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Ingredients

Scale

For the Cake:

2 cups all-purpose flour

1 cup packed light brown sugar

¼ cup unsweetened cocoa powder

4 teaspoons baking powder

½ teaspoon salt

1 cup milk (2%)

¼ cup vegetable oil

2 teaspoons vanilla extract

For the Topping:

1 cup packed brown sugar

½ cup unsweetened cocoa powder

¼ teaspoon cinnamon

½ cup chocolate chunks or chips

2 ½ cups hot water

Instructions

Prep the Slow Cooker: Spray a 6-quart slow cooker with non-stick cooking spray.

Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, cocoa powder, baking powder, and salt.

Combine Wet Ingredients: In a medium bowl, whisk together the milk, oil, and vanilla.

Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared slow cooker.

Make the Topping: In a small bowl, whisk together the brown sugar, cocoa powder, and cinnamon. Sprinkle evenly over the batter.

Add Chocolate and Water: Sprinkle the chocolate chunks evenly over the top. Pour the hot water evenly over the entire mixture.

Cook: Cover and cook on HIGH for 2-4 hours or LOW for 3-5 hours, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let Set and Serve: Let the cake set for 15 minutes before serving. Turn the slow cooker to WARM to keep the cake warm.

Prep Time: 15 minutes | Cook Time: 2-5 hours | Total Time: 2 hours 15 minutes – 5 hours 15 minutes

Calories: Varies | Servings: 8-10

  • Author: Olivia Chen