I was intrigued when I stumbled upon a recipe for chocolate cake made in the crock pot. I had used my crock pot to make rice pudding once, but other than that it had only been put to use with for things like chili, stew, soup, etc. Cake seemed like a challenge to me….now was I up for it?
Like most things made in the slow cooker the beauty of this was that you mix up the ingredients, throw it into the pot and forget about it until the timer goes off hours later. What I later thought about was the same could be said for making a cake in the oven – mix the ingredients, throw it in a pan, stick it in the oven and forget about it until the timer goes off. The big difference is the slow cooker cake takes 3 hours while the one in the oven a whole lot less.
It seemed to me that the general benefits of using a slow cooker – letting things cook all day; cooking meat or chicken until it falls off the bone; allowing time for flavors to richen and meld together –didn’t apply when making a cake. In this case you just have a slow cake recipe and not much more. I guess I did get the benefit of having the oven free for other dishes, but that didn’t matter for the particular meal I was making that night. Oh yea, and it is really hard to get a good picture of the cake done this way.
As you can tell by now I wasn’t overly thrilled with this adventure in using the slow cooker. To be fair and balanced the cake was very rich and fudgy. Served with some vanilla ice cream it was a great dessert – but next time I’m sticking to the oven.
Recipe: Slow Cooker Chocolate Cake