Mississippi Mud Slow Cooker Cake

Sharing is caring!

Mississippi Mud Slow Cooker Cake is a rich brownie and chocolaty sauce cooked together in your slow cooker. A perfect dessert for your chocolate lovers!

How to Make Mississippi Mud Slow Cooker Cake

To begin, combine 1 1/2 cup flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup sugar, and 1/2 cup baking cocoa in your mixing bowl.

In your measuring cup, combine 3/4 cup of half & half, 1 teaspoon of vanilla, and 3 tablespoons of extra virgin olive oil.

Now I know that I am showing you mixing this with a whisk – but don’t. Mix this with your mixer in your mixing bowl. This is really thick and I don’t know what I was thinking.

Stir in 2/3 cup of dark chocolate chips and 2/3 cup chopped pecans.

Spread this dough in the bottom of a 6-quart slow cooker (crockpot) that has been lightly sprayed with non-stick cooking spray.

In a bowl, combine 2 cups of very hot water with a tablespoon of instant espresso powder (or 2 Tb instant coffee). Stir until it is dissolved.

To this, add 1/4 cup of baking cocoa and a cup of dark brown sugar.

And for the final touch, a half teaspoon of hazelnut extract. Stir these together until the brown sugar is dissolved. (You can also use vanilla extract.)

Pour this rich goodness all over the top of the dough in your slow cooker.

Cover it with a double layer of paper towels, and then place your lid over the top. Cook on high for 2 hours.

Let it sit for 20 minutes and then serve with a scoop of ice cream.

Mississippi Mud Slow Cooker Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Trish Corlew
• Prep Time: 20 mins
• Cook Time: 2 hours
• Total Time: 2 hours 20 mins
• Yield: 6–8 servings 1x
• Category: Dessert and Sweets

Print Recipe

Pin Recipe

---

Description

Mississippi Mud Slow Cooker Cake is a rich brownie and chocolaty sauce cooked together in your slow cooker. A perfect dessert for your chocolate lovers!

---

Ingredients

Scale 1x2x3x

• 1 1/2 c all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 c sugar
• 3/4 c baking cocoa, divided
• 3/4 c half & half
• 1 tsp vanilla
• 3 Tb extra virgin olive oil
• 2/3 c dark chocolate chips
• 2/3 c chopped pecans
• 2 c very hot water
• 1 c brown sugar (preferably dark brown)
• 1/2t sp hazelnut extract
• ice cream for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. In your mixing bowl, combine the flour, baking powder, salt, sugar and baking cocoa. Give these a stir to combine.
2. In your measuring cup, combine the half & half, vanilla and extra virgin olive oil. Pour this into the flour mixture. Mix well.
3. Add in the chocolate chips and chopped pecans. Stir to combine.
4. Spread this dough in the bottom of a 6 quart slow cooker (crockpot) that has been lightly sprayed with non-stick cooking spray.
5. In a bowl, combine 2 cups of very hot water with a tablespoon of instant espresso powder. (or 2 Tb instant coffee) Stir until it is dissolved.
6. To this, add in the 1/4 c baking cocoa, the brown sugar and the hazelnut extract. Stir these together until the brown sugar is dissolved.
7. Pour this rich goodness all over the top of the dough in your slow cooker.
8. Cover it with a double layer of paper towels, and then place your lid over the top. Cook on high for 2 hours.
9. Let your Mississippi Mud slow cooker cake sit for 20 minutes and then serve with a scoop of ice cream.
   Enjoy!

---

More Great Recipes Your Family Will Love!

If you enjoyed the Mississippi Mud Slow Cooker Cake, you’ll want to try out some of our other delicious dessert recipes. These are all fall-themed and will be great for autumn cooking in cooler weather, fall potlucks, or harvest gatherings with family and friends!

Hershey’s Kisses Chocolate Acorns

Apple Spice Cake with Candied Pecans

No Bake Pumpkin Cheesecake with Oreo Crust