My slow cooker Creme Egg chocolate cake is here and you must make one right away!
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.
With Creme Eggs inside and on top of the cake, if you are a chocolate lover you are going to love this slow cooker Creme Egg chocolate cake.
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.
Slow Cooker Baking
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, tips and ideas.
More Creme Egg Recipes
If you are a big Creme Egg fan, do check out my other Creme Egg recipes too:
- Creme Egg Chocolate Ganache Tart
- Creme Egg Chocolate Cookie Bars
- slow cooker Creme Egg shortbread
- slow cooker Easter Egg fudge
If you are on Pinterest, don’t forget to Pin it for later:
Slow Cooker Creme Egg Chocolate Cake
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
- 50 g Icing sugar approx
- 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 cakand 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!