There are few things in the world as sweet and sumptuous as chocolate. The texture of it, the sweetness, the richness and depth of the flavors… it’s not hard to see why the world has become so fixated on the idea of chocolate as an aphrodisiac. While dark chocolate can be great on its own, these ingredients take on a new life when they’re baked into something like a cake. If the thought of a chocolate cake is already making your mouth water, then boy do we have a recipe for you.
This simple recipe is for a slow cooker version of traditional German chocolate cake. For those who don’t know, German chocolate cake is something of a twist on chocolate cake (if you’re an American)—instead of using plain chocolate frosting, this one adds a sweet coconut-pecan frosting which works perfectly with the other flavors. It also couldn’t be easier to make!
Here’s what you’ll need:
- 1 16-ounce box of German chocolate cake
- 1/2 cup of butter, melted
- 1 cup of buttermilk
- 1/2 cup of chocolate syrup
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of chocolate chips
- 2 15-ounce cans of coconut-pecan frosting
- 1 cup of sweetened coconut flakes
Here’s what you do:
1. First off, make sure you grease up your slow cooker with oil or cooking spray and set it to the side. After that, get a big mixing bowl and throw in your cake mix, butter, buttermilk, eggs, chocolate syrup and vanilla. If you have a hand mixer, beat the entire thing on high until it’s all combined and there are no lumps. Beating it with a fork will work as well, just make sure you get it all together!
2. Once the batter is ready, start folding in your chocolate chips. After that’s all been incorporated, spread the resulting batter out evenly in the bottom of your slow cooker.
3. Next, get one of your cans of frosting and spread it around on top of the batter, taking care to keep this layer about an inch away from all the sides of the slow cooker. Once that’s done, sprinkle the whole thing with your coconut flakes!
4. After that, put some paper towels across on the top of the slow cooker to absorb any extra condensation during the cooking process. Once those are in place, cover the entire thing and let it cook on high for about three hours.
5. Once the time is up, check your cake with a toothpick—if you can stab it in the middle and it comes out clean then you’re ready to proceed! As your final step, get your other can of frosting and spread it on top of the resulting cake in the slow cooker.
6. Finally, use a big serving spoon to transfer the cake into bowls and top it off with ice cream and whipped cream! Make sure to enjoy it while it’s hot!
We’re not sure what makes this recipe so delicious, but it may have something to do with all the different kinds of chocolate that go into the batter. You may also not be used to coconut frosting, but the way the cake bakes into it is something you’ll need to experience firsthand before you make any snap judgments!
Although we usually recommend playing around with our recipes as you see fit, the ratios of everything here are pretty well calibrated. Still, as with all recipes, the difference may come down to the quality of ingredients you put in your mix! For a darker, richer taste, try to use more expensive chocolate chips with more cocoa—and use a higher grade syrup, if you can find it. If you’re feeling adventurous, you could even try a little bit of coffee in the mix to brighten up the flavors—but ultimately it’s up to you!
Have you tried this recipe? Let us know what you think in the comments.
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