Chocolate now or chocolate later? Pssh. It’s BOTH, of course. And while it’s easy to grab a cookie or candy bar to satisfy the now, you need to prepare for the later. Know what I mean? And how better to prepare for a chocolate dessert for later than a slow cooker? Enter Slow Cooker Triple Chocolate Cake. TRIPLE chocolate, friends. That’s a triple threat.
Confession time. This is the first slow cooker dessert I’ve ever made and man oh man. I can’t believe what I’ve been missing. I actually had ulterior motives when preparing this than to just eat chocolate. F’reals. I’m camp director for the youth girl’s group in my church and am looking for easy slow cooker meals and desserts to make during the trip. All I can say is this cake is definitely making an appearance there (or five).
This Slow Cooker Triple Chocolate Cake is super moist and unlike the various slow cooker lava cake recipes, it’s more cake-brownie like. YES. Like, the cripsy edges of a brownie that we all know and love are totally there. AND you got chocolate from a cake mix. And from a pudding mix (I used Almond Joy pudding mix. Heaven help me). And last but not least, from chocolate chips. Serve it warm, top it with a scoop of ice cream, and drizzle it with caramel for ultimate chocolate euphoria. 🙂
- 1 pkg chocolate cake mix
- 1 3.5-oz pkg instant chocolate pudding (I used Almond Joy flavor)
- 2 cups (1 pint) sour cream
- ¾ cup canola oil
- 4 eggs
- 1 cup water
- 1 pkg chocolate chips
- Spray slow cooker with cooking spray or use a slow cooker liner.
- Using an electric mixer, beat together all ingredients except for chocolate chips until smooth. Stir in chocolate chips and mix until well incorporated.
- Pour batter into slow cooker and cook on low for 5-1/2 to 6 hours.
