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Chocolate sponge cake in a slow cooker recipes. Sponge cake in a slow cooker - not as difficult as it seems

If you have never cooked a biscuit in a slow cooker, then there is just an opportunity to learn this. A multicooker is exactly the device in which any dish will turn out. Even baking, even the one you dreamed of for so long, but still did not dare to try to bake.

Baking a classic biscuit is as easy as shelling pears, especially if you use a multicooker. As for chocolate, sometimes doubts arise as to whether it is worth trying and which recipe to use. We bring to your attention a simple and proven recipe for making chocolate sponge cake in a slow cooker.

What products you may need:

  • chicken eggs, fresh - 6 pcs.;
  • white sugar - 1 glass without a slide;
  • flour top grade wheat - 200 ml or an incomplete glass;
  • cocoa powder - 4 full tablespoons;
  • powdered vanilla - to taste or on the tip of a knife.

Cooking dough for chocolate biscuit in a slow cooker:

  1. Eggs, as you might guess, must be fresh. If in doubt, do not be lazy and before you start kneading the dough, check them for freshness. You need to pour water into a bowl and lower all 6 eggs, or you can individually. If the eggs remain at the bottom, then everything is in order - the product is fresh and you don't have to worry about anything. If any of the eggs floated up, then it must be removed and replaced with fresh ones.
  2. By the way, you need eggs directly from the refrigerator, that is, chilled. Beat all 6 eggs into a spacious and deep bowl, add the indicated amount of granulated sugar, beat these ingredients with a mixer at the highest speed. You need to beat for a long time, from 7 minutes or more. Until you get a dense white foam.
  3. If it is, then everything was done correctly, but if the foam did not work, then most likely, there are particles of fat on the walls of the bowl. It is he who prevents the eggs from whipping into a white and fluffy foam.
  4. For now, set the whipped egg whites aside and take another bowl. You need to mix the rest of the dry ingredients in it: this is flour (be sure to sift!), Cocoa powder and vanillin in powder (if not, then vanilla sugar).
  5. The components must be mixed thoroughly, since cocoa powder is poorly soluble in a liquid medium. Therefore, it is so important to mix it well with flour.
  6. As you may have guessed, we will not add any baking powder or soda to the dough for making chocolate biscuit in a slow cooker. This is superfluous, because eggs with sugar, beaten into a strong foam, take all responsibility for the splendor of the baked goods. Here it is only important to correctly connect both components.
  7. And you need to do it like this: gradually add protein whipped with sugar to the dry component of the dough, stir (but not vigorously) and again add 1-2 large tablespoons of egg foam. Stir and add again, and so on until you get a liquid dough at first glance.
  8. And then we quickly grease the walls and bottom of the bowl of the device with oil (creamy is ideal, but if it's over, then any vegetable).
  9. Pour the dough into the prepared multicooker bowl, set the "Baking" mode, set the timer to 1 hour plus another 5 minutes. The total is 65 minutes. Just so much will be needed in order for the chocolate sponge cake to bake well in a slow cooker.
  10. What do we do next? We are just waiting for the signal, and in the long minutes of waiting, you can do something useful. For example, get a beautiful tea set, put the cups and saucers on the table, lay out the napkins and make tea closer to the time when the biscuit is ready.
  11. And the readiness of baking is determined very simply: after all, you just need to wait for the timer to work. After the signal, it is allowed to open the lid of the device in order to very, very carefully transfer the biscuit to the plate. However, the best way to do this is to use a steaming rack. It will help you get through this part of the job much faster.
  12. Leave the baked goods on a plate to cool slightly.

Chocolate biscuit baked in a slow cooker is waiting for you on a plate. Cut it with a sharp knife and admire how beautiful, tall and lush it is. It is also very tasty, especially if you treat your guests to a chocolate sponge cake baked in a slow cooker.

Chocolate biscuit in a slow cooker on boiling water

Do you know why many people love biscuit dough so much? Precisely because it is very easy to cook, and the biscuit itself is the easiest to bake in a multicooker. After all, this appliance maintains a balance, so that the baked goods will never burn. So this time we propose to bake a simple and very tasty chocolate sponge cake in a slow cooker with boiling water. It will be soft, juicy and very, very chocolatey. What's the secret? Let's find out.

What products will be needed:

  • sugar - 2 glasses without a slide;
  • premium flour - 2 glasses without a slide;
  • eggs - 2 pcs.;
  • soda and baking powder - 1.5 tsp each;
  • cocoa - 6 tablespoons with a slide;
  • milk - 250 ml;
  • vanilla sugar - sachet;
  • vegetable oil- 1/3 cup;
  • steep boiling water - 1 glass.

A multicooker chocolate sponge cake is prepared as follows:

  1. In a clean bowl, stir the eggs (chilled) with the sugar. Stir first with a fork, then beat with a mixer.
  2. Add milk and vegetable oil to the mass, mix again. It is allowed to use a mixer.
  3. In another bowl, you need to combine: flour, soda, baking powder (pay attention to the expiration date of this component), cocoa powder. Mix all components very thoroughly and add in small portions to the liquid part of the dough. Stir, there should be no lumps.
  4. If the dough suits you, it is homogeneous and no lumps of cocoa powder come across, then you can pour in boiling water (1 glass), and then quickly stir the dough.
  5. Oddly enough, but the dough for baking chocolate sponge cake in a multicooker turns out to be too liquid. Many housewives want to add more flour to make it look the way they are used to. But that's just not worth doing. Everything has its time.
  6. In a multicooker bowl prepared in advance or right now, you need to grease it with butter (bottom, walls), you need to pour out the batter.
  7. We select the traditional cooking program for this dish - this is the “Baking” mode, and the time must be set to 1 hour (or 60 minutes).
  8. Once you hear the signal, it’s too early to tell that the biscuit is ready. We need to wait quite a bit more. In the meantime, do not rush to turn off the multicooker, you need to switch the device to heating mode without opening the lids and leave for 20 minutes. And when this time is firmly maintained, feel free to open the lid of the multicooker.
  9. If possible, we recommend that you cool the chocolate sponge cake in a multicooker completely, and then remove it with a double boiler (this is a grid with holes).
  10. Then you can make a real masterpiece from the resulting chocolate biscuit. If there is inspiration, then you can make a cream (any, sour cream, custard, with the addition of cream, etc.), cut the biscuit into 2 halves to soak with the cream.

You do what you want, and we can only be proud of your achievements. In any case, the chocolate sponge cake itself in a multicooker turns out to be delicious, with an amazing chocolate taste, very delicate, slightly damp and high! So it's enough for all family members, bon appetit!

Chocolate biscuit in a multicooker "Special"

Do you know what many of us want when the wind blows and it rains outside the window? Of course, warmth and comfort, and something else tasty for tea. This recipe is just for you, especially when you have a slow cooker at home. Everything is very simple.

Let's prepare the products:

  • eggs - 5 pcs.;
  • potato starch - 1 tablespoon;
  • premium white flour - 200 g;
  • cocoa powder - 6 tablespoons;
  • sugar - half a glass;
  • baking powder - 1 tsp;
  • vanilla sugar - 1 sachet;
  • a scoop of white vanilla ice cream;
  • butter for lubricating the multicooker container.

Cooking a delicious chocolate sponge cake in a slow cooker:

  1. In this recipe, the dough is prepared slightly differently than in the previous recipes. Because you need to take chilled eggs and very carefully separate the whites from the yolks. Mix the yolks with sugar (take exactly half of the portion indicated in the recipe), and beat the whites with the remaining sugar with a mixer. You will have to whip for a long time, long enough, at least 7 minutes at high speeds.
  2. You will also need a third container in which you need to mix the dry components: this is starch, cocoa powder and flour (be sure to sift).
  3. When this is all ready, then very carefully, so as not to disturb the "steady peaks", which many housewives have inherited by hard work, mix with the yolks. Very, very carefully and little by little, add the whipped whites to the yolk with sugar, mix.
  4. After that, you need to add dry ingredients to the dough and mix again. Only again we are careful and mix only with a spoon (or maybe with a spatula), moving from bottom to top.
  5. Grease the form with butter, transfer the dough. It will turn out to be a beautiful chocolate shade and close the lid of the device.
  6. And now the multicooker will not require our participation, you just need to set the desired cooking mode and while you can go about your business. Baking program, time 50 minutes.
  7. And here is the most main secret, do not rush to look under the cover right after the signal, it's still too early. It is necessary to extend the cooking time of the chocolate sponge cake in the multicooker by 15 minutes (or 20 if the multicooker is not of high power), but only switch the mode to "Heating".
  8. And after the time is up, you need to leave the biscuit "rest" in the slow cooker for another 20 minutes. It is allowed to open the lid.
  9. When all these steps have been passed, you can turn the chocolate sponge cake baked in a slow cooker onto a dish and continue to do as you want. You can simply cut into pieces, or you can cut the biscuit into 2 equal parts, each soaked with cream. It will turn out delicious chocolate cake hic.

We suggest doing everything as simply and quickly as possible: cut a piece of biscuit, put it on a plate, put a scoop of vanilla ice cream on top and enjoy this amazing combination of flavors. Bon Appetit!

Chocolate biscuit in a slow cooker on kefir

Perhaps the most Better conditions for baking, you can create a biscuit dough in a slow cooker. This has already been appreciated by many housewives and are happy to prepare chocolate biscuits in a multicooker for their loved ones. Often such products remain in the refrigerator, from which you can bake something delicious. This time we suggest trying to make a biscuit according to this recipe with the addition of kefir.

Baking products:

  • sugar - half a glass;
  • eggs - 3 pcs.;
  • flour - 2 glasses without a slide;
  • cocoa powder - 6 tablespoons;
  • baking powder - 1 tsp;
  • kefir of any fat content - 1 glass;
  • butter or margarine - 100 g.

Let's prepare a chocolate biscuit in a slow cooker:

  1. If you managed to buy fresh eggs, then this is already half the success. The main thing is to keep them in the refrigerator for several hours to cool down, and then beat just the eggs first, without separating the yolks and whites, and then gradually add sugar as you beat. First, beat a little, add again and beat again. Thus, you can quickly cope with the task, and the result will be an airy white foam.
  2. Now you need to pay attention to the butter, melt it in a bowl over very low heat. This can be done in the multicooker bowl, if you turn on the "Heating" function.
  3. The oil must be added to the eggs, mixed very carefully with a spoon, and then pour in the kefir.
  4. If there was no baking powder at home, then add half a teaspoon of soda after the kefir. Or, in general, you can pour a couple of spoons of kefir in advance and extinguish the soda in a fermented milk drink.
  5. If you are working with baking powder, then you need to sift the flour and add baking powder, mix, add cocoa powder, again knead the dry ingredients well with a spoon.
  6. Combine the dough ingredients, stir gently so that the beaten eggs do not sit down.
  7. Grease the mold with oil, pour out the dough, set the cooking mode for chocolate biscuit in the "Pastry" multicooker, set the time to 1 hour.
  8. After the timer runs out, you can not open the lid, you just need to switch the device to another program, set "Heating", leave for 15 minutes.
  9. Then you can open the lid of the multicooker, if you are in a hurry - get the chocolate biscuit in the multicooker immediately or wait at least 15-20 minutes.
  10. It is better to get baked goods using the steaming grid.

A chocolate sponge cake in a slow cooker turns out to be very beautiful: a delicate chocolate shade, a soft biscuit, and tall. To make it cool faster, you need to put it on the wire rack. You can decorate such baked goods with powdered sugar, pieces of dried fruit, fresh berries, nuts. Enjoy your tea!

The name speaks for itself, you will fall in love with this biscuit the first time, you will share the recipe and praise, praise and once again praise the multicooker assistant. Because for baking a chocolate biscuit in a multicooker according to this recipe, all conditions are created.

Baking products:

  • fresh eggs - 4 pcs.;
  • flour - 1.5 cups;
  • baking powder - 1 tsp;
  • butter - 100 g;
  • dark chocolate bar (80% cocoa);
  • sour cream - an incomplete glass;
  • fine salt - a pinch;
  • sugar is an incomplete glass.
  1. The butter should be soft, so beaten with sugar. If you want to speed up the process, we recommend replacing sugar with powdered sugar.
  2. The mass should be fluffy, so you can't do without a mixer.
  3. In the process of beating, as soon as the mass begins to increase in volume, add 1 egg at a time and beat without stopping.
  4. Add sour cream to this mass, mixing in a tablespoon. Use a spoon or spatula to knead the dough, but in no case, not with a mixer.
  5. Now the flour: you need another dry and clean bowl, sift the flour into it, add baking powder and a pinch of salt.
  6. Instead of a bar of chocolate, you can take cocoa powder, it must be mixed with flour, mixed well so that there are no lumps.
  7. If you are using chocolate, then you need to melt it over low heat and add it to the dough at the very end.
  8. We combine all the components, mix the dry components of the dough in small portions. Mix, the dough should be homogeneous, thick, slightly oily. It should be so.
  9. We put all the dough in a greased form, set the "Baking" program, time for 65 minutes.
  10. After the timer signal, you need to leave the chocolate biscuit in the multicooker for 20 minutes with the lid open, and then take it out and transfer it to a plate.

Chocolate sponge cake in a slow cooker is ready, have a nice tea party!

Chocolate sponge cake in a slow cooker. Video

Chocolate biscuit, baked in a slow cooker, is good because even the most inexperienced housewife can cook it. I got it airy and baked the first time.
How many of ready-made biscuit you can cook desserts !!! You can cut it into cakes and soak it with condensed milk, sour cream, you can layer some fruit filling... There are many options!

Chocolate sponge cake on boiling water turns out to be very juicy, so you don't even need to soak it. And for hobbyists, you can also experiment with different additives.

Cooking time: 20 + 60 + 20

Ingredients:

  • 2 glasses wheat flour
  • 1.5 teaspoons of baking soda
  • 1.5 teaspoons baking powder. If there is no baking powder, you can take 3 teaspoons of either baking soda, or 3 teaspoons of baking powder - this is not important.
  • 6 tablespoons of cocoa powder, (good brand "Red October")
  • 2 cups granulated sugar
  • one packet of vanilla sugar or vanillin
  • 2 chicken eggs
  • 200 ml or one glass of milk
  • half or a third of a glass for 200 ml of sunflower oil, add to the dough for porosity
  • one glass of boiling water

How to cook a chocolate sponge cake in a slow cooker:

Carefully separate the whites from the yolks.

With a mixer, beat the whites with sugar until peaks.

Mix dry ingredients in a bowl: 2 cups flour, 1.5 tsp. soda, 1.5 tsp. baking powder, 6 tablespoons cocoa and a bag of vanillin.

Add yolks, a glass of milk, 1 / 2-1 / 3 cup of vegetable oil to the whipped whites. And gradually introduce the dry mixture, stirring gently with a spoon. At the very end, pour in a glass of boiling water.

Grease the bowl of the multicooker with a piece of butter.

Pour the dough for our chocolate biscuit into a slow cooker.

Cooking a chocolate sponge cake in a Panasonic multicooker in baking mode for 60 minutes and add another 20 minutes without opening the lids.

In 80 minutes our chocolate biscuit on boiling water ready!

We take out the biscuit, turning it over, using a steamed basket.

Top view of a chocolate sponge cake.

Let it cool on a wire rack so that the bottom does not sweat.

Chocolate sponge cake in a slow cooker can be used for cakes, muffins, cookies, or you can simply drizzle it over with chocolate icing.

Step 1: prepare a dry mixture.

Despite the rather extensive list of ingredients, the dough is prepared very quickly. To begin with, grease the bottom with a thin layer of butter, as well as the inner sides of the walls of the Teflon bowl from the multicooker.

Then, using a fine mesh sieve, sift into a dry deep bowl the right amount wheat flour. Due to this process, this ingredient is dried, becomes looser and gets rid of any kind of litter, 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.


We put a kettle on a medium heat, half filled with purified water, let it boil. Meanwhile, with the back of a kitchen knife we ​​hammer chicken eggs and send the whites and yolks into a deep bowl. Pour two types of sugar there: ordinary sand and vanilla. We put everything under the mixer blades and beat at the highest speed until foam forms and the grains completely dissolve, for about 4-6 minutes.
Then pour refined vegetable oil, whole pasteurized milk into the egg mass, preferably room temperature, and mix everything again, you can use the same mixer, but at low speeds, or slowly with a whisk.

After that, we begin to introduce a 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 to a homogeneous consistency and proceed to the next, almost final step.

Step 3: prepare a chocolate sponge cake in a slow cooker.


We shift the resulting flour semi-finished product into the prepared Teflon bowl, attach it to the recess of the multicooker, turn on the kitchen appliance into the outlet, cover it with a tight-fitting lid and select 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 switching off, be sure to install the same program and bake the biscuit for 20-25 minutes without opening, otherwise it will be very wet!

After the right time, that is, as soon as the dessert is ready, carefully lift the lid and within 2 –3 minutes letting out hot steam. After that, carefully take out the pastries, this is done very simply, put a steam basket on the chocolate miracle, take out the bowl with the help of potholders, turn it upside down and raise it, the biscuit will remain on the plastic platform. We transfer it to a large flat dish, tray or wire rack from the oven and cool to room temperature.

Step 4: serve the chocolate sponge cake in a slow cooker.


After cooking, the chocolate sponge cake in a slow cooker is cooled and then they act according to their own preferences, for example, you can simply sprinkle it with powdered sugar, soak it with honey, your favorite jam, pour it over with hot chocolate or condensed milk, sprinkle with ground nuts and serve immediately.

Or let it stand for about 7-8 hours at room temperature, use a grooved knife or a pastry string to divide it across into several layers, treat each with your favorite cream, lay it with finely chopped fruits or berries and collect a very appetizing cake. In any case, it is pleasant to savor this yummy in good company along with fresh cold or hot, only brewed drinks. Cook with love and enjoy homemade baked goods!
Bon Appetit!

If you do not like the smell of baking soda, then completely replace it with food baking powder, put 3 teaspoons of this ingredient in the dough instead of 1.5 teaspoons;

Some housewives give the biscuit a richer taste of instant black coffee, it is diluted in a glass of boiling water, which is then immediately poured into the dough;

Very often, a little chopped nuts of any kind, as well as dried fruits or berries, are put in this type of dough;

Alternative vanilla sugar- a liquid extract of this spice, and butter for lubricating the bowl - vegetable or margarine for baking.

Most The best way to get a tall chocolate biscuit is to cook it in a slow cooker. The multifunctional device will not disappoint! You do not have to fiddle with the oven, baking thin cakes one by one, to then assemble the cake. Using the “smart” device, you will get all the cakes at once in the form of a fluffy pie, which, if desired, can be eaten whole without dividing into layers.

Classic: Chocolate Egg Biscuit

In a 3-liter multicooker you get an excellent base for a cake, a treat for tea, milk. At the exit, you will have a fragrant, fluffy sponge cake with a height of 6.5 cm.

Ingredients

Servings: - + 7

  • Chicken egg 5 pieces.
  • Granulated sugar 5 tbsp. l.
  • Cocoa (preferably 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 minutes Seal

    Get it all 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.

    Crack the eggs by distributing the yolks and whites in separate containers. Not a single gram of the yolk component should penetrate into the protein part (this is easier to do if the eggs are fresh, with a strong yellow center). Pour granulated sugar into a bowl of yolks.

    Whisk the whites until firm peaks. This action will take about 5-7 minutes. You can make the task 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 not get a blurry relief from the rim, and strong foam will not flow out of the tilted container.

    Use a mixer to beat the yolks and sugar (first at low speed to break the egg structure, and then at medium speed). The mixture should turn white, and all the sugar should dissolve. To do this, it will be enough to work with a mixer for 3-4 minutes.

    Pour the mixture of dry ingredients into the yolks in portions, and gently stir with a spatula. In parallel, add protein foam to the dough, also gently working with a spatula in a uniform direction from bottom to top. Divide the proteins into 3-4 segments and add them alternately with portions of the flour mixture. You will have an airy dough. Ideally, it shouldn't rain.

    If you did not manage to do all these manipulations correctly, and the proteins settled, add baking soda (2/3 teaspoon), quenched lemon juice(2 teaspoons). Stir.
    Immediately oil the inside of the multicooker bowl and transfer the dough into it.

    In the list of modes, select: "Baking", set the timer to the parameter - 60 minutes. Then keep cooking biscuit cake in the "Heating" mode for another 15 minutes. Baking recommendations may differ for different multicooker models. The wooden skewer comes out dry from the finished cake. Let the chocolate biscuit sit in the switched off multicooker for another 25 minutes. Leave the cover of the appliance closed.

    After cooking, remove the chocolate sponge cake by turning the multicooker over onto the wire rack from the steamer. The cake will leave the container on its own. Cool the cake directly on the wire rack.
    Chic biscuit baked goods it may be a little dry, but due to its porosity, the cake perfectly absorbs wet components.

If you are planning to make a chocolate cake, the cake should be wrapped in plastic wrap and kept in the refrigerator for at least 10 hours. After that, the monolithic ripened biscuit can be divided into layers and smeared with your favorite cream, jam, layered with meringues, poured over with ganache.

According to the proposed recipe, chocolate cake is excellent in a conventional oven, but there are types of biscuit dough, which is better baked in a multicooker, for example, "chocolate on boiling water".

Other options for making chocolate biscuits in a slow cooker

If classic biscuit it seems dry to you, add butter, dairy products to the eggs. In this case, you will definitely have to introduce a baking powder into the dough, but the baking will become tender, acquire a rich taste.

All proposed recipes for chocolate biscuit are designed for a 3 liter multicooker. If you have a more powerful appliance, change the cooking time.

This recipe uses slab chocolate but you can replace it with cocoa powder.

List of required products:

  • medium-sized chicken egg - 4 pieces;
  • wheat flour of the highest grade - 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, to taste).

The sequence of actions on how to cook an ultra-chocolate biscuit in a multicooker:

  1. Beat the sugar and soft butter with a mixer. Get the splendor of the mass. The powdered sugar will dissipate faster in the oil mixture.
  2. When the sweet mass begins to noticeably increase in volume, without stopping the operation of the mixer, beat in chicken eggs one by one.
    Set mixer aside. Gradually add sour cream into the oil mixture, gently stirring the mass with a spatula or spoon.
  3. Sift flour and baking powder into a separate, clean container. Salt. Stir. If you do not want to use slab chocolate, then at this stage, stir in cocoa flour (4 tablespoons), and if not, add 1 spoonful of chocolate powder. Stir.
  4. Melt the chocolate broken into pieces in a multicooker (heating mode). This can be done in a water bath or in the microwave so as not to stain the bowl of the appliance.
  5. Gently stir dry food in portions into the egg-oil mixture.
  6. Now is the right time to add melted chocolate to the dough. Achieve a uniform state of the mass. The mixture will become thick, oily - it should be so.
  7. Transfer the workpiece to the prepared multicooker. Bake the sponge cake on bake mode for 65 minutes. When the timer goes off, leave the product in the container for 20 minutes. After that, turn the multicooker bowl over the wire rack. The cake will come out of the appliance freely.

When the baked goods have cooled down, transfer to a plate. For this biscuit, any cream is suitable, including sour cream, or cream mixtures based on condensed milk.

A surprisingly moist chocolate sponge cake is obtained in a slow cooker if you boil the dough with boiling water. Highly tasty pie prepared according to this recipe can be eaten without cream or other additives. Of course chocolate flavor the dessert will intensify if you pour brown icing on the cake.


Ingredient List:

  • finely ground wheat flour - 2.5 cups;
  • chicken egg - 2 pieces;
  • granulated sugar - 2 cups;
  • soda - 1.5 teaspoons;
  • baking powder - 1.5 teaspoon;
  • cocoa - 6 tablespoons;
  • milk - 250 g;
  • vanillin - 1 g;
  • vegetable oil - 90 ml;
  • boiling water - 1 glass.

Sequencing:

  1. Combine flour, soda, salt, cocoa sifted with baking powder in a hotel container. The last ingredient also needs to be sieved. Mix well.
  2. In a convenient container, loosen the eggs with sugar until a light foam appears and the sweet crystals partially dissolve. Pour in vegetable oil. Stir.
  3. Stir dry foods into the sweet egg and butter mixture. You will get a thick brown dough.
  4. Now promptly pour a glass of boiling water into the mass and stir vigorously. This will make a pretty liquid mixture.
  5. Pour the dough into an oiled multicooker bowl.
  6. Set the bake setting for 60 minutes. Then, without opening the lid, extend the cooking for 20 minutes in the "heating" mode.
  7. Then open the lid and check the readiness of the biscuit.
    It is advisable to completely cool the cake in the appliance, and then get it out by turning the multicooker over onto the wire rack.

The cooled biscuit must be kept wrapped in plastic wrap in the cold for at least a day. And after 3 days it will become even tastier.

If you do not consume animal products, this is not a reason to give up delicious dessert... When cocoa powder is included in the recipe, the product automatically acquires a chocolate flavor, 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 oil) - 80 ml;
  • water - 250 ml.

How to cook:

  1. Sift all dry ingredients into a deep bowl.
  2. Make a slide of the free-flowing mixture, and on top of it, create a depression into which you pour the mixture of water and oil. Stir.
  3. Transfer the dough to an oiled multicooker bowl.
  4. Cook the sponge cake on baking mode for 50 minutes and then on warming mode for 10 minutes.

Recipes for a chocolate sponge cake for a multicooker are practically no different from the recipe for similar products in the oven. But you do not have to constantly look into the oven, worry that the baked goods will burn.

A sponge cake in a multicooker always turns out to be lush, high, since the contents of the device are evenly warmed up 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, as the finished biscuit cake increases significantly in size.

It is impossible not to admire this biscuit! And even a novice hostess will cook it. The cake is tall and very fluffy. If you cut it into several cakes and soak it in condensed milk or your favorite jam, you get an excellent birthday cake.

Ingredient List:

  • Flour - 2 tbsp.
  • Water, boiling water - 1 tbsp.
  • 2 medium eggs.
  • Cocoa - 6 tablespoons
  • Milk - 1 tbsp.
  • Granulated sugar - 2 tbsp.
  • Soda - about 1.5 tsp.
  • Vegetable oil - about 0.5 tbsp.
  • Baking powder - 1.5 tsp

Cooking a chocolate biscuit in a slow cooker:

  1. The first step in making a chocolate sponge cake is to beat the granulated sugar and eggs in a separate bowl until foam forms.
  2. In another container, mix flour, soda, baking powder and cocoa. Stir gently with a spoon to get a dry, homogeneous mixture.
  3. In the dishes where the eggs and sugar were beaten, add sunflower oil and milk (milk should be at room temperature). Mix the resulting gruel well.
  4. Pour the dry mixture gently into the egg mixture, stirring at the same time, so that no lumps form. Pour boiling water into the resulting dough and stir quickly.
  5. Grease the multicooker form with butter (you can sprinkle with biscuits or waffle crumbs).
  6. Bake the biscuit for 80 minutes in a slow cooker on the "Baking" mode. It turns out moist, tender and very tasty.