The “Insatiable Nun” cupcake turns out very tasty, tender and juicy, thanks to the syrup that soaks this pastry. The amount of syrup can be reduced as desired, but the cake is so porous that this amount of syrup will be just right. All liquid is absorbed instantly. Be sure to make this cupcake!

Ingredients

To prepare the “Insatiable Nun” cupcake we will need:
6 eggs;
1.5 cups flour;
1 cup of sugar;
6 tbsp. l. vegetable oil;
10 g baking powder.
For filling:
2 glasses of water;
1.5 cups sugar;
125 g butter;
3 tbsp. l. cocoa powder.

Cooking steps

Use a pencil or pen to make holes in the cooled cake. One piece of advice that I would like to give you is to make the holes not very close to each other, so that the inside of the cupcake is not completely soaked in our syrup, but only wet patches form inside the cupcake.

To prepare the syrup, pour sugar and water into a saucepan. Bring to a boil and cook over medium heat for 7-10 minutes. Then add cocoa, stir and add butter at the very end.

Let the juicy, tender “Insatiable Nun” cake soak up and be served.

Bon appetit!

I became acquainted with this cake thanks to Natalia Bosechka. What attracted me to it was the interesting method of impregnation. The result was a moist cake, very moist because of the chocolate cream. I baked it in Panasonic 10.

We will need:

For a biscuit

150 g sugar or ¾ faceted glass

1 tsp baking powder

5 tbsp. refined vegetable oil

1.5 faceted glasses of flour.

For cream:

1 glass of water

1 cup of sugar

2 tbsp. cocoa powder

100 g butter

Cream for decoration:

1 packet of Dr. Otker dry cream

150 ml milk

pink dye

Let's make a sponge cake.

Beat the eggs with sugar until stiff, I used a mixer to beat for 5 minutes. Then I added vegetable oil, baking powder and sifted flour.

I greased the multicooker pan with vegetable oil using a silicone brush and poured in the dough. I set the “Baking” mode for 50 minutes, baked in a Panasonic 10 multicooker (power 490 watts).

After the timer signal, I took out the biscuit, look how tall it turned out:

Now I need to make holes in the biscuit along its entire height; a sushi stick came to my rescue.

And I poured cream into these holes using a pastry syringe. The cream is liquid, so it was quickly poured into the biscuit:

All that remained was to decorate the cake. To do this quickly, I used Dr. Otker dry cream, which I whipped together with milk in a mixer; however, the preparation method is indicated on the package. And again I needed a pastry syringe. I added pink food coloring to the second part of the cream.

Delicious soaked fluffy Insatiable Nun cake with chocolate syrup, baked in the oven or slow cooker, the recipe for this sponge cake is very simple and affordable. My step-by-step photo recipe will help you.

Honestly, I don’t know where this delicious cupcake got its name. There is a lot of controversy surrounding it, some consider the name offensive. Everyone has associations with the name, probably to the extent of the depravity of his thoughts. I understand the name “Thirsty or Insatiable” as experiencing and quenching thirst, because this cake absorbs two glasses of soaking very well. That's all, most likely the author of the recipe had the same thing in mind. I just prepared this delicate cupcake and am sharing it with you, so I don’t change its name. As they say, what I bought for is what I sell for and no insults to anyone 😉

The insatiable nun can be found in cookbooks under the name Thirsty Nun, but no matter what it is called, it turns out to be tall, equally tasty and tender, a great dessert for a cup of tea or coffee.

For the Insatiable Nun cupcake recipe you will need:

• Egg – 6 pieces,
• Granulated sugar – 1 glass,
• Odorless vegetable oil (refined) - 6 tablespoons,
• Wheat flour – 1.5 cups,
• Baking powder for dough – 10 g,
• Vanillin – a pinch (can be replaced with cinnamon if desired).

For the recipe for chocolate syrup - impregnation:

• Granulated sugar - 1 cup,
• Water – 1 glass,
• Cocoa powder – 3 tablespoons,
• Butter 110 g,
• If desired, you can add 3 tablespoons of liqueur, cognac or rum

How to make the Insatiable Nun cake

Sift the flour and mix with baking powder.

Beat the eggs and sugar in a deep bowl with a mixer, a little less than you usually beat for a sponge cake, but until the sugar is completely dissolved, something like this:

Continuing to beat, add vegetable oil and vanillin. Then turn off the mixer and slowly, using a spatula, stirring from top to bottom, add flour and baking powder in small portions. Knead the cake batter until smooth.

Preheat the oven to 180 degrees. Grease the mold with butter or margarine (it is more convenient, of course, to use a springform pan) and place the dough into it. Bake the Insatiable Nun cake in a preheated oven until golden brown, baking time will be 35-40 minutes, check the readiness of the cake with a wooden toothpick (it should be dry).

How to bake the Insatiable Nun cake in a slow cooker

Grease the multicooker bowl with oil and place the cake batter into it. Bake our pie on the “Baking” mode (for Panasonic 18 multicooker) for 65 minutes,

After the signal, let the cake stand for 10 minutes with the lid closed. Then remove it from the bowl using the steam tray and place it on a wooden surface (this will prevent the hot cake from fogging up).

While the cake is cooling, let's get started preparing chocolate syrup - impregnation for the Insatiable Nun.

To do this, mix water and sugar in a saucepan and heat them for about 5 minutes until the sugar dissolves. Next, add cocoa to the sugar syrup and mix them well with a whisk until smooth. Add pieces of butter; when it melts, remove our chocolate soak from the heat. At this point, you can add liqueur if desired.

The most interesting stage of preparing the Insatiable Nun cake has arrived. We take a long thin stick, knitting needle or pencil (I use a wooden skewers) and pierce the pie from top to bottom as deep as possible. The more holes you make, the better it will soak. If you want, you can play around and soak the cake with a regular medical syringe, maybe it will even work out faster.

The impregnation is poured onto the cake twice, after the first time we let it completely absorb and soak the sponge cake with chocolate syrup again. The cake readily absorbs all the impregnation, which is why it is called insatiable. Carefully transfer the soaked cake to a clean plate.

To make this cake moister, the chocolate filling is made from:

• 2 glasses of water and
• 1.5 cups sugar

I drizzled hot syrup over my pie, I think once it's cooled it could be sprinkled with powdered sugar or chocolate chips. Well, if you decorate with cream on top, you will get a magnificent cake from the Insatiable Nun cupcake, try it, here is your piece:

Chocolate cake without flour

the structure is very similar to a brownie cake

Date: 2015-09-15

Hello, dear readers of the site. The recipe for the “Insatiable Nun” cake is quite common on the Internet; I suggest preparing it in a slow cooker. As a base, bake a tall sponge cake and soak it in chocolate syrup. The result is an original cut, very juicy and tasty pie, and also very simple and quick to prepare. I also recommend looking at the recipe for making tender and airy ones.

Cake “Insatiable Nun”

Ingredients for the dough:

• Flour – 1.5 cups (regular cups)
• Sugar – 0.5 cups (or to taste)
• Vegetable oil – 5 tbsp. l.
• Eggs – 5 pcs.
• Baking powder – 10 gr.

Ingredients for chocolate soaking:

• Cocoa powder – 3 tbsp. l.
• Water – 1 tbsp.
• Sugar – 0.5 tbsp.
• Butter – 80 gr.

How to make a chocolate-covered cake in a slow cooker:

I prepared the “Insatiable Nun” pie in a Panasonic 18 multicooker (4.5 liter bowl, power 670 W).

Beat the eggs with sugar with a mixer (I beat for at least 7 minutes until the volume increases several times).

Add vegetable oil, add flour and baking powder (preferably sifted) in portions, stirring gently with a spoon. Pour the resulting dough into a multicooker bowl greased with oil.

Cook in the “Bake” mode for 60 minutes.

While our cake is baking, let's prepare the chocolate coating. To do this, heat water and sugar in a saucepan, cook over low heat for about 5 minutes, then add butter and cocoa, dissolve and remove from heat.

Remove the finished pie from the multicooker bowl using a steamer container.

Now let's soak our pie with the prepared syrup. To do this, make frequent vertical cuts with a thin knife and pour in the chocolate impregnation.

Leave the cake to sit and soak for a while.