Slow-Cooker Chocolate Snack Cake
By Meaghen WalshPublished on October 16, 2019
Time
1 to 2 hours on high
Yield
Serves 6
Slow cooker size
5 to 7 quarts
Ingredients
Before You Begin
You will need an oval slow cooker for this recipe. A 6-inch round cake pan can be substituted for the springform pan. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.
Instructions
- 1. Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper.
- Whisk flour, salt, baking soda, and baking powder together in bowl. In large bowl, combine chocolate, cocoa, butter, and espresso powder. Pour boiling water over chocolate mixture, cover, and let sit until chocolate and butter are melted, 3 to 5 minutes. Whisk mixture until smooth; let cool slightly. Whisk brown sugar, sour cream, egg, and vanilla into cooled chocolate mixture until well combined. Stir in flour mixture until just incorporated.
- Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Set pan on prepared rack, cover, and cook until toothpick inserted in center comes out with few moist crumbs attached, 1 to 2 hours on high.
- Let cake cool in pan on wire rack for 10 minutes. Run small knife around edge of cake, then remove sides of pan. Remove cake from pan bottom, discarding parchment, and let cool completely on rack, 1 to 2 hours. Transfer to serving dish and dust with confectioners’ sugar. Serve.
Time
1 to 2 hours on highYield
Serves 6Slow cooker size
5 to 7 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
By creating a supersteamy environment in the slow cooker, we were able to easily turn out a moist and tender chocolate cake. As we did with many of our slow-cooker cakes, we added water to the slow cooker and then elevated the pan on an aluminum foil rack. A combination of unsweetened chocolate and cocoa powder ensured there would be plenty of chocolate flavor. A little instant espresso powder reinforced the chocolate flavor, and sour cream added moisture and just the right amount of tang.
Before You Begin
You will need an oval slow cooker for this recipe. A 6-inch round cake pan can be substituted for the springform pan. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.
Instructions
- 1. Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper.
- Whisk flour, salt, baking soda, and baking powder together in bowl. In large bowl, combine chocolate, cocoa, butter, and espresso powder. Pour boiling water over chocolate mixture, cover, and let sit until chocolate and butter are melted, 3 to 5 minutes. Whisk mixture until smooth; let cool slightly. Whisk brown sugar, sour cream, egg, and vanilla into cooled chocolate mixture until well combined. Stir in flour mixture until just incorporated.
- Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Set pan on prepared rack, cover, and cook until toothpick inserted in center comes out with few moist crumbs attached, 1 to 2 hours on high.
- Let cake cool in pan on wire rack for 10 minutes. Run small knife around edge of cake, then remove sides of pan. Remove cake from pan bottom, discarding parchment, and let cool completely on rack, 1 to 2 hours. Transfer to serving dish and dust with confectioners’ sugar. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments