The Most Chocolatey Cake in a Slow Cooker
Baking and Desserts • Italian
Description
When measuring, I used a standard glass (200 ml), filled to the very top.
Ingredients
- Baking Powder 1½ spoons
- Wheat Flour 2 glasses
- Chicken Egg 2 pieces
- Sugar 2 glasses
- Activated Baking Soda 1½ spoons
- Cocoa Powder 6 teaspoons
- Milk 1 glass
- Vanilla salt 1 tablespoon
- Vegetable Oil ½ glasses
- Water 1 glass
Step-by-Step Guide
Step 1
Prepare all the ingredients and let them sit for about 30 minutes to bring them to the same temperature.
Step 2
Sift the flour into a bowl. Add the sugar, cocoa powder, baking powder, and baking soda. Mix everything well.
Step 3
In another bowl, crack the eggs and beat them with a mixer on low speed.
Step 4
Add milk and vegetable oil to the eggs. Gently mix together. Pour the resulting mixture into the flour and cocoa.
Step 5
Gently fold everything together with a spatula until you achieve a smooth mixture. Try to do this carefully and slowly.
Step 6
At the very end, add 1 cup of boiling water (straight from the stove). Stir (the mixture will become liquid) and immediately pour it into a microwave-safe bowl that has been lightly greased with a thin layer of butter.
Step 7
I set it to the "Baking" mode. Bake for 60 minutes. I keep it on warm for another 10 minutes. After cooking, it is not advisable to open the oven or multicooker lid for 15-20 minutes.
Step 8
You can easily cut this sponge cake into three layers. Any type of frosting will work: sour cream, yogurt, whipped cream, or buttercream with cocoa — all of these pair wonderfully. Soaking the layers is not necessary. In the end, you'll have a delightful chocolate cake made in a slow cooker. I used chocolate frosting.
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