Chocolate Cake in a Slow Cooker

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chocolate Cake in a Slow Cooker

Ingredients

Butter - 7.1 oz
Cocoa Powder - 4 spoons
Sugar - 1½ glasses
Milk - ½ glasses
Activated Baking Soda - ½ spoons
Wheat Flour - 2 glasses
Chicken Egg - 4 pieces

Step by Step guide

Step 1

Melt the margarine or butter and mix it with sugar, cocoa (you can add more than the standard amount for an even tastier cake!), and milk. Heat the mixture until it comes to a boil.

Step 2

Pour 6-8 tablespoons of the chocolate mixture into a separate cup, and set the rest aside to cool.

Step 3

When the mixture cools to room temperature, add the eggs, baking soda, chopped nuts or raisins, and sifted flour.

Step 4

Thoroughly mix the batter until there are no lumps remaining, then pour it into a baking pan lined with greased parchment paper. Bake the cake for about 40 minutes at 180°C (350°F), then remove it from the oven and take off the paper while it is still hot. Check for doneness with a match or toothpick. ***I usually cook it in a multicooker, pouring the batter into a lightly greased multicooker pan, closing the lid, and setting it to the 'bake' function for 1 hour. Afterward, I let it cool and remove it from the pan.

Step 5

Thoroughly mix the batter to ensure there are no lumps, then pour it into a baking pan lined with greased parchment paper. Bake the cake for about 20 minutes, then remove it from the oven and peel off the paper while it is still warm.