Chocolate sponge cake in a slow cooker with boiling water
- Proteins: 5.7 g
- Fats: 7.6 g
- Carbohydrates: 44.7 g
- Total time:
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Complexity:
A simple recipe.
- Number of servings: 1
This is a recipe for a chocolate sponge cake made in a slow cooker using boiling water. It's tender, fluffy, and incredibly delicious. Its exquisite aroma will leave no one indifferent. This sponge cake makes a wonderful base for any cake. It can also be served as a standalone dessert, garnished with chocolate, icing, or whipped cream.
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Sugar400 G
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Wheat flour280 G
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Egg C12 pcs
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Cocoa powder80 G
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Milk250 ml
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Sunflower oil4 tbsp
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Baking powder10 G
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Vanillin1 pinch
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Water (boiling water)250 ml
We prepare the necessary ingredients.
Pour all the sugar into a deep bowl and break the eggs.
Using a whisk or mixer, beat the eggs with sugar until fluffy.
Pour in room temperature milk and sunflower oil.
And mix the mixture well.
Add sifted flour, cocoa, vanilla and baking powder in several stages.
Each time, stir the mixture until smooth.
Pour in boiling water.
Gently stir the dough with a spatula.
Grease the sides and bottom of the bowl with butter or vegetable oil.
Pour the chocolate dough into the multicooker bowl.
Close the multicooker and turn on the “Bake” mode for 1 hour 10 minutes.
Leave the finished biscuit in the multicooker for 15 minutes.
Then we take it out and cool it completely.
Decorate the cooled sponge cake to your liking and serve with tea. You can also make a cake out of it.
- 1 hour 30 minutes
- 154.3 kcal
- 449
- 1 hour 10 minutes
- 249.9 kcal
- 307
- 1 hour
- 344.9 kcal
- 836
- 2 hours 20 minutes
- 358.9 kcal
- 798
- 55 min
- 183 kcal
- 567
- 50 min
- 281.8 kcal
- 467
- 45 min
- 281 kcal
- 423
- 1 hour
- 311.3 kcal
- 448