Chocolate Sponge Cake in a Slow Cooker with Sour Cream
by Editorial Staff
Chocolate sponge cake will not leave anyone indifferent due to its rich chocolate taste and amazing porous structure. Due to its simplicity of preparation, a chocolate sponge cake in a multicooker will certainly become a frequent guest of your table.
Ingredients
- Flour – 2 cups
- Sugar – 3 cups
- Eggs – 2 pcs.
- Milk – 1 glass
- Water – 1 glass
- Vegetable oil (sunflower) – 1/3 cup
- Cocoa – 6 tbsp
- Soda – 1.5 teaspoon.
- Baking powder – 1.5 teaspoon.
- Vanilla sugar – 10 g
- Sour cream – 400 g
- Butter – 30 g
Directions
- Break two eggs into a bowl, add two cups of sugar, beat with a mixer or blender.
Add a glass of milk, a third of a glass of sunflower oil, and mix again. - In a separate container, mix the sifted flour, one and a half teaspoons of soda, one and a half tablespoons of baking powder, and 6 heaped spoons of cocoa. We mix.
- We put the kettle on (we need a glass of boiling water).
Add dry ingredients to liquid ingredients little by little and mix.
Add a glass of boiling water, mix. - Lubricate the multicooker bowl with butter. Pour our dough into a bowl. We put the bowl in a slow cooker and turn on the “baking” mode for 1 hour.
After the end of the program, we leave the biscuit in a multicooker on heating for 15-20 minutes so that it does not settle.
- Here’s a chocolate sponge cake in a slow cooker. Let it cool a little, in the meantime, we make sour cream.
- Pour sour cream into a bowl for beating, add a glass of sugar and vanillin or vanilla sugar.
Beat with a mixer or a blender at high speed until the sour cream becomes thicker (I got it with a mixer in 8 minutes). - Cut the biscuit into cakes.
- We coat each cake well with sour cream.
- Chocolate sponge cake with sour cream is ready. It is better to send it to the refrigerator for a couple of hours so that it is soaked.
Enjoy your meal!
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