Ooey Gooey Chocolate Cake
Recipe courtesy of Tiffani Thiessen
Ingredients:
- 1 1/2 cups granulated sugar
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 4 large eggs, beaten
- 1/4 cup sour cream
- 1 tablespoon vanilla bean paste
- 1/2 cup semi sweet chocolate chips
- powdered sugar, for garnish
Directions:
Special Equipment: Slow Cooker
In a large bowl, whisk together dry ingredients until fully incorporated. In a separate bowl, mix together wet ingredients until combined. Then slowly add your dry ingredients into your wet ingredients until batter is smooth. Fold in chocolate chips.
In a 4 quart slow cooker, generously coat the bottom and sides with cooking spray. Pour batter into the slow cooker making sure batter is even on all sides. Cook on low, checking after 2 to 2 1/2 hours, if the edges are set and the center is shiny and still slightly gooey. It could take longer, so just keep checking. Once done, remove insert and place on cooling rack, still covered, to let it set for an additional 30 minutes. Scoop warm cake into bowls and dust with powdered sugar. Serve with vanilla ice cream.
Photography by Jen Lover
This looks like heaven served hot with ice cream!! Can I use vanilla extract instead of vanilla paste?
Yes for sure you can
Now THAT is what calls my name at 5am – just to get me motivated for a crazy day. Thank you!!!!
This look’s great! How would I make this in a bunt pan? Maybe 350°? 1 hr? J