Chocolate Mud Cake with Whipped Sour Cream

I recently celebrated a birthday and decided that I needed to make a cake.  However, I had 2 problems.  No…one of them was not turning another year older!  Problem #1 was that my oven broke the night before.  This could prove to be a bit of a challenge when trying to bake a birthday cake, not to mention trying to maintain an interesting food blog.  Problem #2 was that I was out of eggs and too lazy to bundle up my toddler son and head out in sub-zero temperatures just for a couple eggs.  But by that point, I needed chocolate!  I decided to take a look in my pantry and found a devils food cake mix, ground flax seed (which can sub as eggs in recipes) and a bag of chocolate chips.  After a quick consult with my sous chef for the day, my son, we came to the conclusion that we could make it work!  However, we still had the problem of the good-for-nothing oven to deal with, so we went back to the pantry and dug out my trusty slow cooker and decided that we would make a chocolate mud cake.  What we ended up with was a delicious, spoon-able, warm pudding like cake.  It was the perfect way to celebrate!  We topped it off with one of my favorite dessert toppings, whipped sour cream.  It’s just like your delicious homemade whipped cream, but a little creamier and a little extra zip from the sour cream.  It’s the perfect compliment to this ultra rich dessert!

Chocolate Mud Cake

  • 1 – 15 oz package devils food cake mix
  • 1 – 2 ounce package of instant chocolate pudding mix
  • 3 tbsp flax seed, ground  (could use 3 whole eggs, just eliminate the water)
  • 1 cup kahlua (or any coffee liquor)
  • 3/4 cup water
  • 2 tsp vanilla extract
  • 2 cups sour cream
  • 1 cup pecans, chopped
  • 1 – 12oz package semi sweet chocolate chips
  • 1 cup hot strong brewed coffee
  • 1/2 cup chocolate syrup (I used a dark chocolate syrup)


Place the cake mix, pudding mix, and flax seed in a large mixing bowl.  Stir together until combined.  Add kahlua, water, vanilla, and sour cream.  Stir until well combined and almost smooth.  (about 1-2 minutes.  Add pecans and chocolate chips.  Pour mixture into greased slow cooker crock.  Top with brewed coffee and drizzle chocolate syrup evenly over the top.  Turn slow cooker onto low heat, cover and let cook for 3-3.5 hours, being sure not to lift the lid of the cooker for the first 2 hours.  You will know it’s done when the edges pull away from the side of the cooker and the top appears set. (not quite like a fully baked cake, just like you can dish it with a spoon)  Keep in mind, there are no raw eggs in this recipe, so it’s safe to eat at any stage of the cooking process, or my favorite part, the mixing bowl and spoon!  Top with whipped sour cream and enjoy!

Whipped Sour Cream

  • 1 cup heavy whipping cream
  • 1 cup sour cream
  • 2 tsp vanilla extract, I use a vanilla crush extract that contains vanilla bean seeds
  • 2 tbsp sugar


In a slightly chilled mixing bowl, combine all ingredients and whip the mixture until it forms soft peaks.  (keep in mind it will be heavier than regular whipped cream)  Chill until ready to serve.  (can keep several hours in the refrigerator)