Welcome to Slow Cooker Sunday! Plug in and chill out on what’s supposed to be the laziest day of the week.
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 Beatrix do all the mixing. Serve last week’s Slow Cooker Sunday Pasilla Pulled Chicken with this cake for dessert, and there you have it: an easy, kid-friendly menu.
Slow Cooker Chocolate-Chip Chocolate Cake
Makes 8 servings
2 cups flour
2 cups sugar
5 tablespoons natural unsweetened cocoa powder
5 teaspoons baking powder
1 teaspoon kosher salt
1 cup semisweet chocolate chips
5 tablespoons unsalted butter
1 1/3 cups milk
1 teaspoon vanilla extract
Note: You need a medium-sized slow cooker (3.5 quart) for this. If you use a large (7 quart), the edges of the cake tend to burn. People say to line the slow cooker with greased foil to prevent this—I haven’t tested that technique.
Step 1: In the slow cooker, whisk together the flour, sugar, cocoa powder, baking powder, salt, and chocolate chips.
Step 2: Heat the butter until just melted, then add it to the milk. Add the vanilla extract also. Pour it into the slow cooker.
Step 3: Mix until everything is combined, making sure that there is no more dry mixture left. Spread the batter evenly in the crock.
Step 4: Plug in the slow cooker and cook on high for two to two and a half hours.
Step 5: When you remove the lid, be sure not to let the condensation drip onto the cake.
Step 6: Turn off the heat and let the cake sit for at least 20 minutes before serving. Enjoy!
Photos and styling by Chris Rochelle