Description

This Slow Cooker Double Chocolate Peanut Butter Pudding Cake combines the rich flavors of cocoa, peanut butter, and chocolate chips into a gooey, comforting dessert. Made effortlessly in a slow cooker, this pudding cake features a moist cake layer that bakes on top while a luscious chocolate pudding forms underneath, creating a decadent treat perfect for any chocolate lover.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup creamy peanut butter

Additional Ingredients

1 cup semi-sweet chocolate chips
1/2 cup hot water
1/4 cup powdered sugar (for garnish, optional)

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Instructions

Prepare the Slow Cooker: Grease the insert of a 4-6 quart slow cooker thoroughly with non-stick spray or butter to prevent sticking and ensure easy removal of the cake.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined to create an even base for the batter.
Add Wet Ingredients: Pour in the milk, melted unsalted butter, and vanilla extract to the dry ingredient mixture. Stir until the batter is smooth and all ingredients are fully incorporated.
Add Peanut Butter Swirls: Drop spoonfuls of creamy peanut butter into the batter and gently swirl it through to create pockets of peanut butter flavor without fully mixing it in.
Incorporate Chocolate Chips: Stir the semi-sweet chocolate chips into the batter evenly, ensuring they are distributed throughout the mixture for bursts of chocolate in every bite.
Transfer Batter to Slow Cooker: Pour the prepared batter into the greased slow cooker insert and spread it evenly with a spatula to form a uniform layer.
Add Hot Water: Carefully pour the hot water over the top of the batter without stirring. This layer will help form the pudding underneath the cake during cooking.
Cook the Cake: Cover the slow cooker and cook on low heat for 2 to 3 hours. The cake is done when the top is set but the center remains slightly gooey, ensuring a pudding-like texture underneath.
Cool and Serve: Allow the cake to cool in the slow cooker for about 10 minutes to set. Optionally, dust the top with powdered sugar before serving to add a sweet finishing touch.

Notes

This dessert is best served warm to enjoy the gooey pudding texture beneath the cake layer.
Make sure not to stir after adding the hot water to allow proper pudding formation.
You can substitute creamy peanut butter with any nut butter of your choice if desired.
Use semi-sweet chocolate chips for balanced sweetness; dark chocolate chips work well for a richer flavor.
If you don’t have a slow cooker, this recipe can be adapted to bake in the oven using a water bath method at 350°F for approximately 40-45 minutes, but timing and texture may vary.