Slow Cooker Chocolate-Coffee Cake
- Cuisine: Australian
- Course: Breakfast, Dessert
- Skill Level: Beginner, Child Friendly
-
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- Yield: 12 servings
- Servings: 12
- Prep Time: 10m
- Cook Time: 4:30 h
- Ready In: 4:40 h
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(3.5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
148.4 -
Fat
4.8 g -
Saturated Fat
0.7 g -
Polyunsaturated Fat
1.2 g -
Cholesterol
23.1 mg -
Sodium
320.0 mg -
Potassium
118.6 mg -
Carbohydrate
29.9 g -
Fiber
2.7 g -
Sugars
19.2 g -
Protein
3.2 g
Slow cooker chocolate-coffee cake. Easy and delicious dessert cooked in a slow cooker.
Slow Cooker Chocolate-Coffee Cake
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Ingredients
- 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)
Method
Step 1
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.
Step 2
Pour batter into greased and floured 6-cup fluted pan. Arrange pan on rack in 6-quart (6L) slow cooker. Cover slow cooker and cook on high-heat setting for 4-4 ½ hours or until toothpick inserted in the center comes out clean.
Step 3
Remove cake from slow cooker and cool on wire rack 10 minutes. Invert cake onto rack and cool. Drizzle with Coffee Glaze and serve.
Step 4
Coffee Glaze Ingredients: 3/4 cup (180 g) powdered sugar 1 tablespoon unsalted butter, melted 2-3 tablespoons strong brewed coffee
Step 5
In a mixing bowl, combine sugar, butter and enough coffee to make glaze consistency.
