Chocolate Mud Cake

Prep Time: 2 1/2 Hours
Yields: 6-8 Servings

This novelty mud cake is a simple and fun summer recipe. It is cooked in a slow cooker and is so rich and moist, it is like licking the batter bowl after making homemade brownies. It is so rich, in fact, that it requires ice cream.


1 cup flour
2 tsps baking powder
3 ounces butter
1/3 cup semi-sweet chocolate chips
1 cup sugar, divided
1/2 cup unsweetened cocoa powder, divided
1 tbsp vanilla extract
1/4 tsp salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water

Coat the inside of a 2 1/2-5 quart slow cooker with cooking spray. In a medium mixing bowl, whisk together flour and baking powder and set aside. In a large bowl, melt butter and chocolate chips over a double boiler or in microwave. Whisk in 2/3 cup sugar, 3 tbsps cocoa powder, vanilla, salt, milk and egg yolk. Add flour mixture and stir until thoroughly mixed. Pour the batter into the slow cooker and spread evenly. In a medium bowl, whisk together remaining sugar and cocoa powder, brown sugar and hot water until dissolved. Pour mixture over the batter in the slow cooker. Cover and cook on high for 1 1/2 -2 1/2 hours depending on the size of the slow cooker. When done, the cake will be very moist and floating on a layer of molten chocolate. Nearly all of the cake should be set and the edges should begin to pull away from the sides of the pot. When done, turn off heat, remove lid and let rest for 25 minutes. Serve with Chocolate and Clover Honey Ice Cream (see recipe).