Slow cooker hot chocolate fondant cake

• butter↗100g g

  plus extra for the slow cooker

• golden caster sugar↗100g g
• light brown soft sugar↗50g g
• eggs↗3
• self-raising flour↗250g g
• cocoa powder↗50g g
• baking powder↗1 tsp tsp
• instant espresso powder↗1⁄2 tsp tsp
• dark chocolate↗100g g

  chopped (or use dark chocolate chips)

• milk↗100-150ml ml
• crème fraîche↗

  whipped cream or vanilla ice cream, to serve

• light brown soft sugar↗200g g
• cocoa powder↗25g g
• instant espresso powder↗1⁄2 tsp tsp
• vanilla extract↗1⁄2 tsp tsp

Step-by-step instructions

1. 1

   Butter the base and sides of the bowl of a slow cooker. Beat the butter and both sugars together in a stand mixer with the whisk attachment or using an electric whisk until pale and fluffy. Add the eggs, one at a time, then fold in the flour, cocoa, baking powder, espresso, a pinch of salt and the chocolate. Add just enough milk so the batter falls off the spatula in big dollops. Spoon into the prepared slow cooker.

2. 2

   Mix the sauce ingredients together in a heatproof bowl with 300ml boiling water, then carefully pour this over the batter in the slow cooker. Cover and cook on low for 5-6 hrs or high for 3 hrs until the cake springs back when pressed, and is well-risen. Serve with crème fraîche, whipped cream or vanilla ice cream.