Breadmaker Chocolate Cake
Chocolate cake…made in a breadmaker?! Really? Oh yes! I am very quickly becoming utterly obsessed with my bread maker. I’ve made an every day loaf, a tea loaf - this recipe works perfectly in the bread maker and yesterday I experimented with this chocolate cake recipe. Make sure you mix the ingredients in a mixing bowl before pouring into the bread maker.
I have the Morphy Richards Easy Bake machine, which is currently on offer on Amazon with over half price off!! Eek! It’s super easy to use, you can pick the program - there’s one especially for cakes, number 10. And there’s a timer too, so if you fancy freshly baked bread in the morning, you can time it to be finished for when you wake up - how awesome is that?! I just need a timed tea maker now too. The pan it comes with is greaseproof and I haven’t had to pop extra oil around it at all. Can you tell it’s my new favourite machine? To make the chocolate hazelnut filling for the cake I used my food processor, I have the Philips 750 and have had it for four years, it’s definitely up there with the kettle on machines I use most in the kitchen!
(Both the bread machine and food processor links are affiliate links, to find out more on how I use affiliate links please read my disclosure.)
Chocolate Cake Baked in the Bread Maker.
A super easy bake, mixed together in a mixing bowl then poured into the bread maker. It takes around two hours to bake and you don't have to think about it once whilst the magic happens!
Makes: 10-12 Servings
- 3 cups of self raising flour
- 4 tbsp of coconut oil
- 1 cup of sultanas
- 2 tbsp of chia seeds
- 4 tbsp of cacao powder
- 3 eggs
- 1.5 cups of soya milk
- pinch of salt
- For the hazlenut filling:
- 1 cup of hazlenuts
- 3 tbsp of pure cacao powder
- 6 tbsp of honey
- Mix the self raising flour, coconut oil, sultanas, chia seeds, cacao powder, eggs and soy milk well in a mixing bowl.
- Pour into breadmaker and start on "cake" program or Batter Bread cycle - light crust.
- Leave to bake and remove when the machine notifies you that it has finished baking. Remove carefully and leave to cool on a cooling rack.
- For the chocolate hazlenut filling, preheat the oven to 200'c.
- Place the shelled hazlenuts on a baking tray and bake for around 10 minutes. Remove and leave to cool for 5 minutes. Once cooled to a temperature you can touch, roll each hazlenut between your fingers to remove the skin.
- Place the hazlenuts in a food processor and mix on high for 7-10 mins. You will need to keep pasuing to gather the hazlenuts which are sticking to the sides. Keep mixing until a creamy, smooth nut butter has formed.
- Now add the honey and pure cacao powder with a pinch of salt. Mix well in the food processor.
- Once the cake has cooled slice in half horizontally, spread the chocolate hazlenut filling on top of the lower half and then pop the upper half back on. Drizzle with honey and sprinkle brown cane sugar and sea salt crystals on top for decoration and added deliciousness.