Chocolate cake in a slow cooker

The content of the article:

Cake is a sweet that is suitable for a festive or daily tea party. Children and adults love this delicacy. And if you add cocoa or chocolate to the dough, you get an extremely tasty dessert. It improves mood and has a beneficial effect on blood vessels. There are many recipes for chocolate cakes. Most often, biscuit options are taken as the base. You can also bake shortcakes in different ways. For example, instead of conventional baking in the oven, use a kitchen assistant - a multicooker.

How to make chocolate cake in a slow cooker

Chocolate cake in a slow cooker is made from cake or sponge dough. Baking cake layers in this machine is even easier. The main advantage of this method is that the biscuit will not dry out and will be soft and porous. But this requires meeting a number of criteria.

The biscuit dough is carefully poured into the multicooker bowl. Otherwise it will settle.
The bottom of the bowl must be oiled in advance and sprinkled with flour or semolina so that the cake does not stick.
Do not open the lid of the device during the process - the dough will not rise.
To make a shortbread, use the “Baking” program. The time is set individually for a specific model. If the cake is not baked, you need to add 15-20 minutes on the timer.
After finishing cooking, do not open the multicooker immediately. Let the shortbread sit for a little while.
If you can’t pull out the shortbread, you need to turn the container over and place it on a plate. And put a wet towel on the bowl itself. After 5 minutes, the cake blank will “fall away” from the bottom.

It is better to cut the biscuit when it has completely cooled down so that the dough does not crumble.

Traditional chocolate cake in a slow cooker

This recipe, although called traditional, still has differences from the basic sponge cake. To make it, there is no need to beat chicken yolks and whites separately. And the composition includes milk. This particular component gives the shortbread a gentle smell and softness.

Ingredients:

3 testicles;
0.2 liters of chilled milk;
50 ml sunflower oil (certainly without aroma);
100 g cocoa;
1 cup of sugar;
1 tbsp. baking powder;
0.3 kg flour;
Vanillin according to preference.

Manufacturing method:

Drive the eggs into a deep cup. Beat with a mixer until foamy.
Add sweet sand evenly without stopping whisking.
Work with the mixer for about 25 minutes. The grains of sugar should dissolve completely, and the mass should turn white and thicken.
Add cool milk and butter. Mix well with a dry spoon and continue vigorously whisking the mixture for several minutes.
Pour cocoa, baking powder and flour into the dough. It is better to sift all bulk ingredients through a strainer in advance.
Gently mix all the products. You can use a mixer, but it is better to create this carefully with a spoon.
Oil the multicooker bowl and sprinkle with flour.
Pour in the dough.
Place the container with the dough into the multicooker, selecting the “Baking” mode. The average production time is 1 hour 20 minutes.
Check the readiness of the crust in the slow cooker with a toothpick.
Cool the biscuit, cut, coat with cream and decorate.

Traditional chocolate cake is ready! All that remains is to place it in the refrigerator for a couple of hours so that the shortcakes are soaked.

Chocolate cake with kefir in a slow cooker

The usual version of a tender chocolate cake in a slow cooker. It contains a drink. Before cooking, you need to heat the fermented milk product. If you don’t have baking soda on hand, you can use baking powder. But it will be useful 2 times more. Sour cream is perfect for a cupcake crust. For the most extravagant taste, you can add coconut flakes to the cream. Before serving, the chocolate kefir cake should soak for 6-8 hours in the refrigerator.

Ingredients:

0.3 l kefir;
2 eggs (take out in advance to warm up);
0.4 kg flour;
75 g of insoluble cocoa powder;
1 tsp soda;
180 g sugar;
2 tbsp. sunflower oils (unfragranced);
vanillin (optional).

Manufacturing method:

In a deep bowl, beat the eggs with sugar with a mixer at low speed.
Pour oil and warm drink into the egg mixture. Mix all products until smooth.
In a separate deep container, mix the bulk ingredients - cocoa, vanillin, soda and flour. Be sure to sift the products a couple of times.
Combine all products and beat with a mixer until smooth. It is important that there are no lumps left in the dough.
Grease the multicooker bowl with a piece of butter and sprinkle with flour.
Pour the prepared dough into the container. Level the top with a silicone spatula.
Bake the chocolate cake preparation for 100 minutes in the “baking” mode.
Allow the finished shortcake to cool, then cut and layer with sour cream (or other) cream.
Decorate the chocolate cake with nut crumbs and refrigerate for 8 hours.

Chocolate banana cake in a slow cooker

The highlight of this recipe is the combination of chocolate and banana in the dough. The products provide a fascinating taste and an unusually catchy smell. You can create a cake from a sponge cake by cutting it into short layers and layering it with cream. Or a cake, simply covering it with chocolate glaze. In any case, the product must be kept in the refrigerator for at least 8 hours before serving.

Ingredients:

2 testicles;
400 g flour;
3 tbsp. sunflower oils;
50 ml milk;
3 bananas (ripe);
400 g sugar;
half tsp salt;
100 ml warm water;
quarter tsp citric acid;
2 tsp soda;
2 tbsp. cocoa;
vanillin.

Manufacturing method:

Sift the bulk ingredients – flour, cocoa – into a deep container. Add lemon and soda, sugar, vanillin and salt. Mix everything thoroughly.
In another deep bowl, beat the eggs with warm water, butter and milk.
Make a puree from bananas and add it to the egg mixture. Beat everything thoroughly.
Now carefully pour the watery ingredients in a narrow stream into the bowl with the bulk ingredients, carefully stirring with a whisk as you go.
Grease the multicooker container with oil and dust it with flour. Pour the prepared dough into it.
Place the bowl in the device and cook on the “Baking” mode. Chocolate banana cake in a slow cooker takes a maximum of 85 minutes to prepare.
Before removing the cake, it is recommended to let it cool for a quarter of an hour in the slow cooker.
Cover the finished product with chocolate glaze or cut it into shortcakes and “assemble” the cake with any cream.

Cream for a cake in a slow cooker

You can actually layer a chocolate cake with any kind of cream.
But the taste and smell of cocoa will be more successfully emphasized by sour cream for a cake in a slow cooker. In addition, it soaks the shortcakes extremely well and makes the delicacy tender. You can create the most ordinary cream from whipped sour cream with sweet powder, or you can prepare its “custard” variation. Ingredients:

1 testicle;
0.3 kg of fat sour cream;
2 tbsp. flour;
a pack of butter;
120 g sugar.

Manufacturing method:

In an iron bowl, combine the egg, sugar, flour and sour cream. Beat everything until the lumps disappear.
Place the container in the multicooker, stirring constantly, and cook until thick.
Remove the container and let it cool slightly.
At this time, beat the softened butter with a mixer. Once the product acquires a light color, you can add custard mixture.
Beat all products for another 5-10 minutes.
Apply to shortbread while warm.

You can also use an ordinary variation of chocolate cream, which will perfectly fit into the harmony of the taste of sweetness.

Ingredients:

400 g condensed milk;
dark chocolate bar;
180 g butter.

Manufacturing method:

Beat condensed milk with melted butter.
Melt the chocolate. Cool slightly.
Add dark chocolate to butter mixture and beat well.
Place the warm cake cream in the refrigerator for 10 minutes. Then coat the shortcakes.

To decorate a chocolate cake, glaze made from chocolate or cocoa is usually used on top. You can decorate the delicacy with nuts, chocolate chips, fruits or berries.

Multicooker - supplier of delicious chocolate cakes

Very few people give up chocolate cake, because both adults and children adore chocolate.

Therefore, it is extremely rare for people to give up chocolate cake, even if there is not a single gram of chocolate in it. But you can cook cakes not only in the oven or in a frying pan, but also in a slow cooker. This sweet little friend of any modern housewife. How often do you bake cakes for your own family? Usually a working mother bakes only once a week on weekends, and on other days she buys something “for tea” in a nearby store.

But if you have a multi-cooker in your house, then you shouldn’t waste exorbitant amounts of money on buying cookies or store-bought torts, because preparing delicious baked goods with this unit is extremely quick and easy. If you don’t decorate the cake with roses and other wonderful delicacies, but limit yourself to ordinary sour cream, then making a chocolate cake in a slow cooker will take no more than 1.5 hours. And this doesn’t mean that you have to hang around in the kitchen all the time; the device cooks everything itself. The time spent on making the dough and cream is so nonsensical that it takes a maximum of 20 minutes. This means that for 1 hour and 10 minutes you can play with the children, inspect homework for schoolchildren, or relax in front of the TV.

It’s worth looking at recipes for cakes that can be created in a magic saucepan using chocolate or its substitute.

Recipes for some chocolate cakes

As mentioned above, any recipe takes no more than 20 minutes of useful time, the rest is waiting for something delicious. If, in addition to the multicooker, you find a mixer in the house, then the time will also decrease. Any of the proposed recipes can be baked not only on a day off, but even when you come home from work.

Chocolate cake in a slow cooker for beginners.

To make this culinary masterpiece you will need:

Flour of the highest quality – 250 gr.;
Soda – 1.5 teaspoons;
Small salt - 1 teaspoon;
Cocoa – 2 tbsp. spoons;
Granulated sugar – 300 gr.;
Vanilla sugar – 2 teaspoons;
Testicles – 2 pcs.;
Butter 60 gr.;
Milk – 280 ml;
Vinegar – 1 tbsp. spoon;
Vegetable oil – 60 gr.

Now we’ll start making the dough and note the time it takes to make it. Sift all bulk products into a bowl and mix with a spoon or whisk. Now we add all the watery ingredients - we will also classify butter as a liquid. That's all, take out the mixer and beat until the mass is homogeneous. This will take no more than 7 minutes, even with a low mixer power.

Line the multicooker bowl crosswise with parchment. The edges of the parchment should just barely reach the top of the bowl. Pour the dough into this system and set the baking mode for 60 minutes. The data is shown for a multicooker with a power of 900 W, if yours is low, then add 5 minutes. While the cake is baking, make some cream. This cake looks great with protein cream, for which beat 4 egg whites with 0.5 cups of sugar. If this is a daily cake, then you don’t need to add decorations, and you can beat it in a steam bath for just 5 minutes. Sour cream will also work.

Let's see how much time it took us - only 15-20 minutes for the whole production, even the cream has already arrived. After the miracle cooker calls, remove the cake from the bowl by the ends of the parchment, cool and wrap in cling film - leave for 2 hours. After this, cut the cake into 2 cakes and coat the cakes and sides with cream.

What did we spend most of our time on? That's right - to wait. During this period of time, you can process a lot of things; your presence in the kitchen is not required.

Another ordinary cake that has a rich chocolate taste and is also extremely quick to prepare.

For the biscuit you will need:

Chicken eggs – 3 pcs.;
Milk – 1 tbsp.;
Granulated sugar – 1 tbsp.;
Cocoa – 3 tbsp. spoons;
Coffee – 2 teaspoons;
Flour – 1.5 cups;
Vegetable oil – 1/3 cup;
Baking powder – 1 teaspoon;
Soda - 0.5 teaspoon.

Let's collect all the bulk ingredients - sift flour, soda, cocoa, coffee, baking powder into one bowl. Mix the bulk {filling} and begin to beat the eggs with sugar, add vegetable oil and milk and mix well. Then pour the dry ingredients evenly into the watery mass and beat with a mixer at medium speed.

Then we repeat everything as in the previous recipe, line it with paper and pour out the dough. Place in baking mode for 50 minutes.

You can check readiness with a long Chinese food stick. True, I cut this stick into two equal parts along the entire length, it turns out that it is better to inspect with a narrow stick and the mark from its penetration into the cake remains not very wide.

After making the cake, let it cool down. To do this, take it out by the ends of the parchment and place it on a grid for steaming.

You can also make chocolate cream for this cake.

To do this you need cocoa - 3 tablespoons, butter - 1 pack and condensed milk - 1 can.

We carefully beat everything, after dividing the cooled shortcake into 3 equal parts and coating it with cream, we assemble it completely.

On special days, you can decorate it with snow-white or dark chocolate icing, or you can create a Yin-Yang sketch and combine both types of icing on the top of the cake.

It seems that no chocolate cake can refuse frosting; the taste becomes even brighter. Another point about tests with creams. Almost all creams are suitable for chocolate sponge cake; any new cream will give it a new taste. You can choose one of your favorite recipes and create a new cream every time. People at home will think that this is a completely new cake. It can be coated and decorated not only with well-known types of creams, but also with your favorite jam. And the berries are great to arrange on top of the cake.

Another frisky chocolate cake that will also decorate your table.

To make it we take:

Flour – 2 cups;
Sugar – 2 cups;
Milk – 1 glass;
Boiled water – 1 glass;
Vegetable oil - 0.5 cups;
Chicken egg – 2 pcs.;
Soda – 2.5 teaspoons;
Cocoa – 5 tbsp. spoons

Well, here we go again – dry to dry. Sift all the dry products, not counting the sugar (there is no need to sift the sugar - pour it as is) into a bowl and mix. Then beat the eggs, add vegetable oil to them and beat them too. This is where the fun begins - pour a quarter glass of milk into the egg mixture, then add a quarter of the dry mixture and knead. Later, again a quarter glass of milk and again a quarter of the consistency - repeat until both are gone. Then we put the kettle on and we don’t just need a glass of boiled water, but freshly boiled water.

In this recipe for making chocolate cake we will use raisins.

But if you don’t really like this product, then replace it with dried apricots or prunes in the same quantity. Only this and that will have to be finely chopped, making pieces the size of a raisin.

What you will need:

Butter – 150 gr.;
Flour – 150 gr.;
Sugar – 130 gr.;
Raisins – 100 gr.;
Cocoa – 3 tbsp. spoons;
Milk – 3 tbsp. spoons;
Testicles – 3 pcs.;
Soda – 1 teaspoon.

First, beat the butter and sugar. You need to remove the butter from the refrigerator in advance so that it softens a little. Then add milk to the mixture and beat it too. Next, add one egg at a time, without stopping the mixer. If you have a stand mixer on a stand, it will take less time to prepare the dough. Now sift cocoa, soda and flour into the dough and beat again.

The last parts of our cake will be the raisins, which should be rolled in flour.

Mix everything, coat the multicooker bowl with oil and pour out the dough. Set the baking mode for 45 minutes and wait. After the cake is cooked, remove it from the bowl and let it cool. Everything is ready, you can cover it with cream or pour glaze over the cake.

What I like about baking cakes in a slow cooker is that all the cakes fit perfectly together and you don’t need to waste a lot of cream to completely coat and level the side walls.

Cook with love for your family and friends, and everything will turn out delicious.

Chocolate cake in a slow cooker

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We will need:
250 g flour
1 tsp salt
1.5 tsp. soda
50 g cocoa
2 testicles
300 g sugar
60 ml. olive oil
60 g butter
280 ml. milk
1 packet vanilla sugar
1 tbsp. at least 6% vinegar

Step-by-step recipe description

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1. Combine all dry ingredients: cocoa, flour, soda, salt, vanilla sugar, sugar. Mix.

2. Add eggs, soft butter, olive oil one at a time. Mix. Pour in the milk and stir again. Lastly, pour in 6% vinegar and stir.

3. Grease the multicooker bowl with oil and sprinkle with flour. Pour out the dough.

4. Turn on the “Baking” mode for 60 minutes. Cool the finished cake completely, wrap it in cling film and leave for 2 hours.

5. Then you can cut it into shortcakes

6. or decorate as you wish.
Enjoy your tea!

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I did everything according to the recipe, but it didn’t work out for me. The cake fell, it felt like it wasn’t finished baking, although I baked it for an hour and kept it on the heat for another half an hour. There was a very strong taste of soda; I'll probably need to change it to baking powder next time. The cake was also burnt.

Sad . On one side it was not baked, but on the bottom it was burnt. Maybe it's just not your day? And the girls wrote above for the taste of soda, it’s probably really possible to replace it with baking powder.

I figured out why this happened, instead of 1.5 teaspoons of soda, I threw in tablespoons. By then I was already tired, I had been cooking all day and apparently I got it wrong. I was also surprised by the pungent smell and taste of soda.

Ooooh. . I wonder how it was completely edible? 1.5 tbsp. That's a lot of soda. Be careful, sorry products

At first it didn't seem sweet enough and the chocolate taste was weak. After the refrigerator, the sense of taste has changed little; I can already feel something chocolatey and sweet. I'm sure I haven't tried it yet. I also wanted it to be as airy as possible, but it came out like a pie. I can’t say that I’m extremely pleased, but it’s still better than last time.

I'm sure you'll tailor it to your taste standards.

good if you want more airy add baking powder and add more cocoa it also varies

Thank you very much for the recipe.
There is no oven, as annoying as it may sound, and somehow I couldn’t get around to baking something in the slow cooker. and here is your first recipe and immediate ecstasy.
The husband asks to cook and devours the tea with both cheeks. I made the cream from boiled condensed milk, a little butter and a little cocoa.
And poured some grated strawberries on top. Everyone is in ecstasy. Thank you.

All men have a sweet tooth . I'm glad you liked it.

When I was 14, I prepared a cake and went to bed. My parents ate it. Later I tried it and it turned out that the cake was extremely tasty) I did not wrap it in film but the cake remained soft

What a wonderful surprise it was for parents! It’s great that you left a piece to test .

Hello. I’ve made this cake recipe a couple of times already, and it turns out simply excellent. The question has arisen: if you don’t add cocoa, will an ordinary light sponge cake turn out just as airy and delicious? Or is this recipe only suitable for chocolate sponge cake?

I also thought about replacing the cocoa with flour, but the cake is really extremely tasty. Houses are often demanded to be created, or rather they are demanded . I prepare the cream for the cake with sour cream custard, I put cherries in the layers, boiled them in syrup, later I slightly soaked the cakes with it, and also added nuts. Family and friends are ecstatic; they themselves did not expect such a result.

How to make chocolate cake in a slow cooker

The ability to cook is in the ladies’ blood (the internal environment of the human and animal body) . Some develop these capabilities for themselves, others do not, but most of the ladies still strive to amaze others with good culinary capabilities. It’s not in vain that there is a saying, “The way to a man’s heart is through his stomach,” because this skill is fundamental.

Baking is the pinnacle of professionalism, as it requires special effort. But with the advent of the multicooker, you don’t have to worry about it, because with its help you can make a beautiful chocolate masterpiece!

Ingredients	Quantity
flour and sugar -	one glass each
eggs –	2 pcs.
sour cream –	250 g
cocoa -	80 g
baking powder -	1 tsp.
chocolate -	1 PC.
berries or candied fruits -	for decoration
oils -	for lubrication
Production time: 60 minutes	Calorie content per 100 g: 250 Kcal

Beat chicken eggs with a whisk until foam appears. Add sugar together with sour cream and beat again;
Sift the flour together with baking powder and cocoa. Stir until smooth;
Mix both masses together and create a dough as thick as pancakes;
Grease the multicooker bowl with oil. You can use vegetable oil, but it is better to use creamy one - the taste of the cake will be somewhat more delicate;
Set the multicooker to the “Baking” mode with a timer for 50 minutes;
Place the dough in a bowl and cover with a lid;
Melt the chocolate in the microwave or using a water bath. Use chocolate to taste. The size of the chocolate bar depends on how much icing you want. You don’t have to use it at all, it’s all at your personal discretion;
After the timer signal, carefully take out the cake and pour the resulting glaze over it;
Decorate as desired.

Chocolate cake with sour cream

750 ml sour cream;
a glass of flour and sweet sand;
120 g cocoa powder;
testicle;
1 tsp soda;
100 grams of bitter chocolate.

Amount of time: 60 minutes.

Calories: 330 calories.

Take 250 ml (1.5 cups) from the total amount of sour cream and dissolve the soda in it;
From the full amount of sugar, throw in a tablespoon for cream, and dump the rest into a bowl and break the egg there;
Beat the sugar with the egg until the grains of sugar disappear;
Mix the sweet mixture with sour cream and slaked soda and beat the whole mass with a mixer;
Sift the flour using a sieve and add cocoa powder to it. Mix well;
Melt the chocolate using a microwave or another method. Add it to the test;
Heat the oven at 200 degrees;
Prepare a baking dish no more than 24 cm in diameter and line it with baking paper. It’s not enough to grease with oil so that the bottom of the cake doesn’t get baked;
Place the dough in the mold and place in the oven for half an hour. Look at the readiness, the cake may be ready earlier, depending on the power of the oven;
You can check the readiness using a toothpick - by piercing the cake with it; if it is dry, then the baked goods can be removed;
Prepare the cream by mixing the remaining sour cream with sugar and whisking. Place in the refrigerator while making the cakes;
Remove the large shortbread from the oven and cut it so that you get two thinner shortbreads;
Remove the cream from the refrigerator and beat it again;
Apply an even layer to the first cake and cover with the second;
The top and sides are also well coated with cream. Decorate to taste.

Chocolate banana cake in a slow cooker

The combination of chocolate and bananas is a guaranteed success for any dessert. Especially the cake. Preparing such a cake is simple and quite quick.

200 ml milk;
sweet sand – 360 gr;
wheat flour – 200 gr;
cocoa – 4 tbsp. l;
oil – 30 ml;
3 chicken eggs;
20 grams of baking powder;
1 g vanillin;
sour cream – 500 gr;
bananas - 2 pieces.

Calories: 335 calories.

Mix the eggs with a glass of sweet sand and beat with a mixer for 10 minutes continuously so that a thick snow-white foam forms;
Sift the flour and mix until smooth with vanilla and cocoa;
Add the resulting dry mixture into the sugar-egg mass in small portions and mix with a spatula. There is no need to create this with a mixer;
Grease the multicooker bowl thickly with oil, pour the dough into it and close the lid tightly;
Set the “Baking” mode and the timer to 65 minutes;
After the signal sounds, carefully remove the biscuit from the bowl and cool;
Using a sharp, wide knife, cut off the top of the shortbread and set aside;
Take out the entire crumb from the larger part of the biscuit so that only the bottom and walls remain, and they should not be extremely thin;
Mix sour cream with the remaining sugar, set aside some of the cream for decoration, and add chopped bananas and crushed crumbs to the rest;
Fill the shortbread with cream and cover with the top;
Decorate the chocolate cake with the remaining sour cream.

Cocoa cake in boiling water with berries

Is a sponge cake made using boiling water fantastic? No, this is reality! And it's very, very tasty! Especially if you add berries!

flour – 2.5 faceted glasses;
two parts sugar - 1.5 tbsp. and ¾ tbsp.;
2 testicles;
strawberries – 0.4 kg;
milk and boiling water - 1 glass each;
0.5 cups vegetable oil;
1 tsp soda;
20 gr. baking powder;
cocoa powder – 5 tbsp. l;
sour cream – 0.5-0.7 kg (30%).

Production time: 80 minutes.

Calories: 350 calories.

Mix all bulk ingredients (flour, 1.5 tbsp. sugar, soda, baking powder and cocoa) in a separate bowl;
Mix milk and butter and add to egg consistency. Whisk until smooth;
Mix the dry mass and the watery mass until smooth. Then add a glass of boiling water to them and mix well again;
Turn on the multicooker for one hour in the “Baking” mode;
At the timer signal, take out the purchased shortcake and cut it in half (if the result is extremely tall, you can create three or more shortcakes);
Leave the sponge cake to cool and create the cream;
Add the remaining sugar to the sour cream mixture and beat. Set aside some of the cream for decoration;
Cut a large part of the strawberries into medium pieces and add to the cream. Use the remaining berries for decoration;
Coat the shortcakes with the purchased sour cream and berry cream and assemble into one cake;
Spread the entire cake with cream and decorate with the remaining strawberries.

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Culinary tricks

Baking is a rather complicated and precise process. Changes in the recipe or the slightest deviation threaten to lead to trouble, but there are small tricks that can help achieve a good result:

To make cakes with sour cream, you should only use store-bought products;
But to make the cream, you only need to take homemade sour cream, since it is thick. If you only have a store-bought product on hand, then the sour cream must be placed in advance in a gauze folded a couple of times and hung over a bowl. The excess liquid will come off and a thick mass will remain in the gauze;
In order for the biscuit to come out airy, you need to take only chilled eggs for it;
Use only clean dishes without greasy traces;
Sour cream can be replaced with butter cream (ricotta, mascarpone);
Instead of strawberries, you can use any other berry for the cake, but then you need to mix it with a small amount of gelatin so that there is not a lot of juice;
When making cream from sour cream and sugar, you need to let it sit in the refrigerator so that the sugar dissolves completely, and then beat well again;
Baking powder and soda are interchangeable products, but they can be added at once for greater effect.

Little tricks and a slow cooker will help you prepare a beautiful chocolate cake that will decorate both a gala table and an ordinary home evening!