Crockpot S’mores Hot Fudge Cake: Indoor Campfire Dessert Step-by-step instructions

Before you start

Before starting, lightly coat the inside of a 6-quart slow cooker with nonstick spray. Measure out the crushed graham crackers and set them aside. Prepare the chocolate cake batter by whisking the cake mix, eggs, oil, and water in a large bowl until smooth.

Have the milk chocolate chunks and hot fudge pudding mix ready. In a small bowl, whisk the pudding mix with warm water until completely dissolved. Ensure the slow cooker is on a stable surface and you have a lid that fits securely.

Instructions

Layer and Mix

1. 1Prepare the Crockpot and Batter
   Lightly coat the inside of a 6-quart slow cooker with nonstick spray. Spread the crushed honey graham crackers evenly over the bottom. In a large bowl, whisk together the chocolate cake mix, eggs, vegetable oil, and water until smooth and well combined. Pour the batter over the graham crackers, spreading it gently with a spatula to cover evenly.
   Look for The batter should be smooth and free of lumps, and the graham layer evenly covers the bottom.
   Tip Use a spatula to nudge the batter into the corners so the cake layer is even.
2. 2Add Chocolate and Pudding
   Sprinkle the milk chocolate chunks evenly over the cake batter. In a small bowl, whisk the hot fudge pudding mix with the warm water until dissolved and smooth. Pour the pudding mixture over the chocolate chunks, covering the top. Do not stir.
   Look for The pudding layer should be a smooth liquid blanket over the chocolate chunks.
   Tip Whisk the pudding mix thoroughly to avoid lumps; it will thicken as it cooks.

The graham crackers form an even layer on the bottom, and the cake batter is smooth and pourable. The chocolate chunks are scattered evenly, and the pudding mixture is poured over the top, creating a liquid layer that will bubble and thicken during cooking.

Slow Cook and Melt

3. 3Slow-Cook the Cake
   Cover the slow cooker with the lid and cook on HIGH for 2.5 hours, without lifting the lid during the first 2 hours. The cake will rise and the edges will look set, while the center may still jiggle slightly. The pudding mixture will create a fudge sauce that bubbles around the edges.
   Look for The cake is done when the edges are set and the top is springy to the touch; the center may be slightly moist.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist the urge to open the lid early, as the heat escapes and affects cooking time.
4. 4Melt the Marshmallows
   After the 2.5-hour cooking time, scatter the mini marshmallows evenly over the hot cake. Replace the lid and continue cooking on HIGH for 10 minutes, until the marshmallows are puffed and gooey but not fully melted away. The marshmallows should be soft and stretchy.
   Look for The marshmallows are ready when they are puffed and lightly golden on top, with a gooey, stretchy interior.
   Tip If you prefer more toasted marshmallows, switch to broil for 1-2 minutes, watching carefully, but the slow cooker method keeps them soft.

After 2.5 hours, the cake is set around the edges, and the center is slightly jiggly with a fudgy sauce bubbling at the sides. The marshmallows have been added and are puffed and gooey, with a soft, stretchy texture when lifted.

Serve and Enjoy

5. 5Serve the Cake
   Scoop the warm cake into bowls, making sure to include the fudge sauce from the bottom. Garnish with graham cracker squares for dipping. Serve immediately while the marshmallows are gooey and the cake is warm.
   Look for The cake should be moist and fudgy with a gooey marshmallow topping and a pool of hot fudge sauce.
   Tip Use a large spoon to reach the sauce at the bottom—it's the best part.

The cake is warm, with a moist crumb and a rich chocolate sauce at the bottom. The marshmallow topping is soft and cloud-like, and the graham cracker squares are ready for dipping. The aroma is a mix of chocolate, honey, and toasted marshmallow.

Common mistakes

Avoid lifting the lid during the first 2 hours of cooking, as this releases heat and can affect the cake's texture.

Do not overmix the cake batter; mix just until combined to keep the cake tender. Ensure the pudding mix is fully dissolved to prevent lumps.

The cake may seem underdone in the center, but that's the fudge sauce—it's supposed to be gooey. If the marshmallows are added too early, they may melt away; add them only after the cake is fully cooked.

How to tell it’s done

The cake is done when the edges are set and the top springs back lightly when touched, and the center is no longer liquid but may be slightly moist. The internal temperature of the cake should reach at least 160°F (71°C) to ensure the eggs are fully cooked.

The pudding sauce will bubble around the edges, and the marshmallows should be puffed and gooey. If the center still looks raw, cook for an additional 15 minutes and check again.

• Egg dishes: 160°F (71°C) in the thickest part