This #BrunchWeek recipe for Hazelnut Pudding Cake is proudly sponsored by participating companies, who generously provided product samples for its creation. All opinions expressed herein are my own and reflect my genuine experience with these wonderful ingredients.
For those who adore effortlessly delicious cakes, be sure to explore our Cookie Butter Coffee Cake for another delightful treat.
Indulge in the Ultimate Slow Cooker Hazelnut Pudding Cake: A Decadent Delight!
Imagine the rich, fudgy embrace of a hazelnut brownie meeting the melt-in-your-mouth texture of a perfectly moist cake, all brought to life in the convenience of your slow cooker. The result is this extraordinary Hazelnut Pudding Cake – an ooey, gooey, and utterly divine symphony of chocolate and hazelnut goodness!
What a week it’s been, and there’s no better way to celebrate making it to Friday than with a slice of pure dessert euphoria! Honestly, one bite of this incredible Hazelnut Pudding Cake, and I was practically doing a happy dance. Every recipe I’ve crafted for #BrunchWeek has been special, but this one truly stands out, mostly because it’s a revelation in slow cooker baking!
Can we just take a moment to appreciate that irresistible combination? That ooey, gooey, nutty, chocolatey goodness, all made with minimal fuss in a humble slow cooker. It’s a game-changer for dessert lovers everywhere.
Why This Hazelnut Pudding Cake is an Absolute Must-Try
This isn’t just any dessert; it’s an experience. It’s a comforting, indulgent treat that manages to be both nostalgic and refreshingly innovative. Here’s why you’ll fall head over heels for this slow cooker creation:
The Slow Cooker Revelation: Effortless Perfection
Baking a cake in a slow cooker might sound unconventional, but trust me, it’s a revelation. The gentle, consistent heat of the slow cooker creates an incredibly moist and tender cake, almost like a self-saucing pudding. The bottom layer becomes beautifully silken and fudgy, while the top remains moist and crumbly. It’s a hands-off approach to dessert that frees up your oven and delivers flawless results every time. No more dry cakes or uneven baking – just pure, moist deliciousness with minimal effort.
A Symphony of Flavors: Chocolate and Hazelnut Harmony
The combination of chocolate and hazelnut is a classic for a reason. Hazelnuts bring a warm, nutty depth that perfectly complements the rich intensity of chocolate. In this pudding cake, you get both in abundance: a decadent brownie base infused with chopped hazelnuts, generous swirls of chocolate hazelnut spread, and a glorious chocolate-hazelnut magic shell topping. It’s a multi-layered flavor profile that will satisfy even the most discerning sweet tooth.
Nostalgia in Every Bite: A Trip Down Memory Lane
For me, this cake immediately transports me back to childhood. My mom, sister, and I have always shared a love for buffets – don’t judge, a good buffet is a treasure! Back when I was little, our family ritual involved trips to Old Country Buffet. While their chicken and dumplings and dangerously delicious mashed potatoes were staples, my dessert routine was sacred: a warm brownie cake piled into a bowl, generously topped with vanilla ice cream. The warm-and-cold dessert combo was my absolute favorite, despite my husband’s insistence that ice cream should be a stand-alone (we agree to disagree on that one!). One spoonful of this Hazelnut Pudding Cake, and I was instantly an 8-year-old swirling soft-serve onto my brownie again – only this time, it’s even better, and I’m in my thirties!
Unveiling the Layers of Deliciousness
This Hazelnut Pudding Cake is a masterpiece of textures and tastes, built upon simple yet effective layers:
The Fudgy Brownie Base
It all begins with a convenient brownie mix, elevated with melted butter, eggs, water, and a generous scattering of toasted, chopped hazelnuts. This mixture forms the rich, dense foundation of our pudding cake. The hazelnuts baked directly into the brownie add a wonderful crunch and deepen the nutty flavor profile right from the start.
Chocolate Hazelnut Spread Swirls
Once the brownie mixture is spread into the slow cooker, dollops of luscious chocolate hazelnut spread are added on top and gently swirled. As the cake cooks, this spread melts and infuses the brownie with an extra layer of hazelnut chocolate flavor, creating pockets of intense, gooey goodness.
The Magic Pudding Layer
This is where the “pudding” in “pudding cake” comes in! A simple mixture of sugar, cocoa powder, and boiling water is carefully poured over the brownie layer. During the slow cooking process, this liquid seeps down, caramelizing and creating a rich, self-saucing chocolate pudding layer at the bottom of the cake, while the brownie simultaneously bakes to perfection on top. The result is an incredibly moist cake with a decadent, gooey sauce pooled underneath – pure magic!
Crafting the Irresistible Hazelnut Magic Shell
While the cake itself is a showstopper, the homemade Hazelnut Magic Shell takes it to an entirely new level. Forget the store-bought versions; this homemade recipe is shockingly easy to make and infinitely more delicious.
Why Homemade is Best
This magic shell uses high-quality semi-sweet chocolate chips, coconut oil, and a secret ingredient: LorAnn Hazelnut Baking Emulsion. The emulsion delivers a powerful, authentic hazelnut flavor that artificial extracts simply can’t match. When warmed, it’s a smooth, pourable sauce that instantly hardens into a crisp, chocolatey shell upon contact with cold ice cream.
Versatility Beyond the Cake
Make extra of this glorious hazelnut magic shell, because you’ll want to drizzle it on everything! Store it in the fridge, and warm it up whenever a craving strikes. It’s divine over ice cream, brownies, pound cake, or even fresh fruit. It’s so good, it almost feels like a sin!
Serving Suggestions for Pure Bliss
This Hazelnut Pudding Cake is fantastic on its own, but its true potential shines when paired with the right accompaniments. The warm, gooey cake creates the perfect canvas for cool, creamy toppings.
The Classic Warm & Cold Combination
My go-to serving method involves a scoop (or two!) of my favorite ice cream. While I topped individual cakes with cookie dough ice cream this time, a rich coffee ice cream would also be absolutely delicious, enhancing the deep chocolate notes. And of course, a classic vanilla bean ice cream is always a winner, allowing the hazelnut and chocolate flavors of the cake to truly shine.
Beyond Ice Cream
Don’t limit yourself to just ice cream! A dollop of freshly whipped cream would add a light, airy contrast to the rich cake. For a touch of freshness and color, consider adding some fresh berries like raspberries or strawberries. A sprinkle of extra toasted hazelnuts would also add another layer of crunch and flavor. The possibilities are endless!
Hazelnut Pudding Cake: A Dream Come True for Chocolate and Nut Lovers!
Print Recipe
Hazelnut Pudding Cake
Prep Time
Cook Time
Cooling Time
Total Time
Author Megan | Strawberry Blondie Kitchen
Yields 10 servings
This slow cooker Hazelnut Pudding Cake combines a rich hazelnut brownie with a luscious pudding layer, creating an ooey, gooey, and utterly delicious chocolate and hazelnut dessert!
Ingredients
- 1 (18oz) box brownie mix, (Ghirardelli Double Chocolate recommended)
- ½ cup butter, melted
- 2 large eggs
- ¼ cup water
- ½ cup hazelnuts, toasted and roughly chopped
- 1/3 cup chocolate hazelnut spread
- ¾ cup granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 ½ cup boiling water
For the Hazelnut Magic Shell
- 1 cup semi-sweet chocolate chips, (Ghirardelli recommended)
- ¼ cup coconut oil, measured when solid
- 1 teaspoon LorAnn Hazelnut Baking Emulsion
Instructions
- Lightly spray the inside of your slow cooker with cooking spray.
- In a medium bowl, combine the brownie mix, melted butter, eggs, and water. Mix until smooth. Stir in the chopped hazelnuts. Spread this mixture evenly into the bottom of the prepared slow cooker. Dollop the chocolate hazelnut spread over the brownie layer and swirl it gently with a knife or spoon.
- In a separate medium bowl, whisk together the granulated sugar and cocoa powder. Slowly pour the boiling water over this mixture, stirring until completely dissolved and smooth. Carefully pour this chocolate-sugar mixture over the brownie layer in the slow cooker.
- Cover the slow cooker and cook on high for 2 ½ hours. After cooking, if possible, carefully remove the slow cooker insert from its base and allow it to cool, still covered, for 45 minutes. This cooling period helps the pudding layer set and intensifies the flavors.
- To serve, scoop the warm Hazelnut Pudding Cake into individual cups or bowls. Top generously with your favorite ice cream, a drizzle of the homemade Hazelnut Magic Shell (recipe below), and additional chopped hazelnuts, if desired.
Instructions for Hazelnut Magic Shell
- In a microwave-safe bowl, combine the semi-sweet chocolate chips, solid coconut oil, and LorAnn Hazelnut Baking Emulsion. Microwave in 30-second intervals, stirring thoroughly after each interval, until the mixture is completely melted and smooth.
- Store any extra Hazelnut Magic Shell in an airtight container in the refrigerator. When ready to use, simply re-warm gently in the microwave or a double boiler until pourable. Drizzle generously over ice cream, brownies, pound cake, or any dessert craving a chocolate-hazelnut crunch.
- *Chef’s Tip: If your chocolate happens to seize (become stiff or grainy), which can sometimes happen with melting chocolate, gradually add a tiny bit more coconut oil (or another neutral oil) and continue to melt and stir until it liquefies and becomes smooth again.
Notes
Recipe slightly adapted from Better Homes & Gardens Hazelnut Pudding Cake.
Courses Dessert
Nutrition Facts
Serving Size 10 servings
Amount Per Serving | ||
|---|---|---|
Calories 450 | ||
% Daily Value | ||
Total Fat 23 g | 35% | |
Saturated Fat 10 g | 50% | |
Cholesterol 65 mg | 22% | |
Sodium 239 mg | 10% | |
Total Carbohydrates 59 g | 20% | |
Dietary Fiber 3 g | 12% | |
Sugars 46 g | ||
Protein 4 g | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tips for Slow Cooker Baking Perfection
Once you try baking this Hazelnut Pudding Cake in your slow cooker, you might never go back to traditional oven baking for certain desserts. It’s truly a method that delivers unparalleled moisture and ease. Here are a few tips to ensure your slow cooker brownie cakes, and indeed any slow cooker baked goods, turn out perfectly every time:
- **Grease Generously:** Always make sure to thoroughly grease the inside of your slow cooker pot, even if it has a non-stick coating. This prevents sticking and ensures easy removal of your cake. You can also line it with parchment paper for extra assurance.
- **The “Don’t Peek” Rule:** Resist the urge to lift the lid during the cooking process. Each time you peek, you release precious heat and moisture, which can significantly extend the cooking time and affect the cake’s texture.
- **Test for Doneness:** While the cake will be very moist, you can test for doneness by inserting a wooden skewer or toothpick into the center. It should come out with moist crumbs attached, but not wet batter. Remember, the bottom will be a gooey pudding, so focus your test on the cake portion.
- **Allow for Cooling:** The 45-minute cooling period, ideally with the insert removed from the base and still covered, is crucial. This allows the pudding layer to fully set and the flavors to meld beautifully, ensuring that delightful “pudding” consistency.
From here on out, I’m convinced that slow cooker brownie cakes are the way to go. 2 ½ hours on high, and that baby was pure perfection! What kind of delicious hybrid dessert should we create next in the slow cooker?
And seriously, that hazelnut magic shell? You absolutely *have* to make it. It’s glorious, and I promise you’ll never reach for the store-bought stuff again once you’ve experienced the rich, nutty perfection of homemade.
Explore More BrunchWeek Delights from Our Community!
#BrunchWeek is a fantastic opportunity to discover new recipes and culinary inspiration from talented food bloggers. If you loved this Hazelnut Pudding Cake, you’re in for a treat! Take a moment to explore the diverse and delicious creations from my fellow #BrunchWeek Bloggers:
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- Voodoo Bloody Mary from Girl Carnivore
BrunchWeek Appetizers:
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BrunchWeek Main Dishes:
- Salmon Quiche from My Catholic Kitchen
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BrunchWeek Fruits, Vegetables and Sides:
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BrunchWeek Desserts:
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Disclaimer: This #BrunchWeek recipe and giveaway are made possible by our wonderful sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic, and Eggland’s Best. These companies generously provided products for the creation of #BrunchWeek recipes and prizes for the giveaway. All opinions shared are solely my own. The #BrunchWeek giveaway is open to U.S. residents, aged 18 and up. All entries will be checked and verified, and by entering, participants grant the right to use their name and likeness. The odds of winning depend on the number of eligible entries received. Seven (7) winners will be selected, and prize packages will be shipped directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of prize packages. Bloggers hosting this giveaway and their immediate household family members are not eligible to enter or win. No purchase is necessary. This promotion is void where prohibited by law and is in no way sponsored, endorsed, or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social media platform mentioned in the #BrunchWeek posts or entries.