Description
Mississippi Mud Slow Cooker Cake is a rich brownie and chocolaty sauce cooked together in your slow cooker. A perfect dessert for your chocolate lovers!
Ingredients
Scale
- 1 1/2 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c sugar
- 3/4 c baking cocoa, divided
- 3/4 c half & half
- 1 tsp vanilla
- 3 Tb extra virgin olive oil
- 2/3 c dark chocolate chips
- 2/3 c chopped pecans
- 2 c very hot water
- 1 c brown sugar (preferably dark brown)
- 1/2t sp hazelnut extract
- ice cream for serving
Instructions
- In your mixing bowl, combine the flour, baking powder, salt, sugar and baking cocoa. Give these a stir to combine.
- In your measuring cup, combine the half & half, vanilla and extra virgin olive oil. Pour this into the flour mixture. Mix well.
- Add in the chocolate chips and chopped pecans. Stir to combine.
- Spread this dough in the bottom of a 6 quart slow cooker (crockpot) that has been lightly sprayed with non-stick cooking spray.
- In a bowl, combine 2 cups of very hot water with a tablespoon of instant espresso powder. (or 2 Tb instant coffee) Stir until it is dissolved.
- To this, add in the 1/4 c baking cocoa, the brown sugar and the hazelnut extract. Stir these together until the brown sugar is dissolved.
- Pour this rich goodness all over the top of the dough in your slow cooker.
- Cover it with a double layer of paper towels, and then place your lid over the top. Cook on high for 2 hours.
- Let it sit for 20 minutes and then serve with a scoop of ice cream.
Enjoy!