Slow Cooked German Chocolate Cake is a fun upside down version of classic German Chocolate Cake. The coconut pecan icing starts on the top but, ends up magically on the bottom when finished. It's topped with a rich chocolate ganache just before serving. Serve it straight from the slow cooker for a decadent treat any time of year.
Upside Down Slow Cooked German Chocolate Cake
Oh yes, it's true, you can make German chocolate cake in a slow cooker. I should include a disclaimer with this recipe, it is a chocoholics dream. This non-traditional upside down German Chocolate Cake recipe is the result of a happy experiment in my kitchen. I wanted to develop a simple, and original, slow cooker cake. This resulted in a slow cooked delicacy that is fudgy, rich, and completely over the top. The coconut pecan icing melts into the cake and ends up magically on the bottom, creating a very tasty surprise. The finishing touch is a chocolate ganache drizzle on top. Serve it with vanilla ice cream or fresh whipped cream straight from the slow cooker.
How to Cut this Slow Cooked Cake for Serving
Slow cooker cakes aren't necessarily going to be the same shape as a conventionally baked cake. This cake does best cut into wedges, more about that in a moment. Also, if you prefer a more traditional icing, leave off the ganache and top with an additional can of coconut pecan icing. You could also use my recipe for homemade icing as seen in this winning recipe for traditional German Chocolate Cake. It's best to cut this cake through the middle, from end to end, then into wedges. However, baking a cake in a slow cooker, is meant to be fun, so, this cake can also be scooped and served without cutting into perfect pieces. Serve it warm with vanilla ice cream or fresh whipped cream. If you're a lemon fan, you may also like to try this recipe for Crock Pot Lemon Poke Cake from Recipes that Crock.
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Helpful Kitchen Items:
Slow Cooked German Chocolate Cake
Servings: 12 servings
Calories: 504kcal
Ingredients
- 1 15.25 oz box German Chocolate cake mix
- ¼ cup all purpose flour
- ½ cup butter melted
- 1 cup buttermilk
- ½ cup chocolate syrup
- 3 large eggs
- 1 teaspoon pure vanilla
- ½ cup pecan pieces
- 1 15 oz can prepared coconut-pecan frosting
- 1 ½ cups semi-sweet chocolate chips divided
- ⅓ cup heavy cream or half and half
Instructions
- Spritz the inside of a 6 quart oval slow cooker with cooking spray.
- Using an electric mixer, beat together cake mix, flour, butter, buttermilk, chocolate syrup, eggs and vanilla. Beat for 1-2 minutes until fully combined.
- Fold ½ cup chocolate chips and pecan pieces into the cake batter by hand. Spread the batter evenly onto the bottom of the slow cooker.
- Using a teaspoon, dollop the caramel pecan icing over the top. Use a knife to swirl through batter leaving a 1 inch border along the edge.
- Cover the opening of the slow cooker with doubled paper towels first, then place the lid on top. Cook covered for 2 hours on high. (The paper towels will prevent condensation that forms on the lid from dripping into the cake. Don't skip it.)
- After 2 hours, uncover, remove paper towels, and test the center with a toothpick. If you see moist crumbs, it's done. If not, continue to bake in 15 minute increments then retest. Leave uncovered while you prepare the ganache.
- To prepare the ganache: Melt 1 cup chocolate chips and ⅓ cup of heavy cream on 50% power in the microwave, stopping every 20 seconds to stir. Repeat until smooth.
- Drizzle the cake with the chocolate ganache and allow it to rest uncovered for about 20 minutes before serving. [If you prefer a more traditional icing...Leave off the glaze and top with an additional can of coconut pecan icing or homemade German Chocolate Cake icing.
- To cut the cake: Cut through the middle, from end to end, then into wedges. You may also scoop desired size portions into a bowl..
- Serve warm drizzled with vanilla ice cream or fresh whipped cream.
Nutrition
Serving: 1serving | Calories: 504kcal | Carbohydrates: 73g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 508mg | Potassium: 233mg | Fiber: 3g | Sugar: 31g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Kelly
After 2 hours the middle was still liquid consistency. How much longer would you recommend cooking ?
Melissa
Until a toothpick inserted into the center comes back clean. I can't imagine this cake taking that long to bake perhaps check your oven.
Barbara
My cake did not seem done in the middle after 2 hours. It was wiggly. Is there someway to check for doneness? Or does it firm up when it cools?
Melissa
Slow cooking this cake does give it a sponge-like texture. You can test the center with a toothpick just as you would any cake for doneness. And yes, leaving it to rest uncovered should give it time to "set."
Bonny
I have never done a cake in the slow-cooker before. This looks like fun! I'm definitely planning on giving this a go 🙂
Melissa
It's a fun way to make a cake for sure.
Marie carpenter
Cool thanks
Melissa
Hi Krista, yes it is, thank you!
Krista
This looks so easy! And delicious!