I followed this slow-cooker chocolate pudding cake recipe from Savory Nothings, with a few small tweaks (butter instead of oil, regular-size chocolate chips and more of them, vanilla paste in addition to vanilla, and a different size slow cooker). Here are the details:

Slow cooker size matters: I made this in a 7-quart Crock-Pot, which is larger than what many recipes recommend. Because the batter spreads out more, the cake cooks a bit faster and sets slightly more like a brownie. If you’re using a smaller slow cooker, expect a thicker, more pudding-like center and a slightly longer cook time.

Butter over oil: Some versions of this recipe call for oil, but I always reach for butter when baking. Melted butter adds richness and gives the cake a deeper flavor.

Whole milk is my go-to: I used whole milk. Lower-fat milk will still work, and I’d also be curious to try it with almond or oat milk.

Vanilla: I used a combination of vanilla extract and bourbon vanilla paste for more flavor, but you can use one or the other if that’s what you have on hand.

Timing is flexible: In my 7-quart Crock-Pot, the cake is fudgy and brownie-like, with a soft center, after about two hours. For an even gooier result, you can stop closer to one-and-a-half hours, just keep an eye on the top for doneness.

Plan for ice cream: This dessert is meant to be served warm, and I wholeheartedly believe that a scoop of vanilla ice cream isn’t just recommended, but somewhat necessary.