Slow Cooker Chocolate-Coffee Cake

2020-08-10
  • Yield: 12 servings
  • Servings: 12
  • Prep Time: 10m
  • Cook Time: 4:30 h
  • Ready In: 4:40 h

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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
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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.

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