Hot Fudge Sundae Cake

I tore this recipe for a Hot Fudge Sundae Cake out of Everyday with Rachael Ray last September. It intrigued me to use my crockpot for this dish, and really, who DOESN'T love oodles of hot gooey chocolate?

Well, this dessert failed to impress. I made it for our dinner last night with Brooke and Joe, and it was such a disappointment. For starters, and I can't believe such a thought would enter MY mind, but it was WAY too chocolate-y. And for ME to say that? Wow. But yeah. It was too much.

Second, just take a look at the pictures. This is the shot featured in the magazine:



A nice, solid, discernable cake, right? Surrounded by sauce? Terrific. But here is what I made:



Nothing solid. It was just a lump of goo. I followed the recipe to the letter. Any suggestions on what I could have done wrong or how to correct this in the future?

Sorry, Brooke and Joe - next time, I'll have something a little more edible. You guys are troopers for managing to choke down as much as you did. :)

Ingredients:

• Cooking spray
• 1 cup flour
• 1/2 cup plus 1/3 cup granulated sugar
• 1/4 cup plus 5 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons mild olive oil
• 1 1/2 teaspoons pure vanilla extract
• 2/3 cup packed light brown sugar
• 1/2 teaspoon espresso powder
• 1 1/2 cups boiling water
• 1 cup heavy cream, chilled

1. Spray the slow cooker with cooking spray. In a bowl, mix the flour, 1/2 cup granulated sugar,
2 tablespoons cocoa, the baking powder and salt. Stir in the milk, olive oil and vanilla. Scrape the batter into the slow cooker and smooth the top. In a small bowl, combine the brown sugar, 1/4 cup cocoa powder and the espresso powder. Whisk in the boiling water. Pour the mixture over the batter.

2. Cover and cook on high until a toothpick inserted into the center comes out clean, about 1 hour. Turn off the slow cooker, remove the lid and let the cake cool, 30 minutes.

3. Meanwhile, in a small bowl, whisk together the remaining 1/3 cup granulated sugar and 3 tablespoons cocoa. Whisk in the heavy cream. Cover and refrigerate for 30 minutes. Using a handheld electric mixer, beat the mixture until soft peaks form.

4. Scoop the warm cake and its sauce into bowls. Dollop the cocoa whipped cream on top.