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Slow Cooker Hazelnut Nutella Puddle Cake
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup Nutella
  • 1/4 cup chopped hazelnuts
  • 1 cup hot water
  • 2 tablespoons brown sugar

Instructions
 

  • Lightly grease the insert of a slow cooker with oil or cooking spray.
  • In a mixing bowl, stir together the flour, granulated sugar, cocoa powder, and baking powder until evenly combined.
  • Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until a thick batter forms.
  • Spread the batter evenly across the bottom of the prepared slow cooker.
  • Drop spoonfuls of Nutella over the batter. Use a knife to gently swirl the Nutella into the top layer.
  • Scatter the chopped hazelnuts across the surface.
  • Stir the hot water and brown sugar together in a small bowl until the sugar dissolves. Pour this mixture slowly over the cake without stirring it in.
  • Cover and cook on low for 2 to 2 1/2 hours, until the cake is set on top but a sauce remains underneath. Turn off the slow cooker and let it rest for 10 minutes before serving.

Notes

Check the cake at the two-hour mark because slow cookers vary and overcooking can thicken the sauce too much. Leftovers keep in the refrigerator for up to two days and reheat well in the microwave with a splash of milk to loosen the sauce again.
Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl