Slow Cooker Chocolate Cake

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Introduction: Slow Cooker Chocolate Cake

This cake comes together pretty quickly, and is gluten free, low carb, and can easily be made sugar free! It's easy to accommodate a wide variety of dietary needs, including KETOers, with a single recipe!

Step 1: Ingredients

- 3/4 c. butter

- 2 oz unsweetened chocolate

- 1/2 c. heavy cream

- 2 tbsp instant coffee (or more if you want a richer coffee flavor!)

- 1 tsp vanilla extract

- 1/4 c. unsweetened cocoa powder

- 1/3 c. almond flour

- 1/8 tsp salt

- 5 large eggs

- 2/3 c. sugar (or your choice of sugar substitute - ex: stevia, erythritol, etc)

- enough butter or oil to grease your slow cooker

You will also need:

a slow cooker (a 4 - 6 quart size if you make the full recipe - mine is only 2 quarts so I made half!)

a paper towel or clean dish cloth large enough to cover the top of your slow cooker

(optional) whipped cream or ice cream for serving

Step 2: The Liquids

Beat your eggs until they're nice and fluffy. Add your sugar, and continue to whip until they develop little bubbles on top.

Melt together your butter and unsweetened chocolate.

Heat your heavy cream and add the instant coffee. Mix well, until all the powder is dissolved.

Combine your 2 mixtures and add in the vanilla extract.

Step 3: The Dry

Mix together your cocoa powder, almond flour, and salt.

Slowly add half of your melted chocolate mixture into your eggs - Followed by all of your dry ingredients - and finally, the last part of your chocolate mixture.

Make sure to scrape the sides of your bowl. Whip until your mixture is nice and fluffy.

Step 4: "Baking"

Add your cake mixture to your oiled/buttered slow cooker. Gently smooth it.

Cover your slow cooker with either a paper towel or a clean dish towel before putting on the lid. This will help absorb the condensation so it doesn't fall back down and make your cake soggy!

How do you tell if your cake is done? Poke it! If you poke the top, the cake should spring back into place. But the top of this cake should still be slightly sticky (which means you will get cake on your finger - so be careful, it's hot!)

Turn the slow cooker on low, and try not to peak while it cooks =)

For half of the batter, in a 2qt slow cooker, it takes about 3 hours.

For the full recipe it will take 2-3 hours for a 6qt and 2 1/2 - 3 1/2 in a 4qt.

Once the cake is done, you can flip it out into a place. (leaving it in the slow cooker is hard to cut, and may also dry out and overcook your cake)

Store cake wrapped well in plastic wrap.

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    That mixture looks so fluffy and it must just be the tastiest cake :)