Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (Devil’s Food or Dark Chocolate works best)
- 2 cups Prepared Hot Chocolate (made with milk or water, cooled slightly)
- 1 bag (12 oz) Semi-Sweet Chocolate Chips
Instructions
- Start by greasing the inside of your 6-quart slow cooker with non-stick cooking spray or a thin layer of butter. This ensures the cake doesn’t stick to the sides and makes cleanup a breeze. Pour the dry chocolate cake mix into the bottom of the crockpot. Shake it gently so the powder settles into an even layer, but do not pack it down.
- Sprinkle the entire bag of chocolate chips evenly over the dry cake mix. Next, pour your prepared hot chocolate carefully over the top. Use a spoon to gently swirl the liquid into the dry mix just enough to moisten the powder, but do not fully stir it into a smooth batter. Leaving some clumps creates that classic “dump cake” texture where some areas are cakey and others are fudgy.
- Place the lid on the crockpot and cook on HIGH for 2 to 2.5 hours. Alternatively, you can cook it on LOW for about 4 hours. You will know it is done when the edges are set and the center looks slightly gooey but not liquid. Turn off the heat and let it sit with the lid off for 10 minutes before serving. This allows the chocolate to set into a rich, pudding-like consistency.
- Scoop the warm cake into bowls while it is still hot. For the full “hot chocolate” experience, top each serving with a handful of mini marshmallows, a dollop of whipped cream, or a scoop of vanilla bean ice cream. Drizzle with chocolate syrup for an extra touch of holiday decadence.
- Cook Time: 2 hours 35 minutes