Thursday, 19 November 2015

Slow Cooked Nutella Swirl Cake

With the horrid windy weather dragging on and the threat of snow in the air up here in Yorkshire it is the perfect time to make some lovely warming puddings. I made this Slow Cooked Nutella Swirl Cake this afternoon and it left the house smelling delicious while I cleaned.

Slow cooked Nutella swirl cake

I love nutella, and while I usually stick to having  it on toast or in a croissant, it is a fab cooking ingredient too, I made this fab slow cooked banana and nutella cake a while back and I also keep meaning to try these three ingredient Nutella brownies too. I used the all in one method for this cake purely for ease and speed plus less mess. I find slow cooker cakes to be ideal for smothering in custard and eating as a pudding and that is just what we did this evening, the leftovers are making up part of Phils lunch tomorrow.

200g sugar
200g soft margarine
3 large eggs
200g self raising flour
1 teaspoon vanilla
Jar of nutella
Mix the flour, sugar, margarine, eggs and vanilla together in a bowl. Make sure the ingredients are combined well. Pour into the slow cooker, I use giant cake cases in mine (from Poundworld) but you can use greaseproof paper too. Add spoons of Nutella on top of the cake batter and swirl through using a fork. Pop a tea towel under the lid of the slow cooker*. Cook on high, mine took 2 hours to be cooked through but it will vary so check from around 1.5 hours using a knife or skewer, once it comes out clean it is cooked.
*While many slow cooker users use a tea towel under the lid of their slow cooker without issue, I only do it if I am going to be close by. Make sure the tea towel is secured so no ends are hanging down and touching the sides of the slow cooker. I find a hair elastic works well. But is worth being aware of the risks of this.

If you like this recipe why not try my other slow cooker recipes. 

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