Scale

FOR THE CAKE:

1 cup all-purpose or gluten-free 1:1 flour

½ cup granulated sugar

3 tbsp cocoa powder

2 tsp baking powder

¼ tsp salt

½ cup milk

2 tbsp melted butter

1 tsp vanilla extract

FOR THE TOPPING:

½ cup brown sugar

¼ cup cocoa powder

1 cup hot water

½ cup salted caramel sauce (plus extra for drizzling)

Optional: vanilla ice cream for serving

1. Spray slow cooker with nonstick spray.

2. In a bowl, whisk flour, sugar, cocoa powder, baking powder, and salt.

3. Stir in milk, melted butter, and vanilla until a smooth batter forms.

4. Spread batter evenly into the bottom of the slow cooker.

5. In another bowl, mix brown sugar and cocoa powder; sprinkle evenly over the batter.

6. Pour hot water gently over the top — do NOT stir.

7. Drizzle salted caramel sauce over everything.

8. Cover and cook on HIGH for 1½–2 hours, or until cake is set on top but gooey underneath.

9. Scoop warm, making sure to get plenty of hot fudge sauce from the bottom.

10. Serve with vanilla ice cream and extra caramel drizzle.

Do not stir after adding the water — that’s how the fudge sauce forms.

Use gluten-free flour for a perfect GF version.

Add chocolate chips for extra richness.

Best served warm, straight from the slow cooker.

Keywords: salted caramel hot fudge cake, crockpot sundae cake, slow cooker molten cake, easy chocolate dessert