Ingredients:
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.
Method Preparation:
In the slow cooker, whisk together the flour, sugar, cocoa powder, baking powder, salt, and chocolate chips.
Heat the butter until just melted, then add it to the milk. Add the vanilla extract also. Pour it into the slow cooker.
Mix until everything is combined, making sure that there is no more dry mixture left. Spread the batter evenly in the crock.
Plug in the slow cooker and cook on high for two to two and a half hours.
When you remove the lid, be sure not to let the condensation drip onto the cake.
Turn off the heat and let the cake sit for at least 20 minutes before serving
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