Easy Chocolate Cake

  ,

January 10, 2016

Easy Chocolate Cake 5 0 5 6
  • Prep: 20 mins
  • Cook: 1 hr 30 mins
  • 20 mins

    1 hr 30 mins

    1 hr 50 mins

  • Yields: 4-8 depending how big your slices are 😉

Ingredients

2 eggs

1/2 cup milk

1/2 tsp vanilla extract

3 tbs melted butter/Margarine/spread

3 tbs cocoa powder

1 cup brown sugar

1 cup self raising flour

Directions

1Place all ingredients in a bowl and mix really well until smooth.

2Pour mixture into a greased and lined slow cooker bowl.

3Cover with a tea towel under the lid and cook on High for 1 - 1 & 1/2 hours. When a skewer placed in centre comes out clean it is cooked.

4Turn out of slow cooker bowl and let cool before icing and/or decorating however you like.

5I used a 1.5L slow cooker. This mixture is a perfect size for it!

Submitted by Leah Speziali

00:00

20 Reviews

Alyssa

July 21, 2017

Loved by my kids! The hardest part was waiting for it to cook. Mentioned to my two year old son that I was going to check the cake and off he goes to get us all spoons for eating! Even the dog got a spoon (no cake though!) A great size for an afternoon tea snack. Very moist and yummy.

Darren Comley

June 24, 2017

Really enjoyed this. I had to use splenda instead of sugar but it was fine. Cant have icing but had a dash of ice cream with it as soon as it came out. Heaven for someone who cant eat much cake

Ruth Parkhouse

June 21, 2017

Just made this its turned out brilliantly. I used a cake tin since i have a 6lt. I might double it next time or use a smaller tin. Yay

Cook cakes on low
When cooking a new cake for the first time just keep an eye on it and check with a skewer as you would a normal cake in the oven
Whatever batter mix you like is perfectly ok for slow cookers too 🙂
Blog: Slow Cooker Cakes

Susan Holden

March 3, 2017

Hello again.
I usually make all my cakes in the oven.
Please can u tell me can I use the same recipe and then put the mixture in the slow cooker
6 oz flour
6 oz sugar
6 oz butter
2 eggs
If I can use this mixture please can u tell me how long to put it in slow cooker and what setting please
Thank u xx

Susan Holden

March 3, 2017

Just looked at this recipe and all your comments.I’m going to give this a go tomorrow. Will let u know how it turns out. Thank u for all the advice xx

Pamela Muir

February 14, 2017

Hi Rob Ellard, may I ask how long you cooked the cake for please? Regards, Pamela

Nicole Koeleman

July 2, 2016

Made this cake today and added about 3 tablespoons of Nutella, yummy! I doubled the recipe and the size was perfect for my 3 litre slow cooker. It took about an hour longer too 🙂

Danielle

May 30, 2016

It was pretty good but found it a bit dry

Slow Cooking Cakes Has all you need to know 🙂

Emma

April 25, 2016

I have a rectangle slow cooker with a removable crock insert what can I use to cook cakes and muffins in? Would a silicone loaf pan and silicone muffin pan be best? And put it on the wire rack?

Emily

April 23, 2016

I have a 3.5L slow cooker should I double the recipe or will it be ok?

Anita

April 10, 2016

For the mixing is it with spoon or a mixer

Heather

April 5, 2016

Was yummo!!!!!

Rob here in Australia we can get slow cookers from 1.5L to at least 7L ranges 🙂

Rob Ellard

February 2, 2016

The quantities were too small for my size slow cooker- we only seem to have one size here in Australia?
So I doubled the flour, cocoa, milk, added 3 eggs, and 1 1/2 cups brown sugar and 5 tablespoon s melted butter- worked perfectly for my 6 liter cooker- ! Yumm .

Kate

February 2, 2016

I made this cake and it was delicious. Our kids loved it so much it only lasted a day

What a great result then! Awesome 🙂

Mel Boddington

January 30, 2016

This was my first slow cooker cake and i will never do it in the oven again! I used coffee milk instead of plain milk and it was delicious!

LeahSpeziali

January 12, 2016

The Icing recipe/method for this cake was as follows:
Place 1- 1&1/2 cups of pure icing sugar and 1-2 tablespoons of cocoa powder into a bowl. Mix to combine. Then you just add milk a little at a time mixing quite vigorously to combine and to also get rid of any lumps in the icing sugar. 1-2 tablespoons of milk should be plenty. I just add milk and mix intermittently until it’s the icing consistency I want, thick or more runny. On this cake I refrigerated the icing while the cake cooked and then iced while just slightly warm and it was lovely.

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