Description
An easy, quick-to-prepare chocolate cake made in 3 hours in the slow cooker.
Ingredients
Scale
170g unsalted butter, melted, plus extra for greasing
310g caster sugar
80g cocoa powder
1.5 tsp instant espresso powder
40g plain flour
3 large eggs
1 tsp vanilla extract
Pinch of salt
80g chocolate chips
Ice cream or single cream, for serving
Instructions
- Prepare the slow cooker: Line a 6-litre slow cooker with baking parchment or use a disposable liner. Grease the liner or parchment with a little butter or cooking spray.
- Mix the batter: In a medium bowl, whisk together the melted butter, caster sugar, cocoa powder, espresso powder, and plain flour. Add the eggs, vanilla extract, and salt, and whisk until everything is well combined and the batter is smooth.
- Add chocolate: Gently fold in the chocolate chips.
- Cook the cake: Scrape the batter into the prepared slow cooker and spread it out evenly. Cover with the lid and cook on the LOW setting for 3 hours.
- Serve and enjoy: Once cooked, the cake will be firm at the edges and gooey in the middle. Spoon it into individual bowls and serve warm with a scoop of vanilla ice cream or a drizzle of cream.
Nutrition
- Serving Size:
- Calories: 563
- Sugar: 58.6 g
- Sodium: 139.4 mg
- Fat: 31 g
- Saturated Fat: 18.5 g
- Trans Fat: 0 g
- Carbohydrates: 73.5 g
- Protein: 7.5 g