Slow Cooker Chocolate Coffee Cake2022-08-10
- Cuisine: Australian
- Course: Breakfast, Dessert
- Skill Level: Beginner, Child Friendly
- Add to favorites
- Yield: 12
- Servings: 12
- Prep Time: 10m
- Cook Time: 4:30 h
- Ready In: 4:40 h
Average Member Rating
(3.5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat0.7 g
Trans Fat0 g
Unsaturated Fat1.2 g
Slow cooker chocolate coffee cake. Make this delicious chocolate coffee cake with ease. All you need is a few simple ingredients and a slow cooker. Enjoy the sweet aroma of freshly baked cake in the comfort of your own home. Try it today!
What is Chocolate Coffee Cake and Why Should You Make it in a Slow Cooker?
It is an easy, delicious dessert that can be made with minimal effort in a slow cooker. It is a moist and decadent cake that combines the flavors of coffee and chocolate to create a unique and flavorful treat.
The slow cooking process allows the flavors to infuse into the cake, resulting in a rich, moist cake that is sure to please any crowd. With this recipe, you can make an impressive dessert without spending hours in the kitchen. So if you’re looking for an easy yet delicious way to satisfy your sweet tooth, try making this dessert in a slow cooker!
Alternative Ingredients & Variations of The Classic Chocolate Coffee Cake Recipe
Are you looking for a delicious chocolate coffee cake recipe that will satisfy your sweet tooth? If so, then the classic slow cooker chocolate coffee cake is a perfect choice. This recipe combines the rich flavors of cacao and instant coffee.
But if you’re looking for something different, there are many alternative ingredients and variations of this classic recipe that you can try. With just a few simple substitutions or additions, you can create an entirely new flavor profile for your cake.
Read on to discover some of these alternative ingredients and variations of the classic slow cooker chocolate coffee cake recipe! What are some classic chocolate coffee cake variations? Some of the most common variations that people make of this recipe include
Dairy-Free: you can substitute vegan butter for the butter in this recipe. You can also add coconut milk. This will give your cake a creamy vanilla flavor! You can also try using soy milk or almond milk instead.
Or, you could use a combination of these in place of all-purpose flour to make it dairy-free. For example, you could use two cups of almond milk with one cup each of rice and soy milk.
Baking Powder: you could use baking powder in place of the baking soda for a fluffy texture instead of a cakey one.
Chocolate Chips: you can use chocolate chips rather than Dutch process cacao in this recipe for your cake to have a chocolate flavor! You can also try using white chocolate chips or carob chips instead of cacao.
White Chocolate: you could melt white chocolate and stir that into the batter mixture for an extra-white color and flavor, or just stir it into the frosting or top with some melted white chocolate on top before serving Mini Chocolate Chips: I like adding mini chocolate chips to the batter mixture and then pouring that onto the cake so you can see them throughout
White Chocolate Chips: white chocolate chips would be a great addition to this recipe, too.
Chocolate-Covered Nuts: chop up some unsalted or salted peanuts or cashews into small pieces and sprinkle them on top of the cake as it’s baking.
Slow Cooker Chocolate Coffee Cake
You may also like:
Slow Cooker Chocolate Sauerkraut Cake
- 6 tablespoons unsalted butter, room temperature
- 1 ½ cups (370 g) granulated sugar
- 2 large eggs
- 1 cup (250 g) all-purpose flour
- 1/2 cup (125 g) Dutch process cacao
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1-2 tablespoons instant coffee
- 1-2 tablespoons boiling water
- 1/3 cup (80 g) reduced-fat sour cream
- Coffee Glaze (see recipe below)
In a mixing bowl, combine butter and sugar. Beat until fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in combined dry ingredients alternatively with combined coffee, boiling water, and sour cream, beginning and ending with dry ingredients.
Pour batter into greased and floured 6-cup fluted pan. Arrange pan on rack in 6-quart (6L) slow cooker. Cover the slow cooker and cook on a high-heat setting for 4-4 ½ hours or until the toothpick inserted in the center comes out clean.
Remove the cake from the slow cooker and cool it on a wire rack for 10 minutes. Invert cake onto rack and cool. Drizzle with Coffee Glaze and serve.
Coffee Glaze Ingredients: 3/4 cup (180 g) powdered sugar 1 tablespoon unsalted butter, melted 2-3 tablespoons strong brewed coffee
In a mixing bowl, combine sugar, butter, and enough coffee to make a glaze consistency.