Chocolate cake is a delicious dessert that is easy to cook with a slow cooker. You no longer need to worry that the cake will burn or not bake. Everything will surely work out!
Chocolate cake in a slow cooker - general principles of preparation
In a slow cooker, biscuits and sour cream are usually baked. They work perfectly in a wonderful saucepan, do not dry out, do not burn, do not fall off. The capacity of the multicooker is enough to prepare a small cake for 5-7 servings. Usually one large cake is baked, then it is cut into thinner plates.
Creams for chocolate cakes can be used different. Most recipes easily tolerate adjustments. If there is no sour cream, then cream or condensed milk will do. You can always diversify the taste of the layer with vanilla, berries, cocoa powder or nuts.
Chocolate cake in a multicooker made from milk biscuit
A variant of a very delicious and delicate chocolate cake in a slow cooker, which is smeared with cream based on condensed milk. For depth of taste, a little instant coffee is added to the dough.
Ingredients
• 0.3 tbsp. vegetable oil;
• 3 tablespoons of cocoa;
• 3 eggs;
• 1 tbsp. milk;
• 1 tbsp. Sahara;
• 2 tsp coffee;
• 1.5 tsp cultivator;
• flour 1.5 tbsp.
For cream:
• 50 g of chocolate;
• 1 b. condensed milk;
• 250 g of oil.
Cooking
1. As befits a biscuit dough, beat eggs with sugar until airy foam. Take a large bowl immediately, as the mass will increase three times.
2. Pour in the milk and refined vegetable oil.
3. Mix flour with cocoa powder, add a cultivator and instant coffee. If the granules are large, then it is better to dilute coffee in two tablespoons of water or use prescription milk.
4. Stir the dough with a spoon, transfer to a slow cooker and bake for an hour. Then the biscuit should be well cooled, cut into three layers.
5. Soften the butter for the cream and set aside 50 grams in a bowl. Add chocolate to it, melt in the bath.
6. Beat the remaining butter with condensed milk, pour chocolate into the cream at the end. Stir.
7. Coat the prepared cakes with cream, you can decorate the cake to your taste. Let the dessert soak for 5 hours in the refrigerator.
Chocolate cake in a classic biscuit crock-pot
To smear such a cake, a cream is used, but it will turn out equally delicious with sour cream, condensed milk or custard. The sponge cake comes out tall, lush.
Ingredients
• five eggs;
• a glass of sugar;
• 1 tsp cultivator;
• 30 grams of cocoa;
• a glass of flour.
For cream:
• 250 ml of fat cream;
• 5-7 tablespoons of powder;
• 3 tablespoons of condensed milk.
Soaking cakes requires one glass of sweet cocoa. We prepare the drink in advance and cool well.
Cooking
1. It is advisable to whip the whites and yolks separately. Therefore, lay them in different bowls, sugar also divided in half.
2. Beat the whites first to lush and dense peaks. It does not take much time.
3. Take out the mixer, move to the yolks. You do not need to wash the corollas. Beat until smooth.
4. Pour the flour into a sieve, add cocoa to it, immediately you can pour the cultivator. Sift the dry mixture.
5. Stir in the yolks flour, knead the dough until smooth and only then add the whipped whites.
6. Transfer the chocolate mass to the capacity of the multicooker, be surely greased.
7. Bake for 65 minutes, then leave a quarter of an hour to heat. After that, completely turn off the multicooker, after half an hour we get a biscuit. Before that, we never lift the lid.
8. Cool the air cake on the grill, then cut into several parts, the amount does not matter.
9. For cream, you need to whip the cream and carefully introduce the condensed milk, then the powder. You can use boiled condensed milk.
10. Soak the chocolate layers with a sweet cocoa drink, coat with butter cream.
Chocolate cake in a slow cooker on sour cream
A variant of the simplest sour cream. This chocolate cake in a slow cooker cooks relatively quickly, but still it is better to do it in advance so that the dessert has time to soak.
Ingredients
• flour 2 cups;
• 3 tablespoons of cocoa;
• a glass of sour cream;
• a glass of sugar;
• three eggs;
• soda 1 tsp.
For cream:
• 400 ml thick sour cream;
• 5 tablespoons of powder;
• Cocoa at will, also vanilla.
Cooking
1. For the test, you can just stir everything and pour into a slow cooker. But it’s better to beat eggs until a thick foam with sugar, mix sour cream with soda and then combine all this. Pour cocoa flour and stir.
2. We shift the dough, bake one, but a high cake in the slow cooker for an hour.
3. Cool well, until cold, then cut into two or three cakes, as it turns out.
4. For the cream, just mix everything together, you do not need to whip the sour cream.
5. We coat the cakes, decorate to taste. You can just sprinkle the cream with cocoa powder.
6. Leave to soak for several hours, keep the cake in the refrigerator.
Chocolate cake in a slow cooker with cherry without eggs
Fresh or frozen berries will fit for a cherry chocolate cake in a slow cooker. The dough is prepared in milk, but you can take any biscuit from the recipes above as a basis.
Ingredients
• 2 glasses of milk;
• 1 cup of sugar;
• flour 3 cups;
• three tablespoons of cocoa;
• 1 tsp soda;
• 1 liter vinegar
• 0.1 kg of oil.
Cream:
• 400 grams of cherries;
• 400 ml cream;
• 150 grams of powder.
Cooking
1. Immediately mix the flour with cocoa, let the mixture stand aside for the time being.
2. Beat softened butter with sugar according to the recipe. Gradually, add milk in small portions. In order for the mass to merge together, the products must have the same temperature.
3. Add dry ingredients and slaked soda. Stir the chocolate mixture, there should be no lumps in it.
4. We shift the dough, bake in the multicooker exactly 80 minutes. That is, after a full cycle, time will need to be extended.
5. Cool, then the crumpet needs to be cut into several short cakes.
6. For cream, you need to whip the cream with prescription powder, you can add vanilla. To reduce the cost, fat sour cream is often used instead of cream.
7. From the berries we take out the seeds.
8. Grease the cakes one by one, shift the layers with the cherry. Putting the berries right next to each other is not necessary, we just throw them in a chaotic manner.
9. Decorate the cake on top with butter cream, cherries, sprinkle with grated chocolate.
Chocolate cake in the Pancho crock-pot
The recipe for the famous, juicy, unrealistically delicious chocolate cake. This is a redone version of the treat, which is prepared simply and easily.
Ingredients
• a glass of sugar;
• six eggs;
• four tablespoons of cocoa;
• a glass of flour;
• 1 bag of cultivator.
For cream, 700 grams of sour cream, a glass of powder. If desired, nuts, cherries are placed in the cake. To cover, you need 50 grams of chocolate and a spoonful of butter.
Cooking
1. Cooking a biscuit. The technology is the simplest. Beat all the eggs until foam. The more magnificent the mass is, the better and more tender the cakes will be. Add dry ingredients, stir. Do not forget about the cultivator, pour the average package of 10 grams.
2. Pour the dough into a miracle pan. Close the slow cooker, prepare one cake. It will be baked for 60-70 minutes. Cool for two hours.
3. For cream, mix sour cream and powder, put vanilla on request.
4. Now you need to cut off the base from the cake. To do this, take a large knife and cut off part of the bottom, 1-1.5 centimeters high.
5. Put the tortilla on the dish, grease with cream.
6. While the first cream is absorbed, cut the remaining biscuit into slices. Then we dip each in a cream and lay down a slide on a previously greased cake.
7. Each layer can be sprinkled with nuts, shift cherry. Often put bananas, kiwi, peaches and other delicate fruits.
8. We form a cake in the form of a slide.
9. Melt a chocolate bar with a spoon of any oil, you can pour a spoon of vegetable, but odorless.
10. Pour the slide from above and you're done! Let Pancho soak well.
Chocolate cake in a slow cooker boiling water
Another recipe for amazing chocolate cake cakes. Not many people know that a popular boiled biscuit is easy to cook in a slow cooker.
Ingredients
• flour 2 cups;
• sugar 2 cups;
• 5 tablespoons of cocoa;
• a glass of milk;
• a glass of boiling water;
• 0.5 cups of oil;
• 10 g of ripper;
• Two eggs;
• 0.5 tsp soda.
Cooking
1. Immediately in a bowl or strainer (this is even better, you can sift it right away) mix the flour with soda, cocoa, and a cultivator.
2. In another bowl, break the eggs, add sugar, whisk with a mixer, pour in the recipe milk and immediately the butter.
3. Pour out the dry mixture prepared earlier, stir.
4. It remains only to pour a glass of boiling water. Now the dough needs to be stirred very quickly.
5. Pour into a slow cooker.
6. Immediately close and do not touch the lid anymore.
7. First bake the biscuit in boiling water for an hour, then add another 20 minutes. If the full cycle lasts 50 minutes, then add another half hour, it all depends on the multicooker model.
8. Cool the biscuit, cut into several layers, any cream can be used for lubrication.
Chocolate cake in a slow cooker - useful tips and tricks
• High fat cream is quite expensive. To make the cream cheaper, you can use fat sour cream. Also a good move is the use of special thickeners for creams.
• Chocolate cakes are often complemented with cherry berries. Nobody argues, they are perfectly combined. But with strawberries, raspberries, blueberries, delicious treats are also obtained.
• No baking powder? Pour soda into the dough, but do not forget to pay off. You also need to remember that soda is added at least half as much as a ripper,
• All formulations use bitter cocoa powder. If this is not the case, then you can take a Nesquik-type instant drink, but in this case, you can add the amount of powder, sugar, in turn, can be reduced.
