Ingredients
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 2/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3 tablespoons canola oil
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
- Hot fudge, for topping
- Ice cream, for topping
- Whipped cream, for topping
- Berries, for topping
Instructions
- Spray the inside of a 6-quart slow cooker with nonstick spray.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- In a small bowl, whisk together the milk, canola oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the chocolate chips.
- Pour the batter into the greased crockpot and smooth out the top.
- Place a clean kitchen towel over the crockpot, then cover with the lid to catch moisture.
- Cook on high for 1½ hours, or until the cake is set.
- Spoon servings directly from the crockpot and top with hot fudge, ice cream, whipped cream, and berries.
Notes
- The towel under the lid helps prevent condensation from making the cake soggy.
- Best served warm straight from the crockpot.
- Feel free to switch toppings based on your preferences – caramel sauce, nuts, or sprinkles also work well.
- Store leftovers in the refrigerator and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (without toppings)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
