Crock Pot Raspberry Fudge Cake

The combination of raspberries and chocolate in this simple slow cooked dessert is delicious!

Crock Pot Raspberry Fudge Cake_

I will just start off by saying that this dessert is not pretty. It was really hard to photograph and I almost did not share it, but it was so good that I knew I had to share it. It may not be pretty, but it is delicious!

There are many names for this basic dessert that is part pudding part cake. It is often called hot fudge cake, hot fudge sundae cake, chocolate cobbler, chocolate pudding cake, and I am sure a few other names that I am forgetting. Whatever you call it, it is delicious!

Today I am changing it up a little by adding some raspberries. Raspberries and chocolate are the perfect combination!

Crock Pot Raspberry Fudge Cake-

The original chocolate recipe really doesn’t not need anything added. It is great on its own, but since raspberries and chocolate are a classic combination I knew I needed to give it a try with some raspberries added.

Once I tried this I wondered why I had never thought to try it before. It is so good! When this bakes it gives you a layer of pudding and a layer of cake.

Adding the raspberries to that cake and pudding takes the flavor to a whole new level. It is part chocolate pudding and part chocolate raspberry cake. So very good!

Crock Pot Raspberry Fudge Cake

Crock Pot Raspberry Fudge Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
The combination of chocolate and raspberries is delicious in this simple slow cooked dessert!
Ingredients
  • 1 cup flour ( I have used Bob's Red Mill 1 to 1 gluten free flour and it works great)
  • ½ cup sugar
  • 2 tablespoons baking cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 2 tablespoons oil
  • 1 teaspoon vanilla
  • ¾ cup brown sugar
  • ¼ cup baking cocoa
  • 1½ cups hot water
  • 1 cup raspberries, fresh or frozen works
Instructions
  1. Mix flour, regular sugar, 2 tablespoons cocoa, baking powder, and salt in a bowl.
  2. Add milk, oil, and vanilla and stir just until smooth.
  3. Gently stir raspberries into batter.
  4. Spread the batter into a greased 3 quart, or about that size, crock pot.
  5. In a bowl mix together the brown sugar, ¼ cup cocoa, and the hot water and pour evenly over the cake batter.
  6. Cook on high for 2- 2½ hours. Mine took about 2 hrs.
  7. Turn off slow cooker and let sit about 15- 20 minutes before serving.
  8. Serve with whipped cream or ice cream.

 

Lynn's Kitchen Adventures

Comments

  1. I love a good recipe that can be made so many different ways! I also love the crockpot hot fudge cakes. Great recipe, Lynn!

    Shirley

  2. Vanessa says:

    I was on my way to make a different dessert tonight, but I want to try this! I have some strawberries that need to be cooked so thinking this sounds fantastic, but I may have to make the raspberry version later!

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