Directions

*Mix together the flour and baking powder and set aside. *In a medium-sized pot melt the butter and then add the chocolate chips. Stir until melted and combined and then remove from heat. (I melt the butter first because adding cold butter to chocolate can cause it to seize. That’s happened to me many, many times.) *Whisk in the 2/3 cup sugar and 3T Dutch cocoa. *Now whisk in the vanilla, salt, milk, and egg yolk. Combine thoroughly. *Whisk in the flour/baking powder mix. *Pour the batter into a greased slow cooker. I used 2T of butter and rubbed it on the bottom and halfway up the sides of my Crock Pot. You can use pan spray if you like—just make sure it is greased well. *In a medium-sized bowl whisk together the brown sugar, sugar, and cocoa. Slowly pour in the hot water (I nuked the water in the microwave for one minute) and whisk until smooth. *Pour into the slow cooker on top of the cake batter. DO NOT STIR. *Place two paper towels (do not rip apart) across the top of the slow cooker and put on the top. The towels will keep the condensation from dripping onto your cake. *Turn the slow cooker on HIGH and leave it alone for 1 hour and 15 minutes. *The cake is done when it is set and pulls away slightly from the sides of the slow cooker. *Turn off the cooker, take off the top, and lift out the removable bowl. *Set it aside on a hot pad and leave the cake alone for 25 minutes. It will hard not to sample, but resist!