Slow Cooker Chocolate Sponge Cake

Lush, beautiful, delicious, for the holiday table! Chocolate cake is a combination of airy cake layers and butter cream with chocolate. The sponge cake is baked in a slow cooker and turns out tall, fluffy, with a moist and porous structure. It doesnʼt always turn out so well in the oven.
cook time: 2h
Ivy Ramsay
Slow Cooker Chocolate Sponge Cake

Nutrition Facts (per serving)

325
Calories
18g
Fat
35g
Carbs
5g
Protein

Ingredients (8 portions)

For the cakes:

Sugar 2 cup
Wheat flour 2 cup
Water 1 cup
Milk 1 cup
Cocoa 6 tbsp
Eggs 2 pc
Vegetable oil 0.5 cup
Baking powder 1.5 tsp
Soda 1.5 tsp

For cream:

Dark chocolate 200 g
Heavy cream 500 g

Recipe instructions

Step 1

Step 1
How to make chocolate cake in a slow cooker? First of all, prepare the sponge cake. Prepare food for him. Take natural, good quality cocoa; a drink like Nesquik will not work. Refined vegetable oil, odorless.

Step 2

Step 2
How to make a sponge cake? Sift flour and cocoa into a separate bowl, add baking soda and baking powder, mix. Add sugar and stir again.

Step 3

Step 3
In another bowl, lightly whisk the eggs. Add milk and butter to them, mix well.

Step 4

Step 4
Combine the dry and liquid parts, stir with a whisk until smooth. The mass turns out to be thick, that’s how it should be, we will dilute it with boiling water.

Step 5

Step 5
Boil water, pour boiling water into a glass and immediately pour it into the dough. Stir it well with a whisk, the dough will become very liquid, this is how it should be, don’t be alarmed. Please note that all mixing is done with a regular hand whisk — this is very convenient.

Step 6

Step 6
Grease the multicooker bowl with a small amount of vegetable oil and pour the dough into it.

Step 7

Step 7
Bake the biscuit on a setting suitable for baking, for me it’s called “Baking”, it may be different on your model. Set the time to 65 minutes plus 40 extra. After baking, open the lid slightly and let the biscuit cool completely. Then remove the bowl and cake from it. This usually happens without problems.

Step 8

Step 8
While the biscuit is baking, prepare the cream. Prepare food for him. Choose the highest quality chocolate, with a high cocoa content and delicious. Cream is the fattest, natural, at least 33%.

Step 9

Step 9
How to make cream? Heat the cream well over the fire, but do not bring it to a boil. Add the chocolate broken into pieces and, working intensively with a whisk, stir the cream until the chocolate is completely dissolved. Cool the mixture and put it in the refrigerator for several hours.

Step 10

Step 10
After cold, the creamy chocolate mixture will thicken greatly. Beat it with a mixer until it becomes a thick cream.

Step 11

Step 11
Cut the sponge cake into 3 or 4 layers, depending on its height.

Step 12

Step 12
Spread each cake with a good portion of cream.

Step 13

Step 13
Also grease the top crust.

Step 14

Step 14
And the sides of the cake.

Step 15

Step 15
Place the finished cake in the refrigerator for several hours to soak. Decorate as desired. Serve to the table. Bon appetit!

Additional rubrics

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