Title: Chocolate Peanut Butter Cake

Here’s a cake you bake in a slow cooker, and it actually works. The batter goes into a greased and floured 2-pound coffee can, the can goes into the crock pot, and paper towels draped over the top absorb the condensation that would otherwise drip back down and make the cake soggy.

The combination of milk chocolate cake mix and peanut butter is classic for a reason. The peanut butter adds richness and a salty-sweet depth to the chocolate, while the nuts folded in give each slice some crunch.

Slow cooker baking produces a different texture than oven baking. The moist, steamy environment inside the crock creates a denser, fudgier crumb that’s closer to a steamed pudding than a standard fluffy cake. If you like your chocolate cake rich and heavy, this method delivers.

Two to three hours on high is a wide window, so start checking at two hours. The cake is done when a toothpick inserted in the center comes out clean.

Chef Tips

• The paper towels over the can are doing critical work. They catch condensation from the lid that would otherwise soak the top of the cake
• Use a coffee can that fits inside your slow cooker with at least an inch of space around the sides for heat circulation
• Let the cake cool in the can for 10 minutes before tipping it out. Run a knife around the edges if it sticks
• Beat the batter for a full 2 minutes to properly combine the peanut butter into the cake mix

Variations

• Swap peanut butter for almond butter or sunflower seed butter for a nut-free option
• Use devil’s food cake mix instead of milk chocolate for a darker, more intense chocolate flavor
• Drizzle the finished cake with melted peanut butter or chocolate ganache