Serves 8
135 min
Hot Fudge Cake with Peanut Butter Sauce
Recipe GLPRdd3f3845321578
A decadent slow-cooker chocolate cake that transforms into a warm, fudgy dessert with a rich chocolate layer that forms on top. Topped with a creamy peanut butter sauce, this showstopping dessert combines tender cake with an indulgent sauce for an unforgettable treat.
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Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup packed brown sugar
½ cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
½ cup packed brown sugar
2 tablespoons granulated white sugar
¼ cup unsweetened cocoa powder
1¾ cups boiling water
¼ cup light corn syrup
2 tablespoons granulated white sugar
1 teaspoon vanilla extract
2 tablespoons melted butter
½ cup peanut butter
Directions
In a large bowl, whisk together flour, baking powder, salt, 3 tablespoons cocoa powder, and 1 cup brown sugar until well combined.
Add milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract to the dry ingredients. Stir until just combined into a smooth batter.
Pour the batter into a greased slow cooker set to high.
In a small bowl, whisk together ½ cup brown sugar, 2 tablespoons white sugar, and ¼ cup cocoa powder until evenly mixed.
Sprinkle this cocoa-sugar mixture evenly over the batter in the slow cooker. Do not stir.
Slowly pour the boiling water over the top of the mixture without stirring.
Cover and cook on high for 2 hours. The cake will rise and a rich chocolate sauce will form underneath.
While the cake cooks, prepare the peanut butter sauce: In a small saucepan over medium-low heat, combine corn syrup, 2 tablespoons white sugar, 1 teaspoon vanilla extract, and 2 tablespoons melted butter.
Stir until the sugar has completely dissolved, about 2-3 minutes.
Add peanut butter and stir continuously until smooth and well blended.
Keep the sauce warm over very low heat until ready to serve.
Spoon warm cake into bowls and drizzle generously with the peanut butter sauce.
