When I developed this slow cooker cake recipe, I wanted something warm, gooey, fudgey, and fantastic. Chocolate cakes are always a big hit, and the winning combination of chocolate and peanut butter is always irresistible. This peanut butter pudding cake is the end result of much delicious experimentation with my slow cooker.
Why This Slow Cooker Cake Is Great
Temperature plays such a key role in my enjoyment of desserts. I like my lemon bars frozen, my pies heated up in the oven, and my chocolate chip cookies popped in the microwave for 10 seconds. Likewise, I love the ever warm temperature of slow cooker desserts. Their warmth always makes them the perfect temperature to scoop up and savor.
I developed this slow cooker chocolate peanut butter pudding cake for the February/March 2017 issue of allrecipes Magazine. It’s part of a whole story I wrote on slow cooker desserts (which includes my super easy slow cooker crème brûlée). This dessert is the end result of a lot of development work.
It need not be served in a slow cooker. While this cake is amazing on its own, it’s even better when served in a cute ramekin – with a scoop of ice cream, of course!
How to Make This Dessert
To make this dessert, first whisk together dry ingredients – flour, brown sugar, baking powder, and baking soda – in a small bowl.
Next, in a medium-sized bowl, mix together wet ingredients – peanut butter, sour cream, and melted butter.
Mix the dry ingredients into the wet ingredients until fully combined.
Stir in chocolate chips. The batter should resemble cookie dough.
Grease a 6 quart slow cooker and pour and evenly distribute the batter on the bottom.
In a small bowl, add sugar, cocoa powder, milk, and vanilla extract and whisk until smooth.
Pour this chocolate sauce directly over the batter in your slow cooker.
Cook until the edge of the pudding pulls away from the slow cooker and appears solid, about 1 1/2 to 2 hours.
Slow Cooker Chocolate Peanut Butter Pudding Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsweetened chunky peanut butter
- 3/4 cup full-fat sour cream
- 3 tablespoons unsalted butter melted
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- In a small mixing bowl, whisk together flour, brown sugar, baking powder, and baking soda.
- In a medium-sized bowl, whisk together peanut butter, sour cream, and melted butter.
- Stir flour mixture into peanut butter mixture until fully combined.
- Stir in chocolate chips. The batter will have the consistency of cookie dough.
- Grease a 6 quart slow cooker and evenly distribute batter on the bottom of the slow cooker bowl.
- In a small bowl, whisk together sugar, cocoa powder, milk, and vanilla until smooth.
- Pour chocolate sauce over the batter in the slow cooker.
- Cook on high heat for 1 1/2 to two hours or until the sides of the pudding pull away from the slow cooker and appear solid. Keep in mind that the middle of the slow cooker takes longer to cook than the edges, so the middle will still be raw if the edges are at all undercooked.
- Eat warm directly from the slow cooker plain or topped with chocolate syrup, whipped cream, or ice cream.