A delightful and easy-to-make chocolate dessert that cooks in your slow cooker, perfect for any occasion.
Prepare the slow cooker by greasing the inside with cooking spray.
Ensure the entire surface is coated to prevent sticking.
In a medium bowl, combine the flour and baking powder.
Sift the dry ingredients for a smoother batter.
Melt the butter and chocolate chips together in a large bowl using a microwave or double boiler.
Stir frequently to avoid burning the chocolate.
Stir in the sugar, vanilla extract, salt, milk, and egg yolk until well combined.
Ensure the mixture is smooth and free of lumps.
Add the dry ingredients to the wet mixture and stir until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared slow cooker and spread it evenly.
Tap the slow cooker gently to remove air bubbles.
In a separate bowl, mix the brown sugar and cocoa powder, then whisk in the hot water until dissolved.
Ensure the sugar is fully dissolved for a smooth topping.
Pour the topping mixture over the batter in the slow cooker.
Pour gently to avoid disturbing the batter.
Cover and cook on high for 1.5 to 2 hours, checking for doneness after 1.5 hours.
The cake is done when the edges are set and the center is still slightly gooey.
Turn off the slow cooker and let the cake cool for 20 minutes before serving.
Cooling allows the molten center to thicken slightly.
Serve warm with a scoop of vanilla ice cream or whipped cream.
Garnish with fresh berries for an added touch.
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