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Chocolate Cake
Appliance: Slow Cooker - 4 quarts and larger.
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Rich, moist and a little fluffier than Double Chocolate Brownies
Ingredients
   Butter or cooking spray (for the crock)
   2 cups sugar
   1 3/4 cups flour (all-purpose, not cake)
   3/4 cup Dutch processed cocoa powder
   1 1/2 teaspoons baking soda
   1 1/2 teaspoons baking powder
   1 teaspoon salt
   
   2 eggs, lightly beaten
   1 cup milk
   1/2 cup vegetable oil
   1 teaspoon vanilla extract
   1 cup water


Directions
Coat the crock or inner bowl of your slow cooker with butter or cooking spray. Set heat to Low.

In a large bowl, whisk or sift together all of the dry ingredients until no lumps remain. Make a well in the center of the dry ingredients.

In a separate bowl, whisk together the eggs, milk, oil and vanilla until well combined. In your rice cooker or an electric kettle, bring the water just to a boil and add to the wet ingredients. CAUTION: Do not heat water in the microwave. Microwaves can super heat the water, causing it to explode when added to the other ingredients.

Pour the wet ingredients into the the well in the dry ingredients and mix well. Pour the batter into the slow cooker and cook, on Low, until cake has pulled away from the sides of the crock and no visible puddles of batter remain on top, about 3 hours.

Turn off your slow cooker and allow the cake to cool for about 30 minutes before slicing.

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