1 c (5oz) all-purpose flour
1 c (7oz) sugar
1/2 c (1.5oz) Dutch-processed coca
2 t baking powder
1/4 t salt
1/2 c whole milk
4 T unsalted butter, melted
1 large egg yolk
2 t vanilla extract
1/2 c (3oz) semisweet chocolate chips
1 c boiling water
1. Line slow cooker with aluminum foil collar and spray with vegetable oil spray.
2. Whisk flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder, and salt together in large bowl. In separate bowl, whisk together milk, melted butter, egg yolk, and vanilla. Add milk mixture to flour mixture, stirring until just combined. Fold in chocolate chips (batter will be stiff). Scrape butter into prepared slow cooker and spread to edges.
3. Mix remaining 1/2 c sugar with remaining 1/4 c cocoa, then sprinkle over batter. Slowly pour boiling water on top. Do not stir. Cover and cook until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 1.5 hours on high.
4. Remove foil collar and let sit for 10 minutes before serving.
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