Simple Rice Cooker Chocolate Cake
Making a Moist and Rich Chocolate Cake in Your Rice Cooker
Here’s a recipe for a wonderfully moist and intensely chocolatey cake that you can easily make right in your rice cooker. No oven needed – anyone can bake a delicious dessert with just a rice cooker! This recipe is adapted from YouTuber Yoominjoo’s delightful creation, with detailed instructions to ensure success for beginners. Perfect for a homemade cafe treat!
Cake Batter Ingredients- 130g dark chocolate
- 20g cocoa powder
- 60g butter
- 70g sugar
- 2.5g vanilla extract
- 160g heavy cream
- 3g baking powder
- 0.5 tsp salt
- 2 eggs
Cooking Instructions
Step 1
First, use your rice cooker’s ‘Reheat’ function for 9 minutes to melt 130g of dark chocolate. If your rice cooker doesn’t have a ‘Reheat’ mode, melt it over very low heat, stirring constantly to prevent burning. Add all the chocolate to the rice cooker pot and let it melt.
Step 2
From the melted 130g of chocolate, set aside about 30g to make the chocolate icing. In a separate bowl, combine the reserved 30g of warm melted chocolate with 50g of heavy cream and 0.5g of vanilla extract. Mix well. Place this mixture in the refrigerator to cool and thicken into a rich, spreadable icing.
Step 3
Add 60g of butter to the remaining 100g of warm, melted chocolate in the rice cooker pot. Stir gently with a spatula until the butter is completely melted and incorporated.
Step 4
While the chocolate and butter mixture is still warm, add the remaining batter ingredients. Add 70g of sugar, 20g of cocoa powder, 2g of vanilla extract, 3g of baking powder (or 2g of baking soda), and 0.5 tsp of salt. Stir until well combined and no lumps remain.
Step 5
Now, it’s time to add the flour and heavy cream to complete the batter. Sift in 100g of your preferred flour (all-purpose, bread flour, or cake flour will work). Then, add 110g of heavy cream and gently mix until just combined. Be careful not to overmix; stir only until you no longer see streaks of flour.
Step 6
Allow the batter to cool slightly before adding the last ingredient: 2 eggs. Crack the eggs into the batter when it’s no longer hot to the touch; adding eggs to very hot mixtures can cause them to scramble. Whisk gently until the eggs are fully incorporated.
Step 7
Pour the well-combined batter into the greased rice cooker pot and smooth the top with a spatula. Select the ‘Steam’ or ‘Cake’ function on your rice cooker and set it for 20 minutes. As the batter is in the pot, use a silicone spatula to scrape down any batter clinging to the sides and incorporate it into the main batter for even cooking.
Step 8
This is what the cake looks like after the first 20-minute steam cycle. The top should appear moist.
Step 9
To ensure the cake is fully cooked through, repeat the ‘Steam’ or ‘Cake’ function for another 20 minutes. A total of 40 minutes of steaming will result in a moist cake with a perfectly cooked center.
Step 10
Once the steaming is complete, carefully remove the inner pot from the rice cooker. Let it cool slightly, then gently invert the pot onto a serving plate to release the cake. The butter in the batter helps prevent sticking, so it should release easily.
Step 11
Spread the thickened chocolate icing evenly over the top of the cake. The icing adds extra moisture and a decadent chocolate flavor. Slice the cake into 8 portions and enjoy your delicious homemade chocolate cake! The icing really elevates the cake’s moistness.
