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Post by lwagne on Sept 1, 2014 19:22:10 GMT -5
Here is THE choclate cake recipe!! I substitute fresh espresso for water! Amazing Slow Cooker Chocolate Cake Recipe 3 Photos READY IN ABOUT 4 hrs Original recipe 2 cups white sugar (I use 1 cup white sugar, one cup brown sugar) 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder (ghirardelli is always best) 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil (I use 1/4 cup vegetable oil and 1/4 cup applesauce) 2 teaspoons vanilla extract 1 cup boiling water (I use fresh espresso!!) Directions Spray crock of a large slow cooker with cooking spray. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well. Pour the cake batter into the prepared slow cooker. Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving. Kitchen-Friendly View PREP 20 mins COOK 3 hrs I think the THERMOWELL timing came out like this - with many people chiming in: Preheat 5 minutes, put cake in thermowell on thermobaker and leave on five more minutes, gas off 45 minutes, gas on 5 minutes, cook another 45 minutes with gas off. When I have the cake in and the gas on, I didn't have it on all the way high.
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Post by vaporvac on Sept 1, 2014 20:24:12 GMT -5
That's the one!!! Question: did you make this in your B or C? Just wondering how the temp and timing may change.
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Post by lwagne on Sept 2, 2014 11:50:16 GMT -5
I made it in the Silverlight - BZ. The other site had quite a discussion on this cake with various timings. I think Chuckie got pudding and didn't mind at all. It does slightly pull away from the sides and cracks a little on the top when done, so you can fool with it a little bit.
I really am not a scratch cake person and this is really fabulous and would last for a week or more if people would stay away from it!!
I'm also sure I used half vegetable oil and half applesauce because I always do that substitution, and probably half brown and half white sugar.
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Post by Chuckie on Sept 3, 2014 22:25:10 GMT -5
I made it in the Silverlight - BZ. The other site had quite a discussion on this cake with various timings. I think Chuckie got pudding and didn't mind at all. Chuckie got pudding because methinks the "B"s w/their back vent especially do NOT do as well with the well on recipes like this. I just turned the oven to 350 & kept checking the 'pudding', and MAN, did it turn out MAH-VELOUS!!! I made this @ my Mom's "C" in the well--along with the Idlehour biscuit recipe that NEVER browned in our "B" well--and all came out as it was supposed to. Go figure... CHEERS! Chuckie
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Post by lwagne on Sept 5, 2014 9:43:30 GMT -5
Can the vent on the "B" thermowell be unhooked??
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Post by vaporvac on Sept 5, 2014 12:40:54 GMT -5
I've thought the issue isn't so mych the vent which closes very tightly on mine, but the air intake. It's really small on the C. I guess the vent does slow down the time with the gas ON. Maybe someone who currently has the two models apart can do a side-by-side comparison. (Or maybe I should just look at my diagrams.) In any case, I guess further investigation is required.ie. more cake!
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