In a heat safe mixing bowl that will fit in your 4 Quart Slow Cooker's insert combine 1/3 cup all purpose flour, 2 1/2 tablespoons sugar, 2 teaspoons baking cocoa, 1/2 teaspoons baking powder and 1/8 teaspoon salt.
Add 2 1/2 tablespoons milk, 1 1/2 teaspoons vegetable oil and 1/4 teaspoon vanilla extract and stir.
If desired, fold in as many or as few chopped nuts as you like.
Put approximately 1 inch of water in your slow cooker insert and place the bowl with the cake batter in the insert.
In a separate bowl, combine 1/4 cup brown sugar and 4 teaspoons baking cocoa.
Stir in 1/2 cups hot water.
Pour mixture evenly over batter (do NOT stir).
Cover and cook on high for 1 hour and 10 minutes to 1 hour and 30 minutes, until cake passes toothpick test.
Turn off crock pot and use oven mitts to remove the bowl and place on a pot holder or cooling rack for 30 to 40 minutes.
Serve cake in bowls, spoon chocolate lava from bottom of crock pot over cake and top with ice cream.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.