Slow cooker chocolate cake

A classic chocolate cake 'baked' without the use of a tin or the oven. Amazing!

Ingredients

Melted butter, to grease, plus extra 60g, melted

1 cup self-raising flour

1/3 cup cocoa powder

¾ cup caster sugar

125ml milk

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.

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.