October 10, 2012

Slow Cooker Chocolate Cake


Wow! This is so cool is so many ways. Cake in a slow cooker. Delicious cake in a slow cooker. Moist, chocolatey, rich cake in a slow cooker. Simple and amazingly easy.

I don't know if I can get over how flabbergasted I am that this turned out so gorgeously well. So warm and dark and moist - absolutely the best cake I've ever made. One of the best parts is that it's a cake without frosting (because I generally despise frosting). OK, I'm going to just hand you the recipe now, both so that you can make it yourself and so I can grab another piece. Enjoy!

Slow Cooker Chocolate Cake

Yield: 8 servings
  • 1 cup white sugar
  • 3/4 cups and 2 tablespoons all-purpose flour
  • 1/4 cup and 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 1/2 cup boiling water
Cooking Directions
  1. Spray crock of a 2 quart slow cooker with cooking spray.
  2. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil, and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
  3. Pour the cake batter into the prepared slow cooker.
  4. Set slow cooker to low. Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 4 hours. DO NOT remove lid at any time, otherwise you'll lose moisture. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

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