Late Puddlng Cake

This is one of those magical slow cooker desserts where you pour batter into a mold, top it with a mix of boiling water and chocolate syrup, then let the whole thing steam for hours. What comes out is a cakey top layer sitting on a pool of thick, warm chocolate pudding sauce that formed underneath during cooking.

The cocoa in the batter and the chocolate syrup poured over the top create a double hit of chocolate. Chopped pecans (or walnuts) add crunch and keep the texture from being all soft and gooey.

Paper towels layered under the cooker lid absorb the condensation that would otherwise drip back onto the cake and make it soggy. It’s a small detail that makes a big difference.

Chef Tips

• Don’t stir after pouring the chocolate syrup mixture over the batter. The layers need to stay separate so the sauce forms on the bottom as it cooks.
• Use a trivet or canning jar band under the mold to keep it elevated above the water. Direct contact with the bottom of the cooker causes hot spots.
• Serve warm, spooned out into bowls with some of the pudding sauce from the bottom. A scoop of vanilla ice cream alongside is hard to beat.

Variations

• Add a tablespoon of instant espresso powder to the boiling water for a mocha pudding cake.
• Use peanut butter chips mixed into the batter for a chocolate-peanut butter version.
• Swap pecans for toasted hazelnuts and serve with whipped cream for a Nutella-inspired dessert.