Slow Cooker Hot Cocoa Cake
Author: CL
Serves: 12-16
Ingredients
- Cake:
- 2 cups (500 mL) granulated sugar
- 2 eggs
- ½ cup (125 mL) vegetable oil
- ½ cup (125 mL) milk
- ½ cup (125 mL) cooled brewed coffee or water
- 2 tsp (10 mL) vanilla
- 2 cups (500 mL) all-purpose flour
- 1-1/2 tsp (7 mL) baking powder
- 1-1/2 tsp (7 mL) baking soda
- ½ tsp (2 mL) salt
- pinch cinnamon
- ¾ cup (175 mL) cocoa powder
- ½ cup (125 mL) semisweet chocolate chips
- Cinnamon Whipped Cream:
- ⅔ cup (150 mL) whipping cream, (35%)
- 2 tbsp (30 mL) granulated sugar
- ½ tsp (2 mL) vanilla
- pinch cinnamon
Instructions
- Cake: Grease bottom of 5- to 6-quart (5 to 6 L) slow cooker. Set aside. In large bowl, whisk together sugar, eggs, oil, milk, coffee and vanilla until well combined. In separate bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; sift in cocoa powder. Add to egg mixture; stir just until moistened.
- Scrape into prepared slow cooker; sprinkle with chocolate chips. Cover and cook on high until cake tester inserted in centre comes out clean with a few moist crumbs clinging, about 2 hours. Turn off slow cooker; uncover and let cool for 15 minutes. Spoon warm cake into serving mugs.
- Cinnamon Whipped Cream: Meanwhile, beat together cream, sugar, vanilla and cinnamon until soft peaks form. Dollop or pipe over top of cake.