Grease the slow cooker bowl very well with butter.
Add 225 g Self-raising flour, 175 g Caster sugar, 60 g Milk chocolate chips, 40 g Cocoa powder and 1 pinch Sea salt. Mix well to combine.
Add 120 g Butter (melted), 170 ml Whole milk and 1 teaspoon Vanilla extract.
Mix well to form a batter.
In a jug, mix 200 ml Boiling water, r2 tablespoon Cocoa powder and 2 tablespoon Brown sugar. Pour over the batter, but do not mix in.
Cook on high for 1.5 to 2 hours.
Notes
The number one tip for this recipe is when you pour the sauce mix on top of the cake batter, DO NOT STIR! This needs to sit on top to create the sauce.
This slow cooker chocolate cake can't be sliced like a normal chocolate cake can, so it won't be winning any presentation awards. You will need a big spoon to scoop it all out into a bowl.
You can mix all the ingredients in a bowl first and then pour it into the slow cooker, or you can just mix it in the slow cooker to save on washing up.
You can leave this cake in the slow cooker on the "warm" setting for about an hour and a half and still have a gooey and fudgy cake.
Sieve the flour and cocoa powder before mixing to make a really light and smooth cake.