Slow Cooker Peanut Butter Molten Lava Cake
Equipment
- Slow Cooker
- Mixing Bowl
- Whisk
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup creamy peanut butter
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter chips
- 1 cup boiling water
Instructions
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
- In a separate bowl, stir the milk, peanut butter, vegetable oil, and vanilla extract until the peanut butter is mostly smooth.
- Pour the wet mixture into the dry ingredients and stir just until a thick batter forms with no large streaks of flour remaining.
- Lightly grease the insert of a slow cooker and spread the batter evenly across the bottom.
- Sprinkle the peanut butter chips over the surface of the batter in an even layer.
- Carefully pour the boiling water over the top without stirring. Cover and cook on high for 2 hours until the cake looks set around the edges but still has a soft, saucy center.
Notes
Check the cake at the 1 hour 45 minute mark since slow cookers vary. If you prefer a stronger peanut butter taste, swap half the chips for an extra spoonful of creamy peanut butter dolloped on top before adding the water. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.
Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Whisk
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Whisk