Melted butter, for greasing
Extra 100g unsalted butter, melted
1 tsp vanilla extract
1 cup caster sugar
1½ cups self-raising flour
4 Tbsp cocoa, sifted
¼ cup dark chocolate bits
1 cup dark brown sugar
2 cups boiling water
Vanilla ice-cream, to serve
Grease the bowl of a 4.5L slow cooker with melted butter.
Put milk, extra butter and egg in a large mixing bowl. Whisk until smooth. Stir in vanilla and caster sugar.
Sift flour and ½ of the cocoa into a separate large bowl. Gradually add milk mixture, stirring until smooth. Stir in chocolate bits. Spoon into prepared slow-cooker bowl.
Put brown sugar, remaining cocoa and boiling water in a medium bowl. Stir until smooth. Pour mixture evenly over the back of a large spoon, over batter. Cover and cook on high for 2½ hours, or on low for 5 hours, or until cake is firm. Stand for 10 minutes before serving. Serve with vanilla ice-cream.
No slow cooker?
You can make this chocolate self-saucing pudding using a three-litre oval, ovenproof casserole dish instead. Using the same ingredients and recipe, bake, covered, at 180°C for 30-35 minutes or until a skewer inserted into the centre comes out clean.
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