I have to apologize right off the bat for this recipe. You definitely should not make it...because it will ruin chocolate cake for you forever! IT'S THAT GOOD. Beyond good, insanely awesome, ridiculously delicious. Chocolate cake made any other way will seem plain, unexciting, tasteless, and cold. This recipe is very easy to make and the result is out of this world. You don't even have to turn on your oven--a big bonus for those of us who have had to turn on our air conditioning already this year. And you eat it while it's still hot so it's also perfect for people, like my Montana family, who need something to warm them up since their Spring weather has not started yet.
You will need:
1 cup all-purpose flour
2 tsp baking powder
2 oz (1/4c) semi-sweet chocolate chips
2/3 cup white sugar
3T Dutch-processed cocoa
1/4 tsp salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1/3 cup white sugar
1/3 cup Dutch-processed cocoa
1 1/2 cups hot water
2 paper towels
A word on the cocoa--in this recipe you really need to use the Dutch-processed. In my grocery store it's sold right alongside the unsweetened cocoa. Hershey's Special Dark is what I use and it's perfect. Dutch-processed cocoa has been treated to neutralize the acids in cocoa and is used in baked goods that call for baking powder, like this one. If you use regular unsweetened cocoa you will end up with a slightly bitter tasting cake. It's the same price as regular cocoa.
Mix together the flour and baking powder and set aside. In a medium-sized pot melt the butter and then add the chocolate chips. Stir until melted and combined and then remove from heat. (I melt the butter first because adding cold butter to chocolate can cause it to seize. That's happened to me many, many times.)
Whisk in the 2/3 cup sugar and 3T Dutch cocoa.
Now whisk in the vanilla, salt, milk, and egg yolk. Combine thoroughly.
Whisk in the flour/baking powder mix.
Pour the batter into a greased slow cooker. I used 2T of butter and rubbed it on the bottom and halfway up the sides of my Crock Pot. You can use pan spray if you like--just make sure it is greased well.
In a medium-sized bowl whisk together the brown sugar, sugar, and cocoa.
Slowly pour in the hot water (I nuked the water in the microwave for one minute) and whisk until smooth.
Pour into the slow cooker on top of the cake batter. DO NOT STIR.
Place two paper towels (do not rip apart) across the top of the slow cooker and put on the top. The towels will keep the condensation from dripping onto your cake.
Turn the slow cooker on HIGH and leave it alone for 1 hour and 15 minutes. The cake is done when it is set and pulls away slightly from the sides of the slow cooker. Turn off the cooker, take off the top, and lift out the removable bowl. Set it aside on a hot pad and leave the cake alone for 25 minutes. It will hard not to sample, but resist!
Heaven. On. Earth. You'll never see chocolate cake the same way again. The top of the cake is moist, chocolaty, and amazing, but the bottom is fudge sauce. Fudge sauce! (My pictures came out a bit unfocused. Maybe my hands were shaking in anticipation!)
There really aren't adequate words to describe how divine this cake tastes. There were no leftovers. I asked Bubba and the girls how it tasted and I got a bunch of grunts and "mmmmmmmm's." :) No need for ice cream with this cake!!
After she finished eating Goose said, "Wow. That's the most awesome cake ever."