Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, lift the lid slowly and keep it level so you don't drip the condensed steam onto the cake. Pour the condensation off before replacing lid.)
When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
Submitted By: Dellaina
Original Source: Family Fun
This cake is wonderful! My opinion is that the cake batter could use a little more sugar, so next time I'll add 1 cup instead of 2/3. Everything else? Heaven!
Luann - LOVE THIS CAKE! The family has requested it more than once at our get-togethers. My co-workers and I have made it at work so it's ready for lunch! Thank you so much, Dellaina!!!!