A rich and gooey chocolate dessert made effortlessly in a slow cooker.
Combine the dry ingredients for the cake batter in a mixing bowl.
Use a whisk to evenly distribute the cocoa powder and baking powder.
Add the wet ingredients to the dry mix and stir until smooth.
Ensure the butter is slightly cooled to prevent curdling the milk.
Spread the batter evenly in the slow cooker.
Grease the slow cooker beforehand to prevent sticking.
Mix the topping ingredients in a separate bowl and sprinkle over the batter.
Distribute the topping evenly for consistent flavor.
Pour boiling water over the topping without stirring.
Pour gently to avoid disturbing the topping layer.
Cover and cook on high for 2-3 hours until the cake is set.
Check the cake's doneness by inserting a toothpick into the center.
Serve warm with vanilla ice cream.
Serve immediately for the best gooey texture.
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