• 2 Ratings

You're going to love this fudgy, chocolatey slow cooker cake. It starts with a box of fudge brownie mix, and ends with a sweet and gooey dessert straight out of your slow cooker.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

15 mins
2 hrs 30 mins (high)
30 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. In a medium bowl stir together the next four ingredients (through the 1/4 cup water) until nearly smooth. Stir in 1/2 cup hazelnuts. Spread batter in bottom of cooker. Drop chocolate-hazelnut spread by spoonfuls on top of batter. Using a knife, swirl the spread into batter.

  • In another bowl combine sugar and cocoa powder. Gradually stir in the boiling water and liqueur, if using. Pour evenly over batter in cooker. Cover and cook on high for 2 1/2 hours, giving crockery liner a half turn halfway through cooking, if possible (center may appear moist but will set up upon standing). Turn off cooker. If possible remove liner from cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving.

  • To serve, spoon warm cake into dessert dishes; drizzle with the warm hazelnut spread. If desired, sprinkle with additional chopped hazelnuts.

Nutrition Facts

550 calories; total fat 27g; saturated fat 10g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 62mg; sodium 250mg; potassium 161mg; carbohydrates 73g; fiber 3g; sugar 52g; protein 8g; trans fatty acid 0g; vitamin a 339IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 15mcg; vitamin b12 0mcg; calcium 46mg; iron 3mg.


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1