Molten Mocha Cake Recipe

4.5 6 6
Molten Mocha Cake Recipe
Molten Mocha Cake Recipe photo by Taste of Home
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Molten Mocha Cake Recipe

Read Reviews
4.5 6 6
Publisher Photo
When I first made my decadent slow cooker chocolate cake, my husband and daughter's expressions said it all. She says it's one of her "most favorites." Later, I brought one of these to our next-door neighbors. Turns out their teenage son, who'd answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, Tennessee
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/2 hours

Ingredients

  • 4 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  • 3 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 1/4 teaspoon salt
  • Fresh raspberries or sliced fresh strawberries and vanilla ice cream, optional

Directions

In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture.
Transfer to a greased 1-1/2-qt. slow cooker. Cook, covered, on low 2-1/2-3 hours or until a toothpick comes out with moist crumbs. If desired, serve warm cake with berries and ice cream. Yield: 4 servings.
Originally published as Molten Mocha Cake in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p90

Nutritional Facts

1 cup (calculated without optional ingredients): 723 calories, 29g fat (16g saturated fat), 247mg cholesterol, 403mg sodium, 107g carbohydrate (76g sugars, 3g fiber), 12g protein.

  • 4 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  • 3 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 1/4 teaspoon salt
  • Fresh raspberries or sliced fresh strawberries and vanilla ice cream, optional
  1. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture.
  2. Transfer to a greased 1-1/2-qt. slow cooker. Cook, covered, on low 2-1/2-3 hours or until a toothpick comes out with moist crumbs. If desired, serve warm cake with berries and ice cream. Yield: 4 servings.
Originally published as Molten Mocha Cake in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p90

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Reviews forMolten Mocha Cake

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GStaelens User ID: 1765741 256663
Reviewed Nov. 11, 2016

"Ok"

MY REVIEW
jlmoats User ID: 319165 245033
Reviewed Mar. 6, 2016

"We really liked this recipe. I made the mistake of leaving the leftover in the crock and put in the refrigerator. The next day I couldn't get it out of the crock without a lot of work. Oops! Will definite make it again and wll put the leftovers in a proper storage container."

MY REVIEW
peanutsnona76 User ID: 8027573 244293
Reviewed Feb. 22, 2016 Edited May. 10, 2016

"Very nice especially on a busy, cold day."

MY REVIEW
angieact1 User ID: 1990802 229483
Reviewed Jul. 13, 2015

"Loved by all!"

MY REVIEW
Remenec User ID: 6059530 227271
Reviewed Jun. 1, 2015

"This cake was delicious. We topped ours with whipped cream. But it's so rich and moist it doesn't require any topping. I didn't think the mocha taste was overpowering, which was perfect for my kids."

MY REVIEW
BixBeeLady User ID: 6937381 220947
Reviewed Feb. 20, 2015

"Love this recipe. I made it exactly as the recipe calls except I omitted the coffee. I make it when I need something fast, easy and chocolate. My family loves it."

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