Creme Eggs nestling in pillowy smooth glossy buttermilk cake mixture. I could have eaten it all without even bothering to cook it, but I resisted. This time of year seems to be when chocolate bakes are the most popular on the blog so I decided to make a new one. My slow cooker Creme Egg chocolate cake is here and you must make one right away!
With Creme Eggs inside and on top of the cake, if you are a chocolate lover you are going to love this. Smooth butter icing which takes just a minute to make, covering a soft and rich buttermilk chocolate cake baked in the slow cooker, stuffed with Creme Eggs! Are you still there? OK so you’ll have to go to the gym after eating a slice but it is Easter and time to share food with family and friends, so I am sure this won’t hang around for long.
Unlike a sponge cake which can sometimes dry out when baked in the slow cooker, due to the longer cooking time, this buttermilk cake stays moist and soft. I added coffee extract to enhance the chocolate flavour of the cocoa powder – you can’t taste it but it really brings out the chocolate flavour!
Once you cut into the cake you’ll find your Creme Eggs buried within the cake – so good! It’s an Easter egg hunt in a cake, you can’t get better than that.
If you’re reading this, I’m assuming you are a slow cooker fan, as well as a Creme Egg fan. If so do check out my post all about baking cakes and puddings in the slow cooker – it has tons of recipes and ideas. My recipe index also has all my recipes ordered by category (slow cooker, cakes and so on). Subscribe today and don’t miss a post!
For the cake:
- 100 g butter, softened
- 125 g golden caster sugar
- 2 medium eggs
- 120 g self-raising flour
- 30 g cocoa powder
- 80 ml buttermilk
- 1 tsp coffee extract
- Creme Eggs (normal and mini, I used 2 normal ones and 2 mini ones)
For the icing:
- 25 g sunflower spread or butter
- Approx 50 g Icing sugar
- 3-4 tsp cocoa powder
- Splash of milk
- 1 Creme Egg to top the cake
- Cream together the butter and sugar until soft and fluffy.
- Add the eggs one by one and mix well.
- In a separate small bowl, mix together the flour and cocoa powder.
- Add about a third of the flour and cocoa powder and mix, then add a third of the buttermilk.
- Continue adding the flour and cocoa powder and buttermilk alternately until it is all used up.
- Add the coffee extract and combine.
- Prepare your slow cooker. I made this in a round 3.5 litre slow cooker, to produce a round cake. If you are using a different size or shape slow cooker you’ll get different results and most likely a less deep cake.
- Spray the slow cooker pot with cake release spray to prevent the cake sticking if it comes out of the cake case.
- Place two large cake cases in the slow cooker pot. These fit well in a round 3.5 litre slow cooker. If you are using a large slow cooker you could put the cake cases in a metal or silicone cake tin.
- Spoon the cake mixture into the case. Press the Creme Eggs into the cake mixture.
- Place a tea towel under the lid (this prevents moisture from dripping onto the cake) and cook on high for approx 1.5 hours or until a cake tester or skewer comes out clean. Keep an eye on it as the time taken really depends on your slow cooker, and do watch out for burning.
- Once done, remove the slow cooker pot from the slow cooker using oven gloves. Wait a few minutes for the pot to cool down, then use the edges of the cake case to remove the cake from the pot. Place it on a cooling rack to cool fully.
- In the meantime, combine the sunflower spread or soft butter with the icing sugar, cocoa powder and a splash of milk to make your icing.
- Once the cake is cool, spread the icing over the top of it. Cut a Creme Egg into pieces and place it on top of the cake.
- Serve and enjoy!
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