In a large bowl, melt butter and chocolate in microwave or over a pan of simmering water and mix well. Whisk in the 2/3 c. sugar, 3 tbsp. cocoa, vanilla, salt, milk and egg yolk. Add flour mixture and stir until thoroughly mixed.
Pour the batter into slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until sugar is dissolved.
Pour the mixture over the batter in slow cooker. Cover and cook on high 1-2 hours depending on the size of the crock pot.
When done the cake will be very moist and floating on a layer of molten chocolate, but youíll know itís ready when nearly all of the cake is set and the edges begin to pull away from the side of the pot.
When itís done, burn off power and remove the lid. Let cook for 25 minutes and then serve in bowls topped with whipped cream or ice cream.
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