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Slow cooker hot chocolate fondant cake served on two plates

Slow cooker hot chocolate fondant cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Indulge in this slow cooker chocolate fondant cake. A cross between a chocolate fondant and self-saucing pud, it's a guaranteed crowd-pleaser

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal518
fat20g
saturates11g
carbs74g
sugars48g
fibre4g
protein9g
salt0.8g
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Ingredients

  • 100g butter, plus extra for the slow cooker
  • 100g golden caster sugar
  • 50g light brown soft sugar
  • 3 eggs
  • 250g self-raising flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 1⁄2 tsp instant espresso powder
  • 100g dark chocolate, chopped (or use dark chocolate chips)
  • 100-150ml milk
  • crème fraîche, whipped cream or vanilla ice cream, to serve

For the sauce

  • 200g light brown soft sugar
  • 25g cocoa powder
  • 1⁄2 tsp instant espresso powder
  • 1⁄2 tsp vanilla extract

Method

  • STEP 1

    Butter the base and sides of the bowl of a slow cooker. Beat the butter and both sugars together in a stand mixer with the whisk attachment or using an electric whisk until pale and fluffy. Add the eggs, one at a time, then fold in the flour, cocoa, baking powder, espresso, a pinch of salt and the chocolate. Add just enough milk so the batter falls off the spatula in big dollops. Spoon into the prepared slow cooker.

  • STEP 2

    Mix the sauce ingredients together in a heatproof bowl with 300ml boiling water, then carefully pour this over the batter in the slow cooker. Cover and cook on low for 5-6 hrs or high for 3 hrs until the cake springs back when pressed, and is well-risen. Serve with crème fraîche, whipped cream or vanilla ice cream.

Goes well with

Recipe from Good Food magazine, Homemade Christmas 2021

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