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Slow Cooker Mexican Chocolate Hazelnut Mocha Cake
Description The perfect ending to a romantic dinner or other special occasion and since this is cooked in a slow cooker - you can relax and enjoy your evening.  This could work in a dutch oven a well.  I haven't tried it yet so if you do let me know how it works.
Ingredients
At a glance
Course
Desserts
Cooking Method
RV Kitchens
Dutch Ovens
Cuisine
Mexican
American
Serves
6-8
  • 1 1/3  cups  sugar
  • 1  cup  all-purpose flour
  • 1/2  cup  butter, melted
  • 4  large eggs, lightly beaten
  • 1/3  cup  unsweetened cocoa (Mexican if you can find it)
  • 1/4  cup  chopped hazelnuts, toasted
  • 2  teaspoons hazelnut flavored instant coffee 
  • 1/2  teaspoon ground cinnamon
  • 1/2 teaspoon ground fresh nutmeg
  • a pinch of dried clove
  • 1/4  teaspoon salt
  • 2  teaspoons vanilla extract
  • dash of cayenne pepper (optional)
  • Vanilla ice cream (optional)

Methods/steps
Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.

Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

Additional Tips
Add a sophisticated touch by drizzling Kahlua or Frangelico over the cake.
Reviews
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