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Chocolate Apple Cake
Ingredients
6 tbsp butter
½ cup sugar
½ cup brown sugar
1 cup unsweetened apple sauce
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 ½ cups flour
2 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
⅓ cup buttermilk
¾ cup semisweet chocolate chips
½ cup chopped pecans
Confectioner’s sugar
Method
In a large bowl, beat together butter & sugars with a mixer on high speed 1-2 minutes or until fluffy. Beat in apple sauce, cinnamon, vanilla and eggs until well mixed. Beat in melted chocolate until blended. Add flour, baking soda, baking powder and salt. With mixer on low speed, beat in dry ingredients, adding buttermilk as you beat. Beat just until evenly mixed.
By hand stir in chocolate chips and pecans. Scrape the batter into a well buttered 3 ½ quart slow cooker and smooth top. Cover and cook on the high setting 2 ¼ to 2 ½ hrs, or until a cake tester (toothpick) inserted in the centre comes out clean. (do not cook on the low heat setting for a longer time) remove lid and let cake stand in slow cooker until just barely warm.
To unmold: run a sharp knife around the inside edges of the slow cooker and with a large spatula, carefully lift out the cake in one piece. Sprinkle with confectioner’s sugar over top and cut into wedges to serve.
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