In the heart of the Midwest, where the winters are long and the nights are chilly, there's nothing quite like a warm, gooey dessert to bring comfort to the soul. This slow cooker peppermint chocolate lava cake is a modern twist on a classic favorite, perfect for those who cherish the nostalgia of holiday flavors. Inspired by the peppermint candies my grandmother used to keep in a crystal dish on her coffee table, this dessert combines the rich, decadent taste of chocolate with the refreshing zing of peppermint. It's a delightful treat that brings back memories of family gatherings and the joy of sharing sweet moments together.

This peppermint chocolate lava cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a touch of elegance, you might sprinkle some crushed peppermint candies on top or serve it with a warm cup of peppermint tea. It's a versatile dessert that can stand alone or complement a festive holiday meal.

Servings: 8

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
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

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.

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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