I used my new rice cooker for the first time and instead of cooking rice in it, I baked a chocolate cake!
All I did was prepare the cake batter in my mixer, pour it into the non-stick, greased rice pan, set the menu to “Cake” and the timing for the baking to 50 minutes and it was all set to go. When the cake was done, there was a beeping sound to tell me that the cake and the rice pan were ready to be removed from the rice cooker. I let them cool for 5 minutes and it was easy inverting the cake onto a plate. I did the chocolate fudge separately and I admit that I am not very good at spreading frosting!
My Rice Cooker Chocolate Chip Cake
Ingredients for Cake -
Butter 130 gm
Castor Sugar 120 gm
Self Raising Flour 150 gm, sifted
Chocolate Chips 30 gm
Vanilla Essence 1/2 tsp
Ingredients for Cocoa Mixture -
Cocoa Powder 30 gm
Sugar 70 gm
Water 110 ml
1) Cream butter and sugar until light and fluffy
2) Add in eggs, one at a time, and continue to beat for 2 minutes
3) Add vanilla essence
4) Fold in sifted flour and cocoa mixture alternatively, beginning and ending with flour mixture
5) Add chocolate chips and mix well
6) Pour mixture evenly into greased rice cooker pan/pot
7) Select “Cake” function on the Rice Cooker Menu, and set timer to 50 minutes
8 ) When cake is done, remove the pan/pot from the Rice Cooker
9) Let cake cool for 2 minutes before inverting cake slowly onto a plate to cool
10) Decorate cake before serving
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