Slow cooker Gula Melaka Chocolate Cake is a real winner

Fluffy and wobbly slow cooker Gula Melaka chocolate cake.

Slow cookers are commonly used to make stews or soups, like chicken soup, mutton korma, fish head curry or even peanut sauce.

It’s perfect for making dishes that require a lengthy cooking period over a slow fire.

Unlike cooking, baking cakes requires the right measurements of ingredients, the right method and the right temperature.

When it comes to baked goods, most of us resort to buying them because it saves time and energy.

However, the technique for our slow cooker Gula Melaka cake is so easy.

If you’re new to using slow cookers – the name says it all. If you have a single-function slow cooker, extra patience is required, as an average slow-cooking cake can take two to three hours depending on the recipe.

Ingredients

Ingredients used to make this delicious cake.

Dry ingredients

· 1¾ cup all-purpose flour

· 1½ cup granulated sugar

· ½ cup coconut sugar (Gula Melaka), grated

· ¾ cup unsweetened cocoa powder

· 1½ tsp baking soda

· 1½ tsp baking powder

· 1 tsp salt

Wet ingredients

· 2 eggs

· 2 tsp vanilla extract

· ½ cup milk

· 1 tsp butter with ½ cup warm water

· ½ cup vegetable oil

· 1 cup boiling water

Optional

· Icing sugar

Method

· In a mixing bowl, combine all dry ingredients

Combine all dry ingredients.

· Whisk dry ingredients until thoroughly mixed.

Use a whisk to mix dry ingredients.

· In a separate mixing bowl, combine all wet ingredients except for boiling water.

Whisk wet ingredients until they’re thoroughly mixed.

· Slowly add boiling water into the wet mixture, whisking it continuously so the eggs don’t curdle from the heat.

Slowly add in boiling water.

· Pour the wet mixture into the dry mixture. Whisk until there are no lumps in sight. Use a spatula or a spoon to smoothen the batter.

The batter should be smooth and shiny.

Slow baking

· Line the bottom of your slow cooker pot with baking or wax paper.

· Pour in the batter and set your slow cooker to “bake” mode for 45 minutes. Don’t forget to set the lid nozzle to “bake”. If you’re using a standard slow cooker, read our extra tips below for instructions.

Place the batter in a slow cooker.

· Once the cake is done, make sure that there are no wet spots seen on the cake. If it’s not ready, turn on the bake mode again for another 5 minutes.

· If it looks good, turn off the slow cooker and let the cake rest for about 10 minutes.

· Turn the cake over by placing a plate over the pot.

· Peel off the wax paper.

Voila!

Optional: Sieve or sprinkle 2 tablespoons of icing sugar over the cake.

Extra tips

· If you’re using a standard slow cooker or a crock pot slow cooker without a non-stick surface, spray or wipe a little bit of cooking oil so that the batter doesn’t stick, or place some wax or baking paper on the bottom of the pot.

· If you’re using a standard slow cooker, set your slow cooker on low heat for three hours. Your cake is ready when it is dry on the top. Once it is done, let it rest for another 30 minutes before removing the cake from the pot.

· Drizzle some chocolate sauce all over the cake or pair it with some vanilla ice cream (or both).

A little chocolate sauce harms no one.

This article first appeared in butterkicap.com

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