Slow Cooker Chocolate Cake
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 g Self-raising flour
- 175 g Caster sugar
- 60 g Milk chocolate chips
- 40 g Cocoa powder
- 120 g Butter (melted)
- 170 ml Whole milk
- 1 pinch Fine sea salt
- 1 tsp Vanilla extract
- 200 ml Boiling water
- 2 tablespoons Cocoa powder
- 2 tablespoons Brown sugar
Method
- Grease the slow cooker bowl very well with butter.
- Add 225 g Self-raising flour, 175 g Caster sugar, 60 g Milk chocolate chips, 40 g Cocoa powder and 1 pinch Sea salt. Mix well to combine.
- Add 120 g Butter (melted), 170 ml Whole milk and 1 tsp Vanilla extract.
- Mix well to form a batter.
- In a jug, mix 200 ml Boiling water, r2 tbsp Cocoa powder and 2 tbsp Brown sugar. Pour over the batter, but do not mix in.
- Cook on high for 1.5 to 2 hours.