Ingredients
2 cups self-raising flour
¼ cup premium Dutch processed cocoa powder
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
¾ cup caster sugar
1 cup milk
125g unsalted butter, melted, cooled
3 eggs, lightly beaten
200g block dark cooking chocolate
Extra cocoa powder and vanilla ice-cream, to serve
TOPPING
½ cup brown sugar, firmly packed
¼ cup premium Dutch processed cocoa powder
Method
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Lightly grease a removable bowl of a 5 to 6-litre capacity slow cooker. Line base and side with baking paper.
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Sift combined flour, cocoa, soda and baking powder into a large bowl. Stir in sugar.
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Place milk, butter and eggs into a large jug. Whisk until combined. Add to flour mixture. Stir until smooth. Pour into prepared bowl. Smooth over top.
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Break chocolate into pieces, each containing three squares. Poke into cake mixture.
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To make topping, sprinkle combined sifted sugar and cocoa over cake mixture in bowl. Slowly and carefully pour over 2 cups boiling water. Cover cooker with lid.
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Cook on LOW setting for about 2 hours and 30 minutes, or until firm to touch and a skewer inserted into cake comes out clean. Stand for 5 minutes.
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Serve dusted with sifted extra cocoa and ice-cream.
TIP! Try pouring boiling water over the back of a spoon to prevent dents from forming in the top of the cake.
