Chocolate banana cake in a slow cooker. Amazing delicacy - banana cake with chocolate cream in a slow cooker

An easy recipe chocolate banana cake in a slow cooker step by step with photos.
A simple recipe for chocolate banana cake in a slow cooker home cooking with photo and step by step description preparations. Easy to prepare at home in 1 hour 40 minutes. Contains only 531 kilocalories.

National cuisine: Home kitchen
Type of dish: Baking and desserts, Vegetarian food, Chocolate cake
Recipe difficulty: An easy recipe

Preparation time: 20 minutes
Cooking time: 1 hour 40 minutes
Number of servings: 6 servings
Calorie Amount: 531 kilocalories

Ingredients for 6 servings
Wheat flour 1 cup
Chicken egg 2 pieces
Cocoa powder 3 tablespoons
Water 1 glass
Sugar 1 cup
Vanilla sugar 1 teaspoon
Soda ½ teaspoon
Salt 1 teaspoon
Chocolate 1 piece
Sour cream 300 ml
Bananas 2 pieces

Step by step
Mix a glass of sugar, 2 tablespoons of cocoa, salt and hot water. Place on fire for 5 minutes. Let's cool it off.
After the cocoa mixture has cooled, beat two eggs with vanilla sugar. Add cocoa mixture. Mix everything.
Add 1 tablespoon of cocoa and soda to the flour. Stir and gradually add to the cocoa and egg mixture.
In the multicooker, select the oven mode, set the temperature to 160 degrees and the cooking time to 1 hour 10 minutes. Pour the dough and close the lid of the multicooker.
After preparing the biscuit, let it cool.
While it cools, prepare the cream.
Place the chocolate bar in a water bath.
Grind two bananas in a blender, mix with sour cream and two tablespoons of sugar. Whisk until the sugar dissolves.
Cut the biscuit into three parts. We coat each layer with sour cream. Pour melted chocolate into the top layer in a thin stream.
Place in the refrigerator for 2 hours.

What's the first thing that comes to mind when you hear the word "dessert"? Cake, chocolate, fruit. But you can combine all these wonderful components, and then you get a delicious symbiosis -chocolate- banana cake. You can prepare this fabulous miracle without much hassle in a slow cooker. You just need a little work and imagination.

It’s not for nothing that chocolate is considered the king of sweets: after all, it carries a powerful charge good mood and energy. Bananas, in turn, add an exotic touch. A cake prepared with these delicious ingredients becomes a real temptation in taste and aroma. It's absolutely impossible to resist! And in a slow cooker, preparing it is an easy and completely tireless process.

So, it's time to start creating. Chocolate and banana dessert consists of sponge cake and cream. For the biscuit you should stock up:

milk and sugar - 1 glass each;
vegetable oil– half a glass;
4 tbsp. spoons of cocoa;
3 eggs;
one and a half glasses of flour;
1 tbsp. a spoonful of baking powder and a bag vanilla sugar.

Since the cake is still chocolate-banana, and the biscuit recipe did not mention bananas, it means they will be in the cream:

2 – 3 pieces very much ripe bananas;
plus - 450 g of sour cream (fat content - 25%) and a glass of sugar.

To create the dough, you need to thoroughly beat the eggs with sugar and vanilla. The fluffiness of the sponge cake depends on the quality of whipping, so the mixer will have to work for at least 10 minutes.

Then pour milk and butter into the mixture and mix everything. Finally, add flour, cocoa, baking powder (it’s easier to mix the dry ingredients in advance).

In a slow cooker biscuit dough bakes in 80 minutes. You should not open the lid during baking - the sponge cake will lose its fluffiness. By the way, this is one of the advantages of cooking in a slow cooker - while it is baking dough, you can do something else. Then just extract ready-made cake and cool it down.

Now the most interesting part: you need to cut off the cooled biscuit. top part and carefully scoop out the middle with a spoon. There should be a bowl left - with a bottom and sides.

Preparing the cream is extremely simple: whip sour cream with sugar. Part of the removed sponge cake and part of the cream can be set aside to later decorate the cake with them. The remaining biscuit dough and cream should be mixed with mashed bananas. Now all that remains is to fill the biscuit bowl with cream and cover with a lid.

Finish: coat the cake with cream and decorate biscuit crumbs. For final impregnation of chocolate- banana dessert should sit for three hours in the refrigerator.

When decorating a cake, you can do it differently: instead of cream, pour it over it chocolate icing. Then you won’t have to put aside the cream and sponge cake for decoration.

The glaze is prepared simply: mix a glass of sour cream, a glass of sugar and 5 tablespoons of cocoa. Everything is heated over the fire until the first bubbles appear. Then it cools a little - and it’s ready. The task will be even easier if you simply melt a chocolate bar and pour it over the finished dessert.

Variations on a theme

You can consider another option for preparing the same delicacy:

Bake the sponge cake according to the previous recipe in a slow cooker;
for the cream, take not sour cream, but heavy cream(if the fat content is not enough, you can use a thickener);
Do not mash the bananas, but place them inside the biscuit basket, cutting them lengthwise;
After mixing the biscuit crumbs with the cream, place them on the bananas (in this case, the cake does not require a “lid”).

The finishing touch is to pour the cooled glaze prepared according to the previous recipe over the banana mound. Banana-chocolate composition prepared in a slow cooker is ready!

Video recipe for making chocolate banana cake in a slow cooker

The abundance of cakes on store shelves now amazes the imagination. But who can guarantee that they are made from good quality products and strictly according to the recipe? You can be sure of this only if you bake the cake with your own hands. So let's bake a delicious chocolate banana cake in a slow cooker.

The cake according to this recipe turns out tender, it literally melts in your mouth. By the way, you can experiment with its recipe, for example, add berries, raisins or walnuts, sprinkle grated chocolate on top, coconut flakes or powdered sugar. Our chocolate cake this is quite possible!

Ingredients for chocolate cake

Four tablespoons cocoa
Egg - three pieces
Two hundred gram glass of sugar
Milk - one glass
Sunflower oil - 1/2 cup
Wheat flour - one and a half cups
Baking powder - 10 grams
Vanillin

For cream:

Two bananas
200 grams of granulated sugar
450 grams of thick sour cream

How to bake chocolate banana cake in a slow cooker

Let's bake it in a slow cooker. Let's cool it down.

Cut off the top of the cake, carefully remove the crumb and grind it into crumbs. We leave some of the crumbs for decorating the cake, and add some to sour cream.

Let's prepare sour cream with banana filling.
Using a mixer or food processor, beat the sugar and sour cream. Pour one glass for glaze. Add chopped crumbs and chopped banana to the remaining cream. Mix everything well.

Fill the sponge cake, freed from the crumb, with the prepared cream with banana filling.

Cover with top, pour cream and decorate with biscuit crumbs. Cool the cake in the refrigerator.

Chocolate cake in a slow cooker is ready! Cut into portions and serve with tea. Bon appetit!

The chocolate cake in the slow cooker turned out light, delicious and rich. Children eat this cake wonderfully.

Today I cook about half of the cakes in a slow cooker. This is very convenient for me, and gradually many cakes that were previously oven-baked have become multi-cooker.

Like this banana cake. Bananas are included in both the crust dough and one of the layers. I advise you to purchase a mold suitable for the size of the bottom of the bowl. These can be round or shaped silicone or foil shapes. But in any case, you can bake directly in the bowl, or by laying it baking paper or foil for easy removal of the baked cake blank.

Prepare the ingredients for making banana cake in a slow cooker according to the list for the recipe.

Melt butter and beat it with sugar.

Add eggs, salt, mix and beat again.

Sift the flour, add baking powder and mix thoroughly.

If desired, add a little alcohol and stir again.

Grate the bananas coarse grater and stir into cake batter.

Rearrange banana dough into a greased bowl or mold. Please note that the dough will rise approximately twice in size. Although it is very heavy, the baking powder and alcohol work to their full potential, making the dough porous, loose and fluffy.

Set the “baking for 1 hour” mode and after the sound signal, remove the workpiece from the bowl.

Level the surface of the workpiece, i.e. trim off excess and protruding parts.

They can be dried in a frying pan and crushed into crumbs to decorate the cake.

To soak, bring water and sugar to a boil, cook for a couple of minutes, remove from heat and pour in the lemon ingredient.

For the cream, combine butter with condensed milk. They must be the same temperature. Stir until smooth and beat lightly.

Cut the cooled banana blank into three layers with a knife or thread.

Assemble the cake.

Divide the impregnation into three equal portions and pour one by one into a dish suitable in size for the cake.

First soak the first cake layer (it will be the bottom one).

Then grease it with cream, use 2/3 of the prepared cream.

Cover with a second cake layer, also soaked. Grate the banana, sprinkle with lemon juice and spread on the surface of the second cake layer.

Soak the third cake layer, cover the banana filling with it, and spread the remaining cream on top.

Sprinkle the surface of the cake with crumbs from the cake scraps, and if there are none, then crumbs shortbread cookies and sweet cocoa powder.

The banana cake prepared in the slow cooker needs to be refrigerated so that the cream hardens and can be served immediately or the next day. Lemon juice reduces the browning of the banana, but the filling layer will still be darkish.

What's the first thing that comes to mind when you hear the word "dessert"? Cake, chocolate, fruit. But you can combine all these wonderful components, and then you get a delicious symbiosis - chocolate banana cake. You can prepare this fabulous miracle without much hassle in a slow cooker. You just need a little work and imagination.

Chocolate-banana composition It is not for nothing that chocolate is considered the king of sweets: after all, it carries a powerful charge of good mood and energy. Bananas, in turn, add an exotic touch. A cake prepared with these delicious ingredients becomes a real temptation in taste and aroma. It's absolutely impossible to resist! And in a slow cooker, preparing it is an easy and completely tireless process. So, it's time to start creating. Chocolate banana dessert consists of sponge cake and cream.

Ingredients for making chocolate banana cake in a slow cooker:

For the biscuit You should stock up on: milk and sugar - 1 glass of both; vegetable oil - half a glass; 4 tbsp. spoons of cocoa; 3 eggs; one and a half glasses of flour; 1 tbsp. a spoonful of baking powder and a bag of vanilla sugar. Since the cake is still chocolate-banana, and the biscuit recipe did not mention bananas, it means that they will be in the cream: 2 - 3 pieces of very ripe bananas; plus - 450 g of sour cream (fat content - 25%) and a glass of sugar.

To create a test You need to thoroughly beat the eggs with sugar and vanilla. The fluffiness of the sponge cake depends on the quality of whipping, so the mixer will have to work for at least 10 minutes. Then pour milk and butter into the mixture and mix everything. Finally, add flour, cocoa, baking powder (it’s easier to mix the dry ingredients in advance). In a slow cooker, biscuit dough is baked in 80 minutes. Do not open the lid during baking - the sponge cake will lose its fluffiness. By the way, this is one of the advantages of cooking in a slow cooker - while it is baking dough, you can do something else. Then simply remove the finished cake and cool it.

Now the most interesting part: you need to cut off the top of the cooled biscuit and carefully remove the middle with a spoon. There should be a bowl left - with a bottom and sides. Preparing the cream extremely simple: whip sour cream with sugar. Part of the removed sponge cake and part of the cream can be set aside to later decorate the cake. The remaining biscuit dough and cream should be mixed with mashed bananas. Now all that remains is to fill the biscuit bowl with cream and cover with a lid. Finish: coat the cake with cream and decorate with sponge crumbs. For final soaking, the chocolate-banana dessert should sit in the refrigerator for three hours. When decorating a cake, you can do it differently: instead of cream, pour chocolate icing over it. Then you won’t have to put aside the cream and sponge cake for decoration. The glaze is prepared simply: mix a glass of sour cream, a glass of sugar and 5 tablespoons of cocoa. Everything is heated over the fire until the first bubbles appear. Then it cools a little - and it’s ready. The task will be even easier if you simply melt a chocolate bar and pour it over the finished dessert.

And this for dessert:

Bon appetit!!!)