So, this happened. I made a cake in my slow cooker. Photographed it, you know made notes and shit. For you guys! Sat down, start typing and uploading the photos and, oh what's this? a broken laptop? Fantastic. So I did take a lot of photos, but this is all I managed to upload before the Laptop Meltdown of 2011, (blame Apple, I am right now).
I'm trying you guys. So this is a good recipe if you're a student with no oven, if you're a busy mum who'd still like to bake while cleaning up and sorting everybody out, or if you're a supposedly grown woman of almost 26 who decides to live in a cabin with no oven instead of a normal house. Here are some photos of my cabin!
So this cake, it's not going to win any awards for it's appearance. You can't even really cut it into slices while it's all warm and gooey (the best time). But you can scoop some out and kind of press it into a heart shape and eat it with some ice cream. And it's definitely good enough to serve to guests, it's gooey and chocolately and the crumb structure is PERFECT. You're just going to have to trust me though because I can't show you the cross section, the close up of crumbs on the fork, the melty ice-cream shot. Frustrationville.
a slow cooker obv
2 cups plain flour
1 cup sugar
4 tbsp cocoa
4 tsp baking powder
1/2 tsp salt
1 cup soy milk
4 tbsp vegetable oil
1 cup chopped nuts, I used hazelnuts
1 1/2 cups dark chocolate chips
For the sauce:
1 1/2 cups brown sugar
1/2 cup cocoa
1 1/3 cups boiling water
So! In a bowl, mix all the dry ingredients, then the wet until mixed. Rub some vegetable oil onto a paper towel and just wipe the inside of the slow cooker with it. Add the chocolate chips and nuts to the mix, then pour into the slow cooker. For the sauce, mix the sugar and cocoa, then slowly add the boiling water and stir it until there aren't any more lumps. Pour over the batter.
I know it feels weird to pour fluid over cake batter but the end result is a sticky chocolate sauce that pools underneath the cake!
Put the lid on and turn the heat setting to high for around 2 hours. It's kind of hard with slow cookers because you shouldn't take the lid off, but if you can peek through the glass and see the the cake has risen, the top isn't glossy anymore and the sauce is bubbling, it's done. Stick a knife in it to check. Leave it to cool for around 30 minutes before you cut it if you want it to look vaguely normal. If you are me, eat it with a spoon straight out of the pan.
I'm sorry about the lack of photos you guys, hopefully by this time next week I'll have a fixed/better/magical computer.