Recipes for chocolate biscuits in a slow cooker

In my house, the multicooker came into being as a gift and sat in the kitchen cabinet for a very long time, not finding a use for it, because, in principle, I consider myself a supporter of conventional cooking methods and have more respect for pots and pans. Later, I gradually became convinced that this device is excellent for cooking certain foods, porridge, for example. And even later I was convinced to try baking a biscuit and, you see, I liked it! It bakes unsurpassedly, does not burn, no need to watch or cover with foil. In general, now we will bake a chocolate biscuit in a slow cooker.

Typically baking time is 1 hour. But it can vary for various reasons, starting from the multicooker model (Redmond, Polaris, Panasonic, etc.) and ending with the network voltage. Therefore, after 60 minutes, he advises to open the lid slightly, pierce the cake with a wooden skewer and decide whether the baking is ready.

Chocolate sponge cake with cocoa in a slow cooker

Ingredients:

boiling water – 200ml;
milk or drink – 200ml;
eggs – 2 pcs;
sugar – 350g;
flour – 270g;
cocoa – 60g;
vegetable oil – 90ml;
soda – 1.5 tsp;
baking powder – 1.5 tsp.

How to bake a chocolate sponge cake in a slow cooker

Sift the flour, this is an indispensable condition for baking of this kind. The flour is enriched with oxygen, which has a beneficial effect on the result - the sponge cake comes out more fluffier. Mix it with cocoa, soda and baking powder.
In a deep bowl, beat the eggs with sugar until fluffy. Add warm milk and butter. Mix until the goods are completely combined.
Add the dry ingredients to the egg-milk mixture. Stir Laski until the mixture is homogeneous.
Pour in boiling water and mix the liquid chocolate dough again.
Grease the mold with oil and pour the dough into it.
Place the pan back into the multicooker, turn on the “Baking” mode, time – from 60 to 80 minutes.
When the signal sounds, open it and leave the cake to cool in the bowl. Then remove from the mold and let it cool completely.

Chiffon chocolate sponge cake in a slow cooker

What we will need:

wheat flour – 100g;
eggs – 4 pcs;
sugar – 90g;
sweet powder – 20g;
cocoa – 30g;
instant coffee – 1 tsp;
water – 90ml;
salt - a pinch;
vegetable oil – 60ml;
baking powder - 1 tsp;
soda – 0.5 tsp.

How to make chocolate chiffon cake in a slow cooker

Let's start by making a chocolate-coffee “drink.” To do this, mix cocoa powder and coffee in a small saucepan, pour in the amount of water indicated in the list. Place on low heat and, stirring, bring to a boil. Turn off the heat and leave to cool.
Separate the eggs. Separate the whites into one huge bowl, the yolks into another. In this case, we will need the whites from all 4 eggs, and the yolks from only 2. It is very important that neither the shell nor the yolk get into the whites; this may not simply prevent them from whipping, but not allow them to whip at all. I put the bowl of whites in the refrigerator; once they cool down, they will more easily absorb the thickness of the fluffy foam when whipped.
Meanwhile, pour sugar into the yolks and whisk immediately. If you leave it standing, the sugar will dry the egg yolks and they won’t clump together. Beat with a mixer for 4-5 minutes. The whipping property greatly influences the properties of the biscuit. The mass will turn white and increase in volume.
Check to see if the chocolate drink has cooled down enough. If it becomes warm, you can pour it into the whipped mass. Pour in a narrow stream, continuing to work with the mixer.
Sift the flour together with baking soda and baking powder into a separate container. Then add the dry mixture into the watery mixture in parts, continuing to combine after each addition. We pour in the oil and as a result we get a liquid dough - the base for the biscuit. She had already acquired a chocolate color by this time, but was still not big enough.
And the squirrels will add size to it. We take them out of the refrigerator. Be sure to wash and wipe the mixer beaters dry. At first we work at a leisurely speed, when huge bubbles appear, add a pinch of salt. Salt has the property of binding protein and, as it should, contributes to obtaining the best result. We increase the speed to the highest and, having patience, beat. When the mixture turns snow-white. But it will still be watery, so add sweet powder. We work until we get a mass, which in cooking is called “stable peaks.” To put this into perspective, if you turn a bowl of foam upside down, it will not flow out.
One fundamental and difficult moment has been passed. The second step left is mixing the protein foam into the biscuit dough. The main thing here is not to drop the mass, which means you need to mix it very carefully. It is ideal to use a silicone spatula for this. Add in 3 parts. The first part can be mixed with the dough more actively, it will thin the mixture and it will be easier to mix in the remaining protein. The movements of the spatula should be from top to bottom, as if you were wrapping the dough around the foam. Painstakingly, but neatly.
Now we can exhale, all the difficult work is finished, and the multicooker will do the rest for us. Usually it is not recommended to grease the bowl in advance, but if you are baking a biscuit in a multicooker for the first time or the surface of your bowl is somewhat worn out, then it is better not to bother with this condition - grease the bottom and sides with a small amount of butter.
Transfer the dough into a container and smooth it out slightly. You can tap it on the countertop several times to remove any air bubbles inside. We put it in the multicooker, turn on the “Baking” mode and leave to rest for 1 hour.
After the multicooker signal, do not rush to remove the biscuit from the container. Instead, take out the bowl and turn it upside down. Let the baked goods cool covered.

And that’s it – our chocolate-coffee sponge cake is ready!

Moist chocolate sponge cake in a slow cooker

List of goods:

flour – 160g;
cocoa powder – 80g;
sugar – 300g;
eggs – 3 pcs;
milk – 250ml;
butter – 100g;
salt - on the tip of a knife;
soda – 1/4 tsp;
baking powder for dough – 1 tsp.

How to create a moist chocolate sponge cake in a slow cooker

Heat the butter and set it aside until it cools slightly. Warm the milk slightly.
In a large bowl, mix all dry ingredients, excluding sugar.
In a mixer bowl, beat the eggs and sugar well.
Pour milk and butter into the beaten eggs.
Pour the watery mixture into the dry ingredients. Mix thoroughly, using a whisk, fork or mixer at low speed.
Pour the dough into the greased multicooker bowl. Bake on the “Baking” program for 1 hour.
First cool the finished biscuit in the bowl for 10 minutes, then cover it with a plate of suitable diameter and turn it over.

Our moist sponge cake with the smell of chocolate is ready. It's great both warm and chilled!

Save recipe in “Cookbook” 3

Recipe for making fluffy chocolate sponge cake in a slow cooker

The best method to get the highest quality chocolate cake is to cook it in a slow cooker. The functional device will not disappoint! You don’t have to fuss with the oven, baking thin shortcakes one after the other, so that you can assemble the cake later. Using a “smart” device, you will immediately receive all the shortcakes in the form of a fluffy pie, which, if desired, can be eaten entirely without dividing into layers.

Classic: Chocolate Egg Cake
Other options for making chocolate biscuits in a slow cooker
Ultra chocolate biscuit base
"Chocolate in boiling water"
Lenten chocolate pie in a slow cooker

Classic: Chocolate Egg Cake

A 3-liter multicooker makes an excellent base for a cake, a treat for tea, or milk. At the end you will have a fragrant, fluffy sponge cake 6.5 cm high.

Chicken egg 5 pcs.
Sweet sand 5 tbsp. l.
Cocoa (it is better to use alkalized powder) 2 tbsp. l.
Fine flour 5 tbsp. l.
Oil (this product is needed to lubricate the bowl)

If you plan to make a chocolate cake, the cake must be wrapped in film and kept in the refrigerator for at least 10 hours. After this, the whole ripe sponge cake can be divided into layers and coated with your favorite cream, jam, layered with meringue, and doused with ganache.

According to the proposed recipe, the chocolate cake comes out great in a regular oven, but there are types of sponge dough that are better baked specifically in a slow cooker, for example, “chocolate in boiling water.”

Other options for making chocolate biscuits in a slow cooker

If the traditional sponge cake seems a little dry for you, add butter and milk products to the eggs. With all this, you will certainly have to introduce baking powder into the dough, but the baked goods will become tender and acquire a rich taste.

All proposed chocolate sponge cake recipes are designed for a 3-liter multicooker. If you have the most powerful device, change the manufacturing time.

Ultra chocolate biscuit base

This recipe uses chocolate bars, but you can substitute cocoa powder.

List of required products:

medium-sized chicken egg - 4 pieces;
premium wheat flour – 220 g;
cocoa – 20–50 g;
baking powder – 15 g;
butter – 100 g;
dark chocolate (more than 75% cocoa) – 85 g (1 bar);
sour cream – 200 ml;
salt - a pinch;
sugar (it is better to use sweet powder) – 200 g (less can be used, to taste).

Sequence of steps on how to prepare ultra-chocolate sponge cake in a slow cooker:

Beat soft butter and sugar with a mixer. Achieve the splendor of the mass. Sweet powder will disperse more quickly into an oily consistency.
When the sweet mass begins to noticeably increase in volume, without stopping the mixer, beat in the chicken eggs one at a time.
Set the mixer aside. Add sour cream evenly into the oil mixture, gently stirring the mixture with a spatula or spoon.
Sift flour with baking powder into a separate clean container. Add some salt. Stir. If you do not want to use chocolate bars, then at this step add cocoa (4 tablespoons) to the flour, and if not, then add 1 spoon of chocolate powder. Stir.
Melt the chocolate bar broken into pieces in a slow cooker (heating mode). This can be done in a water bath or in the microwave, so as not to dirty the bowl of the device.
Gently mix the dry ingredients into the egg-butter mixture, piece by piece.
Now is the right time to add melted chocolate to the dough. Achieve a homogeneous state of the mass. The mixture will become thick and oily - that’s how it should be.
Transfer the workpiece into the prepared multicooker. Bake the sponge cake on the “baking” setting for 65 minutes. When the timer turns off, leave the product in the machine’s container for 20 minutes. After this, turn the multicooker bowl over the mesh. The shortbread will come out of the device freely.

When the baked goods have cooled, transfer the product to a plate. For this biscuit, any cream is suitable, including sour cream, or cream consistency based on condensed milk.

"Chocolate in boiling water"

A breathtakingly moist chocolate sponge cake comes out in a slow cooker if you boil the dough with boiling water. A very tasty pie prepared according to this recipe can be eaten without cream and other additions. Obviously, the chocolate flavor of the dessert will be enhanced if you top the cake with brown icing.

finely ground wheat flour – 2.5 cups;
chicken egg - 2 pieces;
sweet sand - 2 cups;
soda – 1.5 teaspoon;
baking powder - 1.5 teaspoons;
cocoa – 6 tablespoons;
milk – 250 g;
vanillin – 1 g;
vegetable oil – 90 ml;
boiling water - 1 cup.

Combine flour, soda, salt, and cocoa sifted with baking powder in a separate container. The last ingredient also needs to be sifted. Stir well.
In a comfortable bowl, whisk the eggs with sugar until light foam appears and the sweet crystals are partially dissolved. Pour in vegetable oil. Stir.
Add dry ingredients to the sweet egg-butter mixture. The result will be a thick, coffee-colored dough.
Now quickly pour a glass of boiling water into the mixture and stir vigorously. The mixture will be quite watery.
Pour the dough into a greased multicooker bowl.
Set the “baking” mode for 60 minutes. Then, without opening the lid, continue cooking for 20 minutes in the “heating” mode.
Then open the lid and check the readiness of the biscuit.
It is better to completely cool the cake in the device, and then remove it by turning the multicooker onto a wire rack.

Lenten chocolate pie in a slow cooker

If you do not consume products of animal origin, this is not a reason to give up this delicious dessert. When cocoa powder is included in the recipe, the product automatically acquires a chocolate taste, and the multicooker will not let you down!

wheat flour – 200 g;
cocoa – 30 g;
sugar – 200 g;
salt - a pinch;
baking powder – 10 g;
refined vegetable oil (preferably olive) – 80 ml;
water – 250 ml.

Sift all dry ingredients into a deep bowl.
Make a mound of the loose mixture, and at the top make a depression into which pour a mixture of water and oil. Stir.
Transfer the dough into a greased multicooker bowl.
Cook the biscuit in the “baking” mode for 50 minutes, and then in the “heating” mode for 10 minutes.

Recipes for chocolate sponge cake for a multicooker are virtually no different from the recipe for similar products in the oven. But you won’t have to constantly look into the oven and worry that the baked goods will burn.

A sponge cake in a multicooker always comes out fluffy and tall, because the contents of the device are moderately heated on all sides. If you want to increase the amount of ingredients, make sure that the dough does not take up more than 2/3 of the bowl size in the multicooker, because the finished sponge cake increases significantly in size.

Chocolate sponge cake in a slow cooker: boiling water, traditional, chiffon

Chocolate sponge cake in a slow cooker is a beautiful base for homemade cakes and pastries. A tender cupcake with a distinctive taste and smell of chocolate will not leave anyone indifferent. Developing a dough batch is no different from ordinary baking in the oven. The advantage of a multicooker is that the cake will not burn in it. In addition, you don’t have to watch the dough, which means you can quietly combine making sponge cakes with other tasks.

How to bake a delicious chocolate sponge cake in a slow cooker
Traditional chocolate sponge cake in a slow cooker
Chocolate sponge cake in a slow cooker over boiling water
Chocolate chiffon sponge cake

How to bake a delicious chocolate sponge cake in a slow cooker

To bake a chocolate sponge cake in a slow cooker, you can use traditional recipes. The baked goods will turn out fluffy, thanks to the fact that the multicooker warms up moderately on all sides, and the closed lid allows you to maintain a suitable temperature at all times.

To make a delicious sponge cake in a slow cooker, you must follow several rules.

Products should not be cool, especially eggs. They need to be removed from the refrigerator in advance, and if this is not possible, you can warm them in a bowl of warm water.
For biscuit chocolate dough, whites and yolks are used separately. You need to divide them very carefully, otherwise the whites will not whip up. This can be created by pouring the middle of the egg from one shell to another.
Chilled egg whites whip better.
To ensure that the sponge cake comes out shaggy, you must sift the flour. This will saturate it with oxygen.
For chocolate baking, only natural cocoa should be used. Instant drinks like Nesquik are not suitable.
The dough must be poured to 2/3 of the size of the multicooker bowl, because... It expands in size during baking. How long to bake a biscuit in a multicooker depends on its model. You can check whether the sponge cake is baked by inserting a toothpick into the center. After removal, it must remain dry.

Traditional chocolate sponge cake in a slow cooker

A typical chocolate sponge cake recipe does not require the rarest ingredients. You can bake it quickly, and the ingredients can be found in any kitchen. Chocolate cake shortcakes may turn out a little dry, but due to their porous structure they will absorb the cream perfectly.

eggs – 6 pcs.;
sugar (optional, white or cane) – 1 tbsp.;
wheat flour – 1 tbsp.;
cocoa powder without additives - 4-5 tbsp. l.;
a small pinch of salt.

Step-by-step manufacturing recipe:

Mix cocoa with flour and sift into a bowl.
Separate egg yolks from whites. Place the whites in a cool place, and grind the yolks with sugar to lighten the mixture.
Gently add the dry ingredients to the yolks, stirring constantly.
Take out the whites, add salt and beat until thick, snow-white foam.
Add protein foam into the dough in several steps. Stir carefully, moving the spatula from bottom to top.
Pour the dough into the oiled multicooker bowl. Cook for an hour on the “Baking” mode, then, without opening the lid, turn on the “Heating” program for 15-20 minutes.
Turn the multicooker bowl over, remove the pie onto a wire rack and let cool. Regular chocolate sponge cake (recipe with photo) is ready!

Chocolate sponge cake in a slow cooker over boiling water

Chocolate sponge cake in boiling water is a recipe that keeps coming out. The dough consists of regular ingredients and is quickly and easily kneaded. In the slow cooker, this pie comes out especially soft and moist, with a rich chocolate flavor. It doesn't even need to be soaked.

flour (the amount depends on how dense the sponge cake is) – 2-3 tbsp;
soda (no need to extinguish) – 2 tsp;
natural cocoa powder – 5 tbsp. l.;
water 90-100 degrees – 1 tbsp.;
milk (you can use any fat content) – 1 tbsp.;
chicken eggs – 2 pcs.;
refined vegetable oil – 1/3 tbsp.;
snow-white sugar - 2 tbsp.

Mix all dry ingredients.
Beat the eggs with a whisk. Pour in the oil in a narrow stream and beat a little more.
Add part of the milk evenly, then part of the dry consistency, mix so that there are no lumps. Repeat until you have a thick, homogeneous dough.
Pour in a glass of hot water and stir well again. Boiling water extinguishes the soda, so the baked goods will turn out very airy.
On the multicooker, set the “Baking” mode for an hour, then turn on the “Heating” mode for another 20 minutes.
Cool the finished chocolate cake in a bowl, then turn it over onto a wire rack and cut it. It is important to wait until it cools completely, because the hot shortbread crumbles very much.

Chocolate chiffon sponge cake

Chiffon sponge cake differs from ordinary sponge cake by adding vegetable oil and bubbling water. This makes it juicy, moist and at the same time airy. Specifically, for its delicate texture, by analogy with piquant fabric (a collection of different and interacting tissues form organs) , the sponge cake received the name chiffon.

These pastries can be eaten as a dessert on their own, or you can use this chocolate sponge cake recipe for a cake. To get the richest taste, the sponge cake should be left to ripen - wrapped in baking paper and left to stand in the refrigerator for several hours.

flour – 200 g;
boiling water – 150 ml;
egg yolks – 5 pcs.;
egg whites – 8 pcs.;
cocoa – 50 g;
refined sunflower oil – 125 ml;
sugar – 230 g;
baking powder – 2 tsp;
a small pinch of salt.

Brew cocoa with hot water and mix thoroughly.
Mix the yolks, separated from the whites in advance, with 180 g of sugar and salt, and beat. The mass should turn out snow-white and fluffy.
Pour oil into it and stir.
Combine the mixture with cocoa, which must cool to room temperature. If this has not happened yet, you need to wait. If the water is very hot, the egg yolks may curdle.
Add flour and baking powder, mix.
Beat the whites with the remaining sugar into a stable foam.
Mix the whites evenly into the chocolate dough. Stir the mass slowly, from bottom to top.
Place the finished dough in the multicooker bowl (there is no need to grease it, because the dough already contains oil). Cook on the “Baking” program for 60-80 minutes.
Cool directly in the bowl upside down, on a wire mesh or wood board.

Chocolate sponge cake in a slow cooker combined with cream, syrup or icing - a regular and delicious homemade cake. Biscuit dough in a slow cooker is no worse than in the oven. Some options are so tasty and tender that they can be eaten on their own.

Chocolate sponge cake in boiling water in a slow cooker

Recipe from the web. The sponge cake comes out tall and fluffy with a slightly moistened structure - perfect for a cake. There are similar ones on the website, but they are still different.

Ingredients for “Chocolate sponge cake in boiling water in a slow cooker”:

Wheat flour / Flour (you can take 3 cups - the dough will be the densest) - 2.5 cups.
Sugar - 2 cups.
Soda (do not extinguish) - 1.5 tsp.
Baking powder (you can only take baking powder = 20 g, but then exclude soda) - 10 g
Chicken egg - 2 pcs
Milk - 1 cup.
Cocoa powder (you can take 4 tbsp - it will be the least black cake) - 5 tbsp. l.
Sunflower oil (unflavored) – 100 ml
Water (boiling water) - 1 cup.
Butter (not enough to lubricate the multicooker bowl)

Production time: 60 minutes

Nutritional and energy value:

Ready meals
kcal 4404.8 kcal	proteins 81.6 g	fat 136.5 g	carbohydrates 716.5 g
100 g dish
kcal 270.2 kcal	proteins 5 g	fat 8.4 g	carbohydrates 44 g

Manufacturing characteristics in a multicooker:

Main program: baking (65 minutes)

Additional program: waiting (20 minutes)

Recipe for “Chocolate sponge cake in boiling water in a slow cooker”:

Mix dry ingredients: flour, sugar, soda, baking powder, cocoa. If you exclude cocoa, you will get a light sponge cake.

Separately in another bowl, beat 2 eggs into a strong foam (3-4 minutes), add sunflower oil to them. Without ceasing to beat, add in stages: half of the dry mixture and 0.5 tbsp. milk.

Then the remaining dry mixture and 0.5 cups of milk, without ceasing to beat. Finally, add hot water and stir with a spoon. Don’t be alarmed, it will turn out watery, that’s how it’s supposed to be.

Grease the multicooker bowl with butter and pour in the dough.

I set the “baking” mode, increase the time to 65, after the end signal, I leave it in standby mode for 20 minutes. Then I carefully turn it upside down onto the mesh and let it cool. Better at night (that is, in the dark) . In the morning you can cut the shortcakes - they will not crumble, or you can just cut them into pieces and eat them - it’s very tasty!

The height of the biscuit is 8 cm.

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Recipes for chocolate biscuits in a slow cooker