Slow Cooker Honey Chocolate Cake

Delicious honey cake that melts in your mouth. I love honey cakes. Now you can cook it in a slow cooker without any problems!
cook time: 3h 10 min
Caleb Huxley
Slow Cooker Honey Chocolate Cake

Nutrition Facts (per serving)

379
Calories
17g
Fat
46g
Carbs
6g
Protein

Ingredients (12 portions)

Dough:

Wheat flour 350 g
Chicken eggs 5 pc
Sugar 140 g
Honey 5 tbsp
Baking powder 1 tsp
Cinnamon to taste
Salt to taste
Butter 1 tbsp

Cream:

Butter 250 g
Boiled condensed milk 200 g
Condensed milk 400 g

For decoration:

Sugar 2 tbsp
Cream 200 ml
Cocoa 1 tsp

Recipe instructions

Step 1

Step 1
Add baking powder, salt, and a pinch of cinnamon to the sifted flour. Beat the eggs with sugar (you should get a fluffy mass). Add honey to the mixture. Then, while whisking, add flour little by little. Transfer the dough into a greased multicooker bowl. Select the “Baking” program. Set the timer for approximately 1 hour 30 minutes (the time is indicated approximately, because depending on the model of your multicooker, it may need a little more or less).

Step 2

Step 2
Meanwhile, beat the butter, add boiled condensed milk, beat everything together. Add condensed cocoa and beat again.

Step 3

Step 3
After cooking, the cake will need to be cooled. Cut the cooled biscuit into 5-6 cakes. We grease the cakes with our cream, we also coat the sides and the topmost cake. Place the cake in the refrigerator for 20 minutes.

Step 4

Step 4
After this time, whip the cream and sugar to a stable foam and decorate our cake with it. You can also sprinkle cocoa powder on top for beauty.

Step 5

Step 5
After the cake is ready, put it in the refrigerator for another 1 hour.

Additional rubrics

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