Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • ½ cup Unsweetened Cocoa Powder (for cake)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 Large Eggs
  • ½ cup Whole Milk
  • ½ cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips (for sauce)
  • ½ cup Brown Sugar (packed) (for sauce)
  • 2 tablespoons Cocoa Powder (for sauce)
  • 1 cup Boiling Water

Instructions:

  1. Prepare the slow cooker by lining the basin with a large sheet of parchment paper, allowing excess to hang over the sides to create a sling. Lightly grease the parchment paper.
  2. In a large bowl, thoroughly whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until uniformly combined.
  3. In a medium bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together until just combined. Do not overmix; a few lumps are acceptable.
  5. In a separate bowl, combine the chocolate chips, brown sugar, and 2 tablespoons of cocoa powder for the fudge layer.
  6. Pour the cake batter evenly into the prepared slow cooker basin. Sprinkle the chocolate chip/sugar mixture evenly over the top of the raw batter.
  7. Carefully pour the 1 cup of boiling water directly over the entire surface of the mixture.
  8. Place the lid on the slow cooker. Cook on LOW for 2.5 to 3 hours, or on HIGH for 1.5 to 2 hours. Do not lift the lid during the first two hours.
  9. The cake is done when the edges look set and a toothpick inserted into the cake portion (avoiding the liquid sauce) comes out with moist crumbs attached. Turn the cooker off.
  10. Carefully lift the cake out using the parchment sling. Allow it to rest for 10 minutes before slicing and serving warm, spooning extra hot fudge sauce from the bottom of the cooker over each slice.