Pour it onto the sugar in a large bowl, mix, then leave to cool down.
130 g light brown soft sugar
Beat the egg with the vanilla extract and add to the butter mixture when cool. Mix together the flour, baking powder and salt (or use self-raising) and fold it into the mixture until just combined.
1 large egg, ½ tsp vanilla extract, 160 g plain flour (all-purpose flour), 1 tsp baking powder, A few sprinkles of salt
Stir in most of the chopped chocolate and cherries, leaving some to scatter on top.
75 g milk chocolate, A handful of cherries
Grease and line your slow cooker pot. I used a large cake case but you can also use baking paper.
Pour the mixture into the lined pot, then scatter the rest of the chocolate and cherries on top.
Cook on high for 1-2 hours or until a skewer comes out clean.
Remove the pot from the base and leave to cool slightly.
When cool enough to handle remove the cake case from the pot and place on a cooling rack to cool completely.