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1/3 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup semi-sweet chocolate chips
1 cup boiling water
1/4 cup crushed peppermint candies
Directions
In a large bowl, whisk together the flour, sugar, 1/4 cup of cocoa powder, baking powder, and salt.
Stir in the milk, melted butter, vanilla extract, and peppermint extract until smooth.
Fold in the chocolate chips.
Pour the batter into a greased slow cooker.
In a separate bowl, mix the remaining 1/4 cup of cocoa powder with the boiling water until dissolved.
Pour the cocoa mixture over the batter in the slow cooker. Do not stir.
Sprinkle the crushed peppermint candies on top.
Cover and cook on high for 2 to 2.5 hours, or until the center is just set and the edges are firm.
Turn off the slow cooker and let the cake cool for 15 minutes before serving.
Variations & Tips
For a richer flavor, try using dark chocolate chips instead of semi-sweet. You can also add a tablespoon of instant coffee granules to the boiling water for a mocha twist. If you prefer a less intense peppermint flavor, reduce the peppermint extract to 1/4 teaspoon. For a festive touch, top the cake with a sprinkle of powdered sugar or additional crushed peppermint candies just before serving.
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