Spray the inside of a 6-quart slow cooker with nonstick spray.
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt and set aside.
1 cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, ⅔ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt
In a small mixing bowl, whisk together the milk, canola oil, and vanilla.
½ cup whole milk, 3 tablespoons canola oil, 1 tablespoon vanilla extract, 1 cup chocolate chips
Add to the dry ingredients and stir just until combined. Fold in the chocolate chips.
Pour the cake batter into the greased crockpot and smooth out the top.
Place a towel over the top of the crockpot, then cover with the lid. The towel helps to keep moisture from building up on the surface of the cake.
Cook on high for 1½ hours or until set.
Spoon the servings out of the slow cooker and top with hot fudge, ice cream, whipped cream, and berries or other preferred toppings!
hot fudge, ice cream, whipped cream, berries