A rich, indulgent dessert that couldn’t be easier to make! This homemade cake recipe utilizes pantry staples that you probably already have in your kitchen right now. The best part? The slow cooker pretty much does all of the work for you!
Optional garnish: hot fudge, ice cream, dust with powdered sugar, whipped cream
Instructions
Spray the inside of your 6 quart slow cooker with non-stick spray.
In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Set aside.
In a separate bowl, whisk together the milk, canola oil and vanilla. Add this wet mixture to the dry ingredients (flour mixture). Stir just until mixed. Fold in the chocolate chips.
Pour the cake batter into the crock pot and smooth out the top.
Place a towel over the crockpot (held in place by the crock pot lid). This helps to keep moisture from building up on the surface of the cake.
Cook at high power for 1.5 hours or until set.
Spoon the servings out of the slow cooker and top with things like, hot fudge, ice cream, dust with powdered sugar, whipped cream and berries!
Notes
If you want to be able to neatly remove the cake from the slow cooker, you will need to line it with parchment paper.
Make sure that you remove the slow cooker insert from the heated portion of the cooker once the cake is done cooking or it will continue you too even after you have turned off the heat or the edges of the cake will likely burn.