Ingredients
You’ll need just three simple ingredients:
- 1 (18–19 oz) box fudge brownie mix
- 1¾ cups milk, divided
- 1 (12 oz) jar hot fudge sauce, divided
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of butter to prevent sticking.
Step 2: Mix the Brownie Batter
In a medium bowl, combine the dry fudge brownie mix with 1 cup of the milk. Stir just until combined. The batter will be thick—this is exactly what you want.
Step 3: Add Batter to Slow Cooker
Spread the brownie batter evenly in the bottom of the prepared slow cooker, smoothing the top with a spatula.
Step 4: Warm and Add the Hot Fudge
Warm the hot fudge sauce in a microwave-safe bowl for 20–30 seconds, just until pourable. Drizzle about half of the warm hot fudge sauce evenly over the brownie batter.
Step 5: Add Remaining Milk (Do Not Stir!)
Slowly pour the remaining ¾ cup milk over the top. Do not stir. This step is key—it’s what creates the thick, fudgy sauce underneath as the cake cooks.
Step 6: Slow Cook the Cake
Cover with the lid and cook on HIGH for 2 to 2½ hours, until the edges are set but the center is still soft and slightly glossy. You should have a cake layer on top with a rich fudge sauce underneath.
Step 7: Rest Before Serving
Turn off the slow cooker and let the cake sit, covered, for 10–15 minutes. This allows the sauce to thicken slightly.
Step 8: Serve Warm
Scoop straight down through the cake so each serving gets both cake and sauce. Drizzle with the remaining hot fudge sauce and top with ice cream or whipped cream if desired.
Variations & Helpful Tips
This dessert is incredibly flexible and easy to customize:
- Extra rich: Swap regular milk for chocolate milk or half-and-half
- Texture boost: Stir chocolate chips or chopped nuts into the batter
- Mocha twist: Replace ½ cup milk with strong brewed coffee
- Salted chocolate: Sprinkle flaky sea salt over the top before serving
- Make ahead: Mix the batter in the morning, refrigerate the insert, then cook when you get home
- Leftovers: Reheat in the microwave in 20–30 second bursts; add a splash of milk if needed
Serving Ideas
- Vanilla ice cream (classic and unbeatable)
- Whipped cream and chocolate shavings
- Fresh berries for contrast
- A drizzle of caramel for extra indulgence
Storage & Reheating
- Refrigerator: Store leftovers covered for up to 3 days
- Reheat: Microwave gently until warm and gooey
- Freezing: Not recommended (best enjoyed fresh and warm)
Final Thoughts
This 3-Ingredient Slow Cooker Hot Fudge Cake is the definition of easy chocolate comfort food. Minimal effort, maximum payoff—and the kind of dessert people ask for again and again.