The site already has recipes for sponge cakes with cocoa, however, I want to add another classic chocolate sponge cake in a slow cooker. If you know how to bake sponge cakes in a slow cooker or oven, you won’t be scared by any guests, and you won’t be afraid of any holiday, because such a sponge cake will serve as an excellent basis for any chocolate cake, you just need to cut it into layers and coat it with your favorite cream. Having mastered the art of making sponge cakes, you will be able to delight your loved ones with delicious homemade cakes more often.
Ingredients:
- 6 chicken eggs
- 1 cup granulated sugar
- 1 cup flour (200 ml regular cups)
- 4 tablespoons cocoa powder
- 1 g vanillin (optional)
How to make chocolate sponge cake in a slow cooker:
Break the eggs into a mixing bowl, add sugar, beat with a mixer for 7-10 minutes until a dense white foam forms.
Eggs for the biscuit must be chilled. The bowl for beating must be completely clean, without traces of fat, otherwise the eggs will not beat well.
In a separate bowl, mix sifted flour, cocoa powder and vanillin.
Add the flour mixture into the beaten eggs in small portions and gently mix the dough with a spoon or spatula. In this case, the mixer can no longer be used.
I am often asked about the need to add baking powder or soda to biscuit dough. Recipes for classic biscuits, consisting only of eggs, sugar and flour, do not add baking powder (soda), the dough will rise perfectly due to well-beaten eggs. Baking powder is added when preparing biscuits, which include, in addition to classic ingredients, other products, for example, in,.
I did not add baking powder to this sponge cake with cocoa.
Grease the multicooker bowl with oil, pour the dough into it, set the “baking” program for 65 minutes. Prepare chocolate sponge cake until signal. After the signal, remove the biscuit using a steamer basket.
For those who want to bake chocolate cake in the oven, let me remind you of the main rule of baking sponge cake: do not open the oven door for the first 25-30 minutes of baking, otherwise your sponge cake will settle. You need to bake this biscuit in an oven preheated to 180 degrees for 40-45 minutes.
The finished biscuit must be cooled completely.
The perfect base for desserts, cakes and pastries is ready. The sponge cake turned out light, fluffy, airy, and, as always in a slow cooker, smooth and beautiful! Any cream goes well with it: creamy, sour cream, and fruit. The sponge cake turns out tall, so it is enough for a cake for a large family.
Bon appetit!!!
Let's prepare all the necessary ingredients. The eggs should be cold (out of the refrigerator).
Add cocoa.
At high mixer speed, beat the yolks with sugar and cocoa into a homogeneous mass. The sugar should completely melt.
In a separate container, begin to beat the egg whites without sugar.
Beat the whites with a mixer at high speed until fluffy.
Without turning off the mixer, begin to pour in the remaining sugar in a thin stream.
Continue whisking until the sugar dissolves. The protein mass should become very thick.
Combine the protein and chocolate masses.
And very carefully, using a silicone spatula, we begin to mix the protein and chocolate masses with up and down movements.
The dough for the chocolate sponge cake should be homogeneous, without lumps.
Grease the walls of the multicooker bowl with a little sunflower oil. Pour the prepared dough into the bowl, turn on the multicooker to the “Bake” function for 1 hour 15 minutes.
Place the fluffy, tender chocolate cake from the multicooker bowl onto a wire rack and leave to cool completely. The cooled sponge cake, sprinkled with powdered sugar, can be served. And I decided to make a cake out of it.
To prepare the cake, I cut the sponge cake into 3 parts.
I coated each cake with cream made from cottage cheese, white chocolate and butter, and placed pitted cherries between the cakes. I assembled the cake, brushing the top with cream.
The cake, made from a chocolate sponge cake baked in a slow cooker, turned out very tasty.
Bon appetit!
Step 1: prepare the dry mixture.
Despite the rather extensive list of ingredients, the dough prepares very quickly. To begin, grease the bottom, as well as the inner sides of the walls of the Teflon bowl from the multicooker, with a thin layer of butter.
Then, using a fine mesh sieve, sift the required amount of wheat flour into a dry deep bowl. Due to this process, this ingredient dries, becomes looser and gets rid of any kind of debris, for example, such as pebbles or lint. Then add bitter cocoa powder, baking powder and baking soda to the flour. Mix everything with a whisk until smooth and move on.
Step 2: prepare the dough.
Place a kettle half filled with purified water on medium heat and let it boil. Meanwhile, beat the eggs with the back of a kitchen knife and place the whites and yolks into a deep bowl. Add two types of sugar there: regular sand and vanilla. Place everything under the mixer blades and beat at the highest speed until foam forms and the grains are completely dissolved, about 4-6 minutes.
Then pour refined vegetable oil, whole pasteurized milk, preferably at room temperature, into the egg mass, and mix everything again, using the same mixer, but at low speed, or slowly using a whisk.
After this, we begin to add the dry mixture of flour, baking powder, baking soda and cocoa into the same bowl. We act gradually, adding it in small portions, at the same time using a silicone or wooden kitchen spatula, kneading a semi-thick viscous dough, like for pancakes.
When it takes on the desired structure, pour a glass of boiling water from a kettle into it, shake everything until smooth and proceed to the next, almost final step.
Step 3: prepare the chocolate biscuit in a slow cooker.
We transfer the resulting semi-finished flour product into the prepared Teflon bowl, attach it to the recess of the multicooker, plug in the kitchen appliance, cover it with a tight-fitting lid and select it on the luminous display “Baking” mode for 75 minutes. If the duration of the process in your machine is designed for only 50–60 minutes, then after turning it off, be sure to set the same program and finish baking the sponge cake for 20–25 minutes without opening, otherwise it will be very wet!
After the required time, that is, as soon as the dessert is ready, carefully lift the lid and within 2 –3 minutes release hot steam. After this, carefully remove the baked goods, this is done very simply, place a steam basket on the chocolate miracle, use oven mitts to remove the bowl, turn it upside down and lift it, the sponge cake will remain on the plastic platform. Transfer it to a large flat dish, tray or oven rack and cool to room temperature.
Step 4: Serve the chocolate cake in the slow cooker.
After cooking, the chocolate sponge cake in the multicooker is cooled and then acted on based on your own preferences, for example, you can simply sprinkle it with powdered sugar, soak it in honey, your favorite jam, pour over hot chocolate or condensed milk, sprinkle with ground nuts and serve immediately.
Or let it stand for about 7-8 hours at room temperature, using a serrated knife or pastry string, divide it crosswise into several layers, treat each with your favorite cream, layer with finely chopped fruits or berries and assemble a very appetizing cake. In any case, it is pleasant to savor this delicacy in good company along with fresh cold or hot, freshly brewed drinks. Cook with love and enjoy homemade baked goods!
Bon appetit!
If you don’t like the smell of soda, then completely replace it with baking powder, putting 3 teaspoons of this ingredient in the dough instead of 1.5 teaspoons;
Some housewives give the biscuit a richer taste with instant black coffee; it is diluted in a glass of boiling water, which is then immediately poured into the dough;
Very often, some chopped nuts of any kind, as well as dried fruits or berries are placed in this type of dough;
An alternative to vanilla sugar is a liquid extract of this spice, and an alternative to butter for lubricating the bowl is vegetable oil or margarine for baking.
The best way to get a tall chocolate sponge cake is to cook it in a slow cooker. This multifunctional device will not disappoint! You don't have to fuss with the oven, baking thin layers one after another and then assembling the cake. Using a “smart” device, you will receive all the cakes at once in the form of a fluffy pie, which, if desired, can be eaten entirely without dividing into layers.
Classic: Chocolate Egg Cake
A 3-liter multicooker makes an excellent base for a cake, a treat for tea, or milk. At the end you will have a fragrant, fluffy sponge cake 6.5 cm high.
Ingredients
Servings: – + 7
- Chicken egg 5 pieces.
- Granulated sugar 5 tbsp. l.
- Cocoa (preferably using alkalized powder) 2 tbsp. l.
- Fine flour 5 tbsp. l.
- Oil (this product is needed to lubricate the bowl)
Per serving
Calories: 268 kcal
Proteins: 5.7 g
Fats: 7.6 g
Carbohydrates: 44.7 g
40 min. Seal
Remove all the necessary products from the refrigerator and let them come to room temperature. In this case, the eggs will beat better and the sugar crystals will dissolve faster.
Sift flour into a bowl 3 times, add sifted cocoa powder, mix.
Break the eggs, distributing the yolks and whites into different containers. Not a single gram of the yolk component should penetrate into the white part (this is easier to do if the eggs are fresh, with a strong yellow center). Pour granulated sugar into a container with yolks.
Beat the whites until stiff peaks form. This action will take about 5-7 minutes. The task can be made easier by adding a pinch of salt and a few drops of lemon juice to the bowl. If you did everything correctly, then on the surface of the mass you will get a non-blurring relief from the whisk, and strong foam will not flow out of the tilted container.
Beat the yolks with sugar with a mixer (first at low speed to break the egg structure, and then at medium). The mixture should turn white and all the sugar should dissolve. To do this, it will be enough to work with the mixer for 3-4 minutes.
Gradually add the dry ingredient mixture to the yolks and mix gently with a spatula. At the same time, add protein foam to the dough, also carefully working with a spatula in the same direction from bottom to top. Divide the whites into 3-4 segments and add them alternately with parts of the flour mixture. You will have an airy dough. Ideally, it should not flow.
If you were unable to do all these manipulations correctly and the whites have settled, add baking soda (2/3 teaspoon) mixed with lemon juice (2 teaspoons). Stir.
Immediately coat the inside of the multicooker bowl with oil and transfer the dough into it.
In the list of modes, select: “Baking”, set the timer to 60 minutes. Then continue cooking the sponge cake on the Keep Warm setting for another 15 minutes. Recommendations regarding the baking mode may differ for different multicooker models. A wooden skewer comes out dry when the cake is finished. Let the chocolate cake sit in the turned off slow cooker for another 25 minutes. Leave the device lid closed.
Once cooked, remove the chocolate cake by inverting the slow cooker onto the steamer rack. The cake will leave the container on its own. Cool the cake directly on a wire rack.
Luxurious sponge cakes can be a little dry, but due to the porosity of the cake, it perfectly absorbs moist ingredients.
If you plan to make a chocolate cake, wrap the cake in film and refrigerate for at least 10 hours. After this, the monolithic ripened sponge cake can be divided into layers and coated with your favorite cream, jam, layered with meringue, and doused with ganache.
According to the proposed recipe, chocolate cake turns out great in a regular oven, but there are types of sponge dough that are better baked in a slow cooker, for example, “chocolate in boiling water.”
Other options for making chocolate biscuits in a slow cooker
If the classic sponge cake seems a little dry to you, add butter and dairy products to the eggs. In this case, you will definitely have to introduce baking powder into the dough, but the baked goods will become tender and acquire a rich taste.
All proposed chocolate sponge cake recipes are designed for a 3-liter multicooker. If you have a more powerful appliance, change the cooking time.
This recipe uses chocolate bars, but you can substitute cocoa powder.
List of required products:
- medium-sized chicken egg - 4 pieces;
- premium wheat flour – 220 g;
- cocoa – 20–50 g;
- baking powder – 15 g;
- butter – 100 g;
- dark chocolate (more than 75% cocoa) – 85 g (1 bar);
- sour cream – 200 ml;
- salt - a pinch;
- sugar (it is better to use powdered sugar) – 200 g (less can be used, to taste).
Sequence of steps on how to prepare ultra-chocolate sponge cake in a slow cooker:
- Beat soft butter and sugar with a mixer. Achieve the splendor of the mass. Powdered sugar will disperse faster in the oil mixture.
- When the sweet mass begins to noticeably increase in volume, without stopping the mixer, beat in the eggs one at a time.
Set the mixer aside. Gradually add sour cream into the butter mixture, gently stirring the mixture with a spatula or spoon. - Sift flour with baking powder into a separate clean container. Add some salt. Stir. If you do not want to use chocolate bars, then at this stage add cocoa (4 tablespoons) to the flour, and if not, then add 1 spoon of chocolate powder. Stir.
- Melt the chocolate bar broken into pieces in a slow cooker (“warm” mode). This can be done in a water bath or in the microwave so as not to dirty the bowl of the device.
- Gently stir the dry ingredients into the egg-butter mixture, piece by piece.
- Now is the right time to add melted chocolate to the dough. Achieve a homogeneous state of the mass. The mixture will become thick and oily - as it should be.
- Transfer the workpiece into the prepared slow cooker. Bake the sponge cake on the “baking” setting for 65 minutes. When the timer turns off, leave the product in the machine’s container for 20 minutes. After this, invert the multicooker bowl over the rack. The cake will come out of the appliance freely.
When the baked goods have cooled, transfer the product to a plate. Any cream is suitable for this biscuit, including sour cream, or cream mixtures based on condensed milk.
You can make a surprisingly moist chocolate sponge cake in a slow cooker by boiling the dough with boiling water. A very tasty pie prepared according to this recipe can be eaten without cream or other additions. Of course, the chocolate flavor of the dessert will be enhanced if you top the cake with brown icing.
List of ingredients:
- finely ground wheat flour – 2.5 cups;
- chicken egg – 2 pieces;
- granulated sugar – 2 cups;
- soda – 1.5 teaspoon;
- baking powder - 1.5 teaspoons;
- cocoa – 6 tablespoons;
- milk – 250 g;
- vanillin – 1 g;
- vegetable oil – 90 ml;
- boiling water - 1 cup.
Sequencing:
- Combine flour, soda, salt, and cocoa sifted with baking powder in a separate container. The last ingredient also needs to be sifted. Mix well.
- In a convenient bowl, whisk the eggs with sugar until light foam appears and the sweet crystals are partially dissolved. Pour in vegetable oil. Stir.
- Add dry ingredients to the sweet egg-butter mixture. The result will be a thick brown dough.
- Now quickly pour a glass of boiling water into the mixture and stir vigorously. The mixture will be quite liquid.
- Pour the dough into a greased multicooker bowl.
- Set the “baking” mode for 60 minutes. Then, without opening the lid, continue cooking for 20 minutes in the “warm” mode.
- Then open the lid and check the readiness of the biscuit.
It is advisable to completely cool the cake in the appliance, and then remove it by turning the multicooker onto a wire rack.
The cooled biscuit should be kept wrapped in cling film in the cold for at least 24 hours. And after 3 days it will become even tastier.
If you do not consume animal products, this is not a reason to refuse a delicious dessert. When cocoa powder is included in the recipe, the product automatically acquires a chocolate taste, and the multicooker will not let you down!
Ingredients:
- wheat flour – 200 g;
- cocoa – 30 g;
- sugar – 200 g;
- salt - a pinch;
- baking powder – 10 g;
- refined vegetable oil (preferably olive) – 80 ml;
- water – 250 ml.
How to cook:
- Sift all dry ingredients into a deep bowl.
- Make a slide from the loose mixture, and at its top create a depression into which pour the mixture of water and oil. Stir.
- Transfer the dough into a greased multicooker bowl.
- Cook the biscuit in the “baking” mode for 50 minutes, and then in the “warming” mode for 10 minutes.
Recipes for chocolate sponge cake for a multicooker are practically no different from the recipe for similar products in the oven. But you don’t have to constantly look into the oven and worry that the baked goods will burn.
A sponge cake in a multicooker always turns out fluffy and tall, since the contents of the device are evenly heated from all sides. If you want to increase the amount of ingredients, make sure that the dough does not occupy more than 2/3 of the bowl volume in the multicooker, since the finished sponge cake increases significantly in size.
In my house, a multicooker appeared as a gift and stood in the kitchen cabinet for a very long time, not finding a use for it, since, in principle, I consider myself adherents of traditional cooking methods and have more respect for pots and pans. Then, gradually, I became convinced that this device is good for cooking some food, porridge for example. And even later I was convinced to try baking a biscuit and, you know, I liked it! It bakes perfectly, doesn’t burn, no need to watch or cover with foil. In general, today we will bake a chocolate biscuit in a slow cooker.
Typically baking time is 1 hour. But it can vary for various reasons, starting from the multicooker model (Redmond, Polaris, Panasonic, etc.) and ending with the network voltage. Therefore, after 60 minutes, it is recommended to open the lid slightly, pierce the cake with a wooden skewer and decide whether the baking is ready.
Chocolate sponge cake with cocoa in a slow cooker
This is a pretty simple, quick recipe. Unlike the classic version, where the yolks and whites are beaten separately, here we will not do this and those “stable peaks” of the whites are not important to us. However, to make the sponge cake fluffy and light, we will use another technique, which is called “boiling water”, i.e. The dough for our chocolate sponge cake will be brewed with boiling water. How to do this in a slow cooker, see below in the step-by-step recipe with photos.
Ingredients:
- boiling water – 200ml;
- milk or kefir – 200ml;
- eggs – 2 pcs;
- sugar – 350g;
- flour – 270g;
- cocoa – 60g;
- vegetable oil – 90ml;
- soda – 1.5 tsp;
- baking powder – 1.5 tsp.
How to bake chocolate sponge cake in a slow cooker
Chiffon chocolate sponge cake in a slow cooker
Why is it called chiffon? Those who are familiar with fabrics know that chiffon is a very thin, almost transparent, light and airy fabric. Just like this biscuit. In the recipe we will still separate the eggs, i.e. We will do our best to make the base for the chocolate cake as fluffy as possible. Boiling water is no longer needed, but vegetable oil is the second prerequisite. We use coffee for taste; it will add a very slight bitterness and a faint coffee aroma. However, if you don't want to, you can easily do without it.
What we need:
- wheat flour – 100g;
- eggs – 4 pcs;
- sugar – 90g;
- powdered sugar – 20g;
- cocoa – 30g;
- instant coffee – 1 tsp;
- water – 90ml;
- salt - a pinch;
- vegetable oil – 60ml;
- baking powder - 1 tsp;
- soda – 0.5 tsp.
How to make chocolate chiffon cake in a slow cooker
- Let's start by making a chocolate-coffee “drink.” To do this, mix cocoa powder and coffee in a small saucepan and pour in the amount of water indicated in the list. Place on low heat and, stirring, bring to a boil. Turn off the heat and leave to cool.
- Separate the eggs. Separate the whites into one large bowl, the yolks into another. Moreover, we will need whites from all 4 eggs, and yolks from only 2. It is very important that neither the shell nor the yolk get into the whites; this may not only prevent them from whipping, but prevent them from whipping at all. I put the bowl of whites in the refrigerator; once they cool down, they will more easily take on the consistency of fluffy foam when whipped.
- Meanwhile, pour sugar into the yolks and whisk immediately. If you leave it standing, the sugar will dry out the egg yolks and they will not clump together properly. Beat with a mixer for 4-5 minutes. The quality of whipping greatly affects the quality of the biscuit. The mass will turn white and increase in volume.
- Check to see if the chocolate drink has cooled down enough. If it becomes warm, you can pour it into the whipped mass. Pour in a thin stream, continuing to work with the mixer.
- In a separate container, sift the flour along with baking soda and baking powder. Then add the dry mixture into the liquid mixture in parts, continuing to mix after each addition. We pour in the oil and as a result we get a liquid dough - the base for the biscuit. By this time it had already acquired a chocolate color, but was still not voluminous enough.
- And the proteins will add volume to it. We take them out of the refrigerator. Be sure to wash and dry the mixer beaters. First we work at slow speed, when large bubbles appear, add a pinch of salt. Salt has the property of binding protein and therefore helps in obtaining better results. Increase the speed to maximum and, being patient, beat. When the mixture turns white. But it will still be liquid, add powdered sugar. We work until we get a mass, which in cooking is called “stable peaks.” For better understanding, if you turn a bowl of foam upside down, it will not flow out.
- One important and difficult moment has been passed. The second one remains - mixing the protein foam into the biscuit dough. The main thing here is not to drop the mass, which means you need to mix it very carefully. It is ideal to use a silicone spatula for this. Add in three parts. The first part can be mixed with the dough more actively, it will thin the mixture and it will be easier to mix in the remaining protein. The movements of the spatula should be from top to bottom, as if you were wrapping the dough in the foam. Carefully, but carefully.
- Now we can exhale, all the difficult work is finished, and the multicooker will do the rest for us. Usually it is not recommended to grease the bowl in advance, but if you are baking a biscuit in a multicooker for the first time or the surface of your bowl is somewhat worn, then it is better not to neglect this condition - grease the bottom and sides with a small amount of butter.
- Transfer the dough into a container and smooth it out slightly. You can hit it on the countertop a couple of times to remove any air bubbles inside. We put it in the multicooker, turn on the “Baking” mode and leave to rest for 1 hour.
- After the multicooker signal, do not rush to remove the biscuit from the container. Instead, take the bowl out and turn it upside down. Let the baked goods cool covered.
And that’s it – our chocolate-coffee sponge cake is ready!
Moist chocolate sponge cake in a slow cooker
Perhaps you are familiar with the rather popular type of chocolate brownie? Of course, it is classically baked in the oven, but today we are talking about baking chocolate biscuits in a slow cooker, so we will try to apply the cake technology for our case. What will this give us? We will get a moist cake, which then will not even need to be soaked with anything, and what’s more, you don’t even need to prepare cream for it. Instead, it will be enough to cover the top of the cake with chocolate fudge - ganache or even just sprinkle with powdered sugar and ground nuts and the dessert is ready!
Grocery list:
- flour – 160g;
- cocoa powder – 80g;
- sugar – 300g;
- eggs – 3 pcs;
- milk – 250ml;
- butter – 100g;
- salt - on the tip of the knife;
- soda – 1/4 tsp;
- baking powder for dough – 1 tsp.
How to make moist chocolate cake in a slow cooker
- Melt the butter and set it aside to cool slightly. Warm the milk slightly.
- In a large bowl, mix all dry ingredients, excluding sugar.
- In a mixer bowl, beat the eggs and sugar well.
- Pour milk and butter into beaten eggs.
- Pour the liquid mixture into the dry ingredients. Mix thoroughly, using a whisk, fork or mixer at low speed.
- Pour the dough into the greased multicooker bowl. Bake on the “Baking” program for 1 hour.
- The finished biscuit, first cool in the bowl for 10 minutes, then cover with a plate of suitable diameter and turn over.
Our moist chocolate flavored sponge cake is ready. It is good both warm and chilled!
