If you're after a cake with a soft velvety texture, moist crumb structure and an incredibly rich chocolatey taste, then slow cooker chocolate cake is where it's at. It's an effortless recipe with stunning results!
Begin by creating a foil liner for the slow cooker pot (see recipe note 1) - measure and cut out a length of foil as wide as the pot. Press this neatly into the base of the pot and half way up the sides.
Next, create a baking case for the cake out of baking parchment. Measure out a piece of baking parchment as wide as the pot plus 3cm each side. Press it neatly into the base of the pot over the top of the foil liner. Press the paper neatly around the inside of the pot where it overlaps, and try to get it as flush as possible. This will prevent the the paper sticking into the cake batter. Turn the slow cooker onto high and allow to heat for around 20 minutes. (see recipe note 2)
In a large mixing bowl beat the eggs and add the oil, water, milk and sugar. Gradually spoon in the sifted flour, cocoa, baking powder and vanilla. This will make a loose batter (see recipe note 3 for stand mixer instructions).
300 g self raising flour, 70 g cocoa, 2 eggs, 150 ml oil, 150 ml water, 1½ tsp baking powder, 1 tsp vanilla essence, 50 ml milk
Pour the batter into the baking parchment cake case inside the slow cooker.
Measure out four sheets of kitchen roll, fold in half, then lay it over the top of the slow cooker. Trap in place with the slow cooker lid. Cook on high for 2 hours.
After 2 hours the cake should be cooked perfectly. To test, take a skewer and press it into the deepest part of the cake, it will come out clean if it is cooked. If there is batter on the skewer replace the lid and allow to bake for longer, checking at 15 minute intervals.
Once cooked, lift the edges of the baking paper to remove the cake from the slow cooker and then transfer to a cooling rack. Once cooled remove the paper from the cake and decorate or slice as you wish.
Notes
Creating a foil liner for the slow cooker will distribute the heat provided by the elements underneath the pot evenly and create a more even bake.
Make a cake case out of baking parchment to keep the cake batter together and stop it from sticking to the sides of the pot.
A stand mixer can be used to make the cake batter. Simply add all of the ingredients to the bowl of the stand mixer as per the recipe instructions, and beat together until smooth.
All brands and types of slow cooker have slightly different heat outputs which will affect the timings of the bake. Times stated in the recipe are a guide only.
Chocolate Mirror Glaze for Slow Cooker Chocolate Cake
Ingredients: 65g cocoa powder (sieved), 100g icing sugar (sieved), 1 tablespoon butter, 90 ml milk, 1/2 tsp vanilla essenceMethod: Add all of the ingredients to a small pan on the stove. Heat over a medium high heat and bring to a rolling boil for 2 minutes, stirring throughout. Remove from the heat and allow to cool for 20 minutes. Stir the icing through and then pour over the chocolate cake (pre-cooled). Drizzle the icing over the centre of the cake and it will drip down to cover the top and sides.