Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • ½ cup Unsweetened Cocoa Powder
  • 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
  • ½ cup Brown Sugar (packed)
  • 1 cup Boiling Water

Instructions:

  1. Line the bottom and sides of a 6-quart or larger slow cooker insert with a large sling/layer of parchment paper, leaving an overhang for easy lifting later. Lightly grease the paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until fully combined.
  3. In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture. Use a spatula to gently fold everything together until just combined. Do not overmix.
  5. Scrape the cake batter into the prepared slow cooker insert and spread evenly.
  6. Sprinkle the chocolate chips evenly over the top of the raw batter.
  7. In a separate, heatproof bowl, combine the brown sugar and the boiling water. Whisk until the sugar is mostly dissolved. Carefully pour this liquid over the chocolate chips and batter.
  8. Place the lid on the slow cooker. Cook on LOW for 3 to 3.5 hours or on HIGH for 2 to 2.5 hours.
  9. Check doneness: The cake is done when the edges look set and a toothpick inserted near the side (not the centre where the sauce is thickest) comes out mostly clean. The centre will remain very gooey.
  10. Allow the cake to rest for 10 minutes before using the parchment paper sling to lift it out carefully. Slice and serve immediately while warm, ideally with vanilla ice cream.