In a saucepan melt your butter and place to one side.

In a mixer, or by hand place in the bowl the flour, sugar, cocoa powder, bicarbonate of soda, vanilla extract, butter, milk and beaten eggs.

Mix together, but do not over mix.  Around two minutes ensuring all is combined and that there are no pockets of ingredients is ideal.  Then place to one side.

Get your slow cooker, and place either a trivet, ring or upside down saucer in the bottom.  This stops the cake burning on the base.  The video demonstrates this well.  Fill up to the height of the trivet with boiling kettle water, and place your slow cooker to the “high” setting.

Then get a 20cm cake tin that is fully sealed.  The affiliate link below in the notes shows you one, as does the video.  You CANNOT use a springform or a loose bottomed base tin, as the water will get into the cake mix.  You need to line the tin with a cake tin liner.  I have placed these below too in the links.

Pour the cake mix into the prepared tin.

Place tin foil over the top of the cake tin ensuring it is sealed.  Place the tin on to the trivet in the slow cooker, then fill half way up the side of the cake tin with boiling kettle water again.  The video helps explain this.   Place the lid on the slow cooker and cook for approximately 3 hours.

After 3 hours check it is cooked by placing a knife in.  If the knife comes out clean with no mixture on it, it is cooked.  If it is not, place back in the slow cooker and continue to cook until ready.

Once cooked leaved in the tin for ten minutes.  Then turn out on to a wire rack and remove the cake liner.  Leave the cake to FULLY cool down.  Otherwise you will have melted frosting!

To make the frosting, you take the icing sugar, cocoa powder, butter and water and whisk until light and mousse like.  Place on the cooled cake and then declare to your choosing.

This also makes a great pudding and you can add cream, ice cream or custard with it!