This is an amazing and easy recipe – just be sure not to overcook it! For an added treat, dust a bit of cocoa over top of the whipped cream when serving it. This cake is best served warm straight out of the crock pot. Enjoy.
Ingredients:
2 c. sugar
2 eggs
1/2 c. vegetable oil
1/2 c. milk
1/2 c. cooled brewed coffee (or water)
2 t. vanilla
2 c. flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. salt
pinch cinnamon
3/4 c. cocoa powder
1/2 c. semi-sweet chocolate chips
Cinnamon Whipped Cream:
2/3 c. whipping cream (35%)
2 T. sugar
1/2 t. vanilla
pinch cinnamon
Grease the bottom and sides of a slow cooker pot and set aside. In a large bowl, whisk together sugar, eggs, oil, milk, coffee and vanilla until well-mixed.
In a separate bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; then sift in cocoa powder. Add to the egg mixture and stir until just moistened.
Scrape into the prepared slow cooker, sprinkle with chocolate chips, cover and cook on high for about two hours (until a cake tester inserted into the centre comes out clean with only a few moist crumbs clinging to it.) Turn the cooker off, uncover it and allow it to cool for about 15 minutes. Then spoon the cake directly into serving bowls or mugs.
To make the whipped topping, beat together cream, sugar, vanilla and cinnamon until soft peaks form. Then dollop onto each cake serving. You can also dust the whipped cream with some cocoa powder.