Choc-Caramel Self Saucing Cake

Submitted by Simon Christie

Choc-Caramel Self Saucing Cake

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Serving: 4
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes


  • CAKE
  • 1 and a 1/2 cups self raising flour
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 1/4 cup milk
  • 100 grams softened butter
  • 3 tablespoons cocoa
  • 1 tablespoon vanilla essence
  • 1 teaspoon salt
  • 2 cups boiling water
  • 3/4 cup brown sugar
  • 3/4 cup sweetened condensed milk
  • Combined sweetened condensed milk for entire recipe is one full tin 🙂


  • CAKE
  • Mix all cake ingredients together well with wooden spoon removing all lumps.
  • Pour/scrape into a standard casserole dish.
  • In a separate bowl combine sauce ingredients until all dissolved.
  • *** *** ***
  • Gently pour sauce over cake mix in your casserole dish.
  • Cover casserole dish with aluminum foil pressing around edges to seal. (You can use your casserole lid if cooker height permits)
  • Place dish directly into slow cooker insert and put lid on.
  • Turn slow cooker on HIGH for two hours or until ready.
  • You can check your dessert by peeling back foil and inserting a wooden skewer. If it comes out clean your cake is ready.
  • *Note
  • Check your slow cooker manual regarding dry cooking.
  • If you have a ceramic insert you can cover the base with water.
  • Serve alone or with ice cream.

5 thoughts on “Choc-Caramel Self Saucing Cake”

  1. This was delicious! Super sweet so a small portion would be fine. I just put it straight into the slow cooker after greasing it. 5.5.litre SC.

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