Melted butter, to grease, plus extra 60g, melted
1 cup self-raising flour
1/3 cup cocoa powder
¾ cup caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
Double cream, to serve
Fresh berries, to serve
Chocolate topping, to serve
Grease the bowl of a 5L slow cooker appliance, and line with a large sheet of baking paper to cover the base and 3cm up the sides.
Sift flour and cocoa into a large bowl, then stir in sugar. Make a well in the centre and pour in milk, eggs, vanilla and extra melted butter. Use a whisk to beat until a smooth batter forms. Pour into prepared bowl.
Place bowl in appliance. Cover with lid and cook on HIGH setting for 2 hours.
Remove bowl from appliance, remove lid. Remove cake from the bowl. Set aside to cool for 30 minutes.
Serve cake with double cream, fresh berries and chocolate topping.