Chocolate Cherry Slow Cooker Pudding Cake combines the best attributes of brownies and pudding. The result is tender and cakey, but also richly moist and even gooey. Photo by: AP Photo/Matthew Mead
March 9, 2016 11:12:53 AM
This chocolate cake is more delicious and more indulgent than any dessert has a right to be. And you will thank us for that.
The goal was a chocolate cake that combined the best attributes of brownies and pudding. Which is to say, we wanted it both tender and cakey, but also richly moist, even gooey. And the best environment for cooking such a cake turned out to be the slow cooker. It heats the cake slowly and gently while retaining all the moisture.
For extra decadence, we built our cake over a layer of frozen cherries, giving it a Black Forest effect. The resulting dessert has a cakey exterior, but a pudding-like center. Served warm with a dollop of vanilla ice cream or whipped cream, you'll never believe this treat came from your slow cooker.
Feel free to mix up the fruit. If cherries don't do it for you, substitute frozen blueberries, peaches or mango chunks. And feel free to assemble and refrigerate it the night before in the slow cooker crock, then just pop it in the cooker the next day.
CHOCOLATE CHERRY SLOW COOKER PUDDING CAKE
Start to finish: 4 hours 20 minutes (20 minutes active)
20 ounces frozen pitted cherries
2 cups powdered sugar
1 cup cocoa powder
2 cups all-purpose flour
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
8 ounces chopped bittersweet chocolate
Nutrition information per serving: 640 calories; 280 calories from fat (44 percent of total calories); 31 g fat (19 g saturated; 1 g trans fats); 160 mg cholesterol; 120 mg sodium; 89 g carbohydrate; 5 g fiber; 65 g sugar; 9 g protein.