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.
I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!
This dessert is incredibly rich and decadent. I love that you can start it before dinner, and after you’ve finished eating, it will be ready to enjoy.
To make this recipe you will need:
- all-purpose flour
- baking powder
- salt
- granulated sugar
- baking cocoa, divided
- half & half
- vanilla extract
- extra virgin olive oil
- dark chocolate chips
- chopped pecans
- hot water
- instant espresso powder
- brown sugar
- hazelnut extract
- ice cream for serving
To begin, combine all-purpose flour, baking powder, salt, sugar and 1/2 cup of baking cocoa. Give these a stir to combine.
In your measuring cup, combine half & half, vanilla and extra virgin olive oil. Pour this into the flour mixture. Mix well.
Add in chocolate chips and chopped pecans. Stir to combine.
Spread this dough in the bottom of a 6 quart slow cooker that has been lightly sprayed with non-stick cooking spray.
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.
To this, add in another ¼ cup of baking cocoa, brown sugar and hazelnut extract. Stir these together until the brown sugar is dissolved.
Pour this rich goodness all over the top of the dough in your slow cooker.
Cover it with a double layer of paper towels, and then place your lid over the top. Cook on high for 2 hours.
Let it sit for 20 minutes and then serve with a scoop of ice cream.
Enjoy!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Mississippi Mud Slow Cooker Cake
Ingredients
- 1 1/2 c all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 c granulated sugar
- 3/4 c baking cocoa, divided use
- 3/4 c half & half
- 1 teaspoon vanilla extract
- 3 Tb extra virgin olive oil
- 2/3 c dark chocolate chips
- 2/3 c chopped pecans
- 2 c very hot water
- 1 Tb instant espresso powder
- 1 c brown sugar, preferably dark brown
- 1/2 teaspoon hazelnut extract
For serving
- ice cream
Instructions
- In your mixing bowl, combine the flour, baking powder, salt, sugar and 1/2 c baking cocoa. Give these a stir to combine.
- In your measuring cup, combine the half & half, vanilla extract and extra virgin olive oil. Pour this into the flour mixture. Mix well.
- Add in the chocolate chips and chopped pecans. Stir to combine.
- Spread this dough in the bottom of a 6 quart slow cooker that has been lightly sprayed with non-stick cooking spray.
- 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.
- 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.
- Pour this rich goodness all over the top of the dough in your slow cooker.
- Cover it with a double layer of paper towels, and then place your lid over the top. Cook on high for 2 hours.
- Let it sit for 20 minutes and then serve with a scoop of ice cream.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
This sounds great! I need to make it.