Easy Rice Cooker Chocolate Cake
I grew up knowing that you can only cook rice in a rice cooker. Then came college days, my roommates would use my rice cooker to fry their food--I was adamant to it as I believe it would make my rice cooker get easily broken.
Then after college, I got engrossed with cupcakes and cakes, but we did not have an oven at home. Whenever I can, I used my mother's Turbo Roaster. It only cooked 6 cupcakes at a time (a batch has at least 30 cupcakes), and my mom went berserk over our electricity bill.
Fast forward to a couple of years, I still have the nummies for baking--and I still do not have an oven. My SO promised to buy me one this Christmas, so while I still don't have one, I thank the heavens for our rice cooker! Now I can bake a chocolate cake whenever my daughter wants one (that's just an excuse, I totally meant "whenever I want one.").
- 3 cups all-purpose flour
- 1 cup white sugar
- 1 cup cocoa
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup palm/vegetable oil
- 1 teaspoon vanilla
- 2 tablespoons vinegar
- 2 cups water
1. Mix all the dry ingredients.
2. Make a well in the center of your mixed dry ingredients. Add your wet ingredients.
3. Gradually add the water (half a cup at a time) while mixing the batter.
4. Grease the rice cooker pot. (Keep it nice and thick--mine stuck to the bottom of the pan because there was not enough oil.)
5. Pour the batter in the pot.
6. Turn the rice cooker on and cook for thirty minutes. The lever on your rice cooker will pop after "cooking"... let it on "Keep Warm"setting for a while then pushed the lever down again to cook. I did this four times on my cake.
7. Check with a toothpick. If it comes out clean, then your cake is cooked!