Chocolate Banana Cake in a Slow Cooker
Baking and Desserts | World cuisine
⏳ Time
1 hour 40 minutes + 2 hours
🥕 Ingredients
11
🍽️ Servings
6
Description
Chocolate Banana Cake in a Slow Cooker
Ingredients
- Wheat Flour - 1 cup
- Chicken Eggs - 2 pieces
- Cocoa Powder - 3 tablespoons
- Water - 1 cup
- Sugar - 1 cup
- Vanilla Sugar - 1 teaspoon
- Baking Soda - ½ teaspoon
- Salt - 1 teaspoon
- Chocolate - 1 bar
- Sour Cream - 10.6 oz
- Bananas - 2 pieces
Step by Step guide
Step 1
Mix 1 cup of sugar, 2 tablespoons of cocoa, salt, and hot water. Heat for 5 minutes. Let it cool.
Step 2
After the cocoa mixture has cooled, beat the two eggs with vanilla sugar. Add the cocoa mixture. Mix everything together.
Step 3
Add 1 tablespoon of cocoa and baking soda to the flour. Stir and gradually add to the cocoa and egg mixture.
Step 4
In the slow cooker, select the bake mode, set the temperature to 320°F (320 degrees Fahrenheit) and the cooking time to 1 hour 10 minutes. Pour in the batter and close the slow cooker lid.
Step 5
After baking the sponge cake, let it cool.
Step 6
While it cools, prepare the cream.
Step 7
Place the chocolate bar in a water bath.
Step 8
Blend the two bananas, mix with sour cream and two tablespoons of sugar. Whisk until the sugar dissolves.
Step 9
Cut the sponge cake into three layers. Spread the sour cream mixture on each layer. Drizzle melted chocolate over the top layer.
Step 10
Refrigerate for 2 hours.
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