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Home » Recipes » Entrées » Slow Cooker or Instant Pot » Mississippi Mud Slow Cooker Cake

Mississippi Mud Slow Cooker Cake

Mississippi Mud Slow Cooker Cake is a rich brownie and chocolaty sauce cooked together in your slow cooker. A perfect dessert for your chocolate lovers!

Mississippi Mud Slow Cooker Cake from Cosmopolitan Cornbread main

I served this luscious dessert for guests when I had my wonderful Cheese & Tequila tasting event a few weeks ago.

Mississippi Mud Slow Cooker Cake from Cosmopolitan Cornbread 1

I had a friend who couldn’t wait for this recipe…

Mississippi Mud Slow Cooker Cake from Cosmopolitan Cornbread 2

Originally I was going to share this recipe here, but because slow cooker (crockpot) recipes are sort of my niche over at Hip Homeschool Moms, I shared it over there.

Mississippi Mud Slow Cooker Cake from Cosmopolitan Cornbread 4

Mississippi Mud Slow Cooker Cake from Cosmopolitan Cornbread

Yield: 10

Mississippi Mud Slow Cooker Cake

Mississippi Mud Slow Cooker Cake

Mississippi Mud Slow Cooker Cake is a rich brownie and chocolaty sauce cooked together in your slow cooker. A perfect dessert for your chocolate lovers!

Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes

Ingredients

  • 1½ c all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 c sugar
  • ¾ c baking cocoa, divided
  • ¾ c half & half
  • 1 tsp vanilla
  • 3 Tb extra virgin olive oil
  • ⅔ c dark chocolate chips
  • ⅔ c chopped pecans
  • 2 c very hot water
  • 1 c brown sugar (preferably dark brown)
  • ½t sp hazelnut extract
  • ice cream for serving

Instructions

  1. In your mixing bowl, combine the flour, baking powder, salt, sugar and baking cocoa. Give these a stir to combine.
  2. In your measuring cup, combine the half & half, vanilla and extra virgin olive oil. Pour this into the flour mixture. Mix well.
  3. Add in the chocolate chips and chopped pecans. Stir to combine.
  4. Spread this dough in the bottom of a 6 quart slow cooker (crockpot) that has been lightly sprayed with non-stick cooking spray.
  5. In a bowl, combine 2 cups of very hot water with a tablespoon of instant espresso powder. (or 2 Tb instant coffee) Stir until it is dissolved.
  6. To this, add in the ¼ c baking cocoa, the brown sugar and the hazelnut extract. Stir these together until the brown sugar is dissolved.
  7. Pour this rich goodness all over the top of the dough in your slow cooker.
  8. Cover it with a double layer of paper towels, and then place your lid over the top. Cook on high for 2 hours.
  9. Let it sit for 20 minutes and then serve with a scoop of ice cream.
  10. Enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 446 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 13mg Sodium: 221mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 3g Sugar: 47g Sugar Alcohols: 0g Protein: 6g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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