INGREDIENTS

• 1 1/2 cups white whole-wheat flour
• 3/4 cup organic evaporated cane 
juice, divided
• 1/2 cup unsweetened cocoa 
powder, divided
• 2 tsp baking powder
• Pinch sea salt
• 1 cup whole milk
• 1/4 cup organic unsalted butter, melted and cooled
• 1 tsp pure vanilla extract
• 4 oz 85% dark chocolate, chopped

• INSTRUCTIONS

  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.