This Slow Cooker Chocolate Orange Cake is very easy to make and your slow cooker/crock pot does all the hard work for you, therefore, giving you time to get on with other important non-cake stuff!
In all the years that I have owned and been using slow cooker, I have never made a sweet recipe with it. This seems hard to believe, however, it is true! I guess being a baker, I am happy to make my cakes in an oven, and have not felt the need to cook them slowly. Therefore, I have only cooked savoury dishes in my slow cooker. Until now!
However, for a while I have been seeing some gorgeous cakes made in a slow cooker, and feeling inspired by Lucy from Baking Queen 74 and her delicious recipes, I decided at the weekend to break my slow cooking cake ‘cherry’ and have a go myself!
Upon discovering I had a chocolate orange in my cupboard, I opted to use this as the basis for my cake. Furthermore, having taken a look at this amazing slow cooked cake, I came up with my recipe.
Slow Cooker Chocolate Orange Cake
The cake took 2 hours and 40 minutes to cook on high, and I was really pleased with how it turned out. Thankfully, the cake was not rubbery, which I did worry might happen. Instead, it was light, moist and, well delicious!
Everyone enjoyed a slice as soon as it cooled down. It did not hang around for long.
How To Make It
You can see how easy this cake is to make, by watching this video:
However, I also have the recipe for this easy Slow Cooker Chocolate Orange Cake right here:
- 200g self raising flour
- 50g cocoa powder
- 175g caster sugar
- 125g butter or soft margarine
- 3 eggs
- 150 ml milk
- 30ml orange juice
- 1 Terry's Chocolate Orange
- Grease and line a slow cooker/crock pot
- In a food processor, cream together the butter and sugar until pale and creamy
- Add the eggs and beat again
- Add the flour, cocoa powder, milk and orange juice and beat together until combined
- Add half the batter into the bottom of your slow cooker/crock pot
- Place some chocolate orange segments on the batter
- Cover with the remaining cake batter and smooth over
- Add the rest of the chocolate orange pieces
- Cover with the lid and cook on high for 2½ - 3 hours (mine took 2 hours and 40 mins), check after 2 hours and so on until firm to the touch
- Carefully remove from the bowl , cool and then enjoy
- Keep in a cake tin and it should be good for up to 3 days .
Thank you Lucy for giving me the nudge I needed to give this way of making a cake a try!
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