Aug 14, 2013

Crockpot Chocolate Marshmallow Bomb

Crock pots.  They're not just for Stroganoff anymore.

Desperate times call for desperate measures; hence a crock pot cake.  I didn’t even know this was possible until yesterday.  Usually I only pull the crock pot out when I am too lazy to stir/saute/chop.  I love the dump and forget-it mentality of crock pot cooking.  And everything and I mean everything always turns out fan-f’ing-tastic in a crock pot.  Except for that one time I tried to make over-night oatmeal…I woke up with a cardboard pillow in there.  Oh it was horrid.

We recently bought a new house and since we are the first ones to ever live here, there are lots of little quarks to fix.  Like the contractor never thought to set up writing for an oven.  Nope, he just left space for one and assumed, ‘they’ll figure something out’.  So here we are a month into the new place and still no oven.  If you live in Dubai you know what I’m talking about.  Things take ages to get done.  Anything.  Everything.  A G E S.

And since the blog must go on, I figured let’s experiment.  Besides the crock pot has been my only friend and means of cooking in the kitchen these last few weeks so I wanted to see what she was capable of.  Any oh boy did she deliver (because aren’t all crock pots female?  Otherwise they’d be called cock pots, no?)

If you love Molten Cake (also known as Lava Cake or Fondant) you will adore this recipe.  It’s simply one giant portion of Molten Cake.  Say you're having a dinner party/BBQ, I would prep the cake and turn on the crock pot as soon as your friends arrive.  It takes about 2 hours to cook and best served hot and bubbling.  I had a serving for breakfast today and it was still great and gooey, but nothing compared to how melty and chocolaty it tasted served hot straight from the pot. 
Lastly let me mention, this is one of THE easiest cakes to throw together.  I bet it’s even husband proof…or wife proof, depending on who is reading this post…


Non stick cooking spray
1 cup all-purpose sugar
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoons salt
½ cup chocolate or regular milk
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup chocolate chips (I used half semi and half milk chocolate but either is fine)
½ cup salted peanuts, chopped
¾ cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ cup boiling water
1 tablespoon instant espresso powder (instant coffee is okay too, just combine with the boiling water to dissolve the crystals)
2 cups mini marshmallows
½ cup chocolate chips 


Lightly spray inside of crock pot with non-stick spray.  Be sure to get up the sides as well. 

In a medium bowl, sift together the flour, 1/3 cup sugar, 2 tablespoons cocoa powder, baking powder, and salt.


Whisk to combine.


Add milk, oil, and vanilla.  Stir until just combined and moistened.


Add the chocolate chips and peanuts.  Mix to combine.


Transfer mixture (it will be very thick) into prepared crock pot and spread evenly over the bottom of the dish.


In another medium bowl, sift in the cocoa powder and espresso powder.  Add sugar and whisk to combine.


Slowly whisk in boiling water.


Carefully pour liquid over the batter in the crock pot.  *The liquid should be floating on top.  Do not stir into the batter.

sorry about the green reflection, that's my window sill
Cover and cook on high for 1 ½ hours.

Remove lid and evenly sprinkle on the marshmallows and ½ cup chocolate chips. 

Replace lid, turn down to low and cook for about 20-30 minutes until marshmallows are completely melted and gooey. 


Turn off crock pot, remove ceramic liner and place on wire rack to cool.

Let the pot sit for about 10-15 minutes to cool down and serve immediately. 
recipe adapted from Better Homes & Gardens

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