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Slow Cooker Chocolate Cake
My mom’s slow cooker chocolate cake is a straightforward recipe that’s a great way to introduce little ones to cooking. I measured out all of the ingredients, and then had my daughter do all the mixing. Serve Slow Cooker Chicken Tacos with this cake for dessert, and there you have it: an easy, kid-friendly menu. Note: You’ll need a medium-sized, 3.5-quart, slow cooker for this recipe. If you use a large, 7-quart, slow cooker the edges tend to by black.
Ingredients
- 2 Cup self-rising flour
- 2 Cup sugar
- 5 tablespoon natural unsweetened cocoa powder
- 5 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 Cup semisweet chocolate chips
- 5 tablespoon unsalted butter
- 11⁄3 Cup milk
- 2 large eggs, beaten
- 1 teaspoon vanilla essence
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Directions
In the slow cooker, whisk together the flour, sugar, cocoa powder, baking powder, salt, and chocolate chips.
Heat the butter until just melted, then add it to the milk. Add the eggs and vanilla extract. Pour it into the slow cooker.
Mix until everything is combined, making sure that there is no more dry mixture left. Spread the batter evenly in the crock.
Plug in the slow cooker and cook on high for two to two and a half hours.
When you remove the lid, be sure not to let the condensation drip onto the cake.
Turn off the heat and let the cake sit for at least 20 minutes before serving.
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