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Moist Chocolate Cake
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Serving:
8
Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Ingredients
CAKE
2 Cups Self Raising Flour
1 3/4 Cups Sugar
3/4 Cup Cocoa Powder
2 Eggs
1 Cup Milk
1/2 Cup Oil ( I used Olive Oil )
1 Tablespoon Vanilla
CHOCOLATE FROSTING
250g Unsalted Butter or normal butter
3/4 Cocoa Powder
4 Cups Icing Mixture ( sugar )
Splash Milk
1 Teaspoon Vanilla Essence
Instructions
CAKE
Mix dry ingredients together
Add eggs, milk, oil and Vanilla essence.
Add 1 Cup of boiling water
Combine for a minute or two to add some air into the cake mix.
Pour into your greased cake tin ( you can use a silicone cake mould ) and place into your slow cooker elevated on some egg rings or similar.
Cover egg rings with water.
Place Tea Towel under the lid and fold over top to catch any condensation.
Cook on HIGH for 2 hours ( may need more or less as all slow cookers are different )
CHOCOLATE FROSTING
Cream butter and cocoa together until creamy.
Add Vanilla Essence
Add 1 Cup of icing mixture at a time to butter mixture ( 4 cups all up may need a little more if not firm enough )
Add splash of milk to keep mixture smooth
Mixture should be smooth but firm enough to form peaks
(Measurements are approximate, you might need to add slightly more milk or more icing sugar mixture to get the consistency you want - no set rules
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