Desserts In the Kitchen

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 Hip Homeschool Moms pinterest

To begin, combine 1 1/2 cup flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup sugar and 1/2 cup baking cocoa in your mixing bowl.

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In your measuring cup, combine 3/4 cup of half & half, 1 teaspoon of vanilla and 3 tablespoons of extra virgin olive oil.

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Now I know that I am showing you mixing this with a whisk – but don’t. Mix this with your mixer in your mixing bowl. This is really thick and I don’t know what I was thinking.

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Stir in 2/3 cup of dark chocolate chips and 2/3 cup chopped pecans.

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Spread this dough in the bottom of a 6 quart slow cooker (crockpot) that has been lightly sprayed with non-stick cooking spray.

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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.

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To this, add in 1/4 cup of baking cocoa and  a cup of dark brown sugar.

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And for the final touch, a half teaspoon of hazelnut extract. Stir these together until the brown sugar is dissolved. (If you can’t find hazelnut extract, simply replace with vanilla extract.)

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Pour this rich goodness all over the top of the dough in your slow cooker.

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Cover it with a double layer of paper towels, and then place your lid over the top. Cook on high for 2 hours.

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Let it sit for 20 minutes and then serve with a scoop of ice cream.

Mississippi Mud Slow Cooker Cake from Hip Homeschool Moms 1

Mississippi Mud Slow Cooker Cake from Hip Homeschool Moms 2

Mississippi Mud Slow Cooker Cake from Hip Homeschool Moms3

Mississippi Mud Slow Cooker Cake from Hip Homeschool Moms

 

Mississippi Mud Slow Cooker Cake
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Dessert and Sweets
Serves: 6-8 servings
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.
    Enjoy!

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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