Slow Cooker Hot Cocoa Cake Slow Cooker Hot Cocoa Cake

Photography: Jodi Pudge

Ideal for a fun dinner with friends or a cozy night at home, this fudgy cake is best served straight out of the slow cooker while still warm. For an extra treat, dust cocoa powder over top of the spiced whipped cream. Cost: $0.50/serving

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: March 2015


Cinnamon Whipped Cream:


Cake: Grease bottom of 5- to 6-quart (5 to 6 L) slow cooker. Set aside. In large bowl, whisk together sugar, eggs, oil, milk, coffee and vanilla until well combined. In separate bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; sift in cocoa powder. Add to egg mixture; stir just until moistened.

Scrape into prepared slow cooker; sprinkle with chocolate chips. Cover and cook on high until cake tester inserted in centre comes out clean with a few moist crumbs clinging, about 2 hours. Turn off slow cooker; uncover and let cool for 15 minutes. Spoon warm cake into serving mugs.

Cinnamon Whipped Cream: Meanwhile, beat together cream, sugar, vanilla and cinnamon until soft peaks form. Dollop or pipe over top of cake.

Nutritional facts per each of 16 servings: about

  • Fibre 2 g
  • Sodium 234 mg
  • Sugars 30 g
  • Protein 4 g
  • Calories 300.0
  • Total fat 13 g
  • Potassium 170 mg
  • Cholesterol 37 mg
  • Total carbohydrate 45 g


  • Iron 11.0
  • Folate 17.0
  • Calcium 4.0
  • Vitamin A 5.0
Share X

Slow Cooker Hot Cocoa Cake