Mississippi Mud Slow Cooker Cake

Instructions

1. In your mixing bowl, combine the flour, baking powder, salt, sugar and baking cocoa. Give these a stir to combine.
2. In your measuring cup, combine the half & half, vanilla and extra virgin olive oil. Pour this into the flour mixture. Mix well.
3. Add in the chocolate chips and chopped pecans. Stir to combine.
4. Spread this dough in the bottom of a 6 quart slow cooker (crockpot) that has been lightly sprayed with non-stick cooking spray.
5. In a bowl, combine 2 cups of very hot water with a tablespoon of instant espresso powder. (or 2 Tb instant coffee) Stir until it is dissolved.
6. To this, add in the ¼ c baking cocoa, the brown sugar and the hazelnut extract. Stir these together until the brown sugar is dissolved.
7. Pour this rich goodness all over the top of the dough in your slow cooker.
8. Cover it with a double layer of paper towels, and then place your lid over the top. Cook on high for 2 hours.
9. Let it sit for 20 minutes and then serve with a scoop of ice cream.
10. Enjoy!