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5 from 1 vote

Slow-cooker Chocolate Stout Cake

Slow cooker chocolate stout cake with frosting. This cake is crazy easy to make, features Stout to add depth of flavor without crazy sugar amounts, AND it self frosts. REally! The frosting gets all wonderful while the cake is being made.
Prep Time 15 minutes
Cook Time 3 hours
Servings 6

Ingredients

  • 1 cup flour
  • 2 tablespoons unsweetened cocoa + 3 tablespoons for frosting
  • 1/2 cup sugar + 1/2 cup for frosting
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup Stout + 3/4 cup for frosting
  • 1 egg
  • 4 tablespoons coconut oil
  • 1 tablespoon vanilla
  • 1/2 cup Nutella or peanut butter
  • 1/2 cup water

Instructions

  • Whisk flour, 2 tablespoons of cocoa, 1/2 cup sugar, baking powder, and salt together.
  • Make a well in the center of the dry ingredients and add 1/4 cup Stout, the oil, the egg, and the vanilla. Give it a quick whisk.
  • Gently stir the wet ingredients fully into the dry ingredients with a wooden spoon or spatula.
  • Add the Nutella or peanut butter and stir gently just until the large chunks are broken up. It will be very thick, don't worry.
  • Press the batter into a 4 quart slow-cooker (a larger slow-cooker will work as well) that has been well-sprayed with cooking spray.
  • In a small saucepan whisk up the remaining cocoa powder (3 tablespoons), sugar (1/2 cup), Stout (3/4 cup), and water (1/2 cup). Let come to a gentle boil on med-high heat, stirring often.
  • Pour the liquid directly on top of the batter in the slow-cooker.
  • Turn the slow-cooker on low and let cook for 3 hours.

Notes

Serve this cake warm for the ultimate in gooey chocolate! The frosting will settle to the bottom of the slow-cooker, simply spoon it over your warm cake. And, of course, top with ice cream for the ultimate in a chocolate dessert!
To replace the Stout in the cake you can substitute 2% milk. To replace the Stout in the frosting you can remove it and change the water amount from 1/2 cup to 1 1/2 cups.