Chocolate sponge cake in a slow cooker with sour cream

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   Break the eggs into a bowl, add 2 cups of sugar, beat with a mixer or blender. Add a glass of milk, a third of a glass of sunflower oil and mix again.

2. STEP 2

   

   In a separate container, mix the sifted flour, one and a half teaspoons of soda, one and a half tablespoons of baking powder and 6 heaped spoons of cocoa. Mix.

3. STEP 3

   

   Put the kettle on (we will need a glass of boiling water). Little by little add the dry ingredients to the liquid ones and mix. Add a glass of boiling water and mix.

4. STEP 4

   

   Grease the multicooker bowl with butter. Pour our dough into the bowl. Place the bowl in the multicooker and turn on the baking mode for 1 hour. After finishing, leave the sponge cake in the multicooker to heat for 15-20 minutes so that it does not settle.

5. STEP 5

   

   This is how the sponge cake turned out, let it cool a little, meanwhile we make sour cream.

6. STEP 6

   

   Pour the sour cream into a whipping container, add a glass of sugar and vanillin or vanilla sugar. Beat with a mixer or blender at high speed until the sour cream becomes thicker. (I did it with a mixer in about 8 minutes)

7. STEP 7

   

   Cut the biscuit into cake layers.

8. STEP 8

   

   We coat each cake well with sour cream. The sponge cake is ready. It’s better to put it in the refrigerator for a couple of hours so that it soaks in. Bon appetit. For a more detailed description, see my video recipe.