‘Chocoholics’ like me are always happy to find new ways to enjoy chocolate. Here’s a simple cake recipe that’s guaranteed moist with molten chocolate chips and one step beyond ‘triple chocolate’. All that with no oven required!
¾ cup chocolate cake mix (a 15¼ oz box of chocolate or ‘Devil’s food’ cake mix can be used about four times with this recipe)
½ cup chocolate chips (semi-sweet, dark chocolate, white chocolate, your choice!)
¼ cup sour cream
¼ cup water
3 tbsp instant chocolate pudding mix ( a 3.9 oz box can be used about four times with this recipe)
3 tbsp olive oil (or other vegetable oil; coconut oil is excellent option)
Dash of vanilla extract (optional)
Chocolate syrup as topping when serving cake
About 15 min prep time, 2 hours slow cooker, and about 15 minutes cool down time.
Combine all ingredients except chocolate chips (and syrup) in mixing bowl. Whisk briskly to form batter. Then stir in chocolate chips. Lightly grease lower part of inner pot from Aroma Professional Rice Cooker. Transfer batter to inner pot and shake slightly from side to side to settle batter. Select “Slow Cook” function for 2 (two) hours.
When cooking is complete, use potholders to carefully remove inner pot. Allow cake to cool (about 15 minutes) and the sides to pull away from the pot. Place a plate upside down on inner pot before inverting them together to transfer cake to plate.
Top with chocolate syrup when serving (optionally with vanilla ice cream). Optionally serve with chocolate ice cream for a 5.0 dessert!
Over To You
What’s your version of chocolate cake? Share and inspire us.