1/4 cup organic unsalted butter, melted and cooled
1 tsp pure vanilla extract
4 oz 85% dark chocolate, chopped
Mist a 3-qt slow cooker with cooking spray. In a large bowl, whisk flour, ½ cup cane juice, ¼ cup cocoa powder, baking powder and salt. In a separate bowl, combine milk, butter and vanilla. Stir milk mixture into flour mixture (it will be very thick). Fold in dark chocolate. Spread batter in slow cooker.
Mix together remaining ¼ cup each cane juice and cocoa powder and sprinkle over batter. Pour 1 cup boiling water over top. Cover and cook on high for 3 to 4 hours, until cake springs back at the edge of the liner but is still soft in the middle. Scoop warm cake and sauce into bowls.
The slow cooker makes this moist chocolate brownie a cinch to prepare. For the topping, dark sweet cherries are simmered with maple sugar to yield a glossy crimson sauce. If you’re trying to avoid caffeine, omit the espresso powder.
This carrot cake is delicious served warm, right from the slow cooker. But if you’d like to save some for later, our cake can be wrapped tightly and refrigerated for 3 to 4 days or frozen for up to 1 month.
Our clean chocolate cake is dense, fudgy and so visually appealing you'll want to serve it on a platter. While the taste and texture are truly indulgent, one slice rings in at a mere 160 calories and five grams of fat.