Oven Temp: High
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 6 Tablespoons butter
- 2 oz semisweet chocolate (or 1/3 cup chocolate chips)
- 1 cup sugar (2/3 cup and 1/3 cup, added separately)
- 3 Tablespoons plus 1/3 cup Hershey's cocoa powder
- 1 Tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup milk
- 1 egg yolk
- 1/3 cup brown sugar
- 1 1/2 cups hot water
- Whipped cream or ice cream
Coat the inside of a 2 1/2 to 5 quart slow cooker with cooking spray. (The cake's cooking time and final appearance will vary depending on the size of the crockpot.) Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk and egg yolk. Add the flour mixture and stir until mixed.
Pour the batter into the crock and spread evenly. In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker. Cover and cook on high 1-2 hours depending on the size of the crockpot.
Even when done, the cake will be moist and floating on a layer of molten chocolate. The cake is done when nearly all the cake is set and the edges begin to pull away from the sides. (Try not to let the condensed steam from the lid drip onto the cake.)
Take off the lid and let cool for 25 minutes. Serve with whipped cream or ice cream.