Chocolate Cake Cooked in a Rice Cooker
Delicious Chocolate Cake
Where I Got the Idea to Cook a Cake in a Rice Cooker
Using a rice cooker to prepare dishes other than rice is very common in Asia. My rice cooker has been used to cook soups, steam vegetables, cook fish, and eggs; in fact, the list of dishes that I have cooked in my rice cooker is longer than my arm.
But until recently, I had never baked a cake in my rice cooker. Honestly, I had never thought of it. I would probably still be baking my cakes in an oven to this day if I had not read one of peachpurples articles. She wrote about how she cooked a cake in a rice cooker.
Cooked to Perfection
My First Attempt
In the past, I had always baked my cakes in an oven. My first thoughts upon reading peachpurples's article was, "this is an interesting way to bake a cake," followed immediately by, "how come the cake did not come out all mushy?" As I continued to read and saw the photos she posted, I was intrigued. I tried my first cake recipe that very weekend. The results were fantastic; the cake came out delicious, fluffy, and cooked to perfection. I have since cooked many different cakes in my rice cooker, and to my greatest satisfaction have found them all to be equally tasty.
Simplest Way to Prepare This (No Fuss, No Mess)
This is a great way to teach kids. There is no need to pre-heat the oven or check on the cake while it's baking. Pretty much, you just pour the mix into the rice cooker, press start, and wait for it to beep. Once it does, your cake is ready to be popped out. Let it cool, decorate your cake, and it is ready to be served.
A Slice of Perfection
- 1 and a half cups Sugar
- 250 Grams Butter, use margarine if you prefer
- 1 teaspoon Vanilla Essence, Use vanilla sugar if vanilla essence is unavailable
- 3 large Eggs
- 2 cups All Purpose Flour
- 1 cup Coco Powder
- 1 teaspoon Baking Powder
- a dash of Salt
- 1 and a half cups Milk
- Sift all the dry ingredients into a large bowl and put aside.
- Add the sugar into a large mixing bowl.
- Soften the Butter, over a low heat stirring constantly
- Add the butter to the sugar and whisk until the sugar dissolves
- Add eggs and whisk until it is fluffy
- Add vanilla essence or vanilla sugar
- Add in all the dry ingredients while whisking the whole time.
- Add milk and mix until smooth
- Grease the sides and bottom of the rice cooker, ( here is a little tip, use butter, it enhances the flavor of the cake).
- Pour the mixture into the rice cooker. Press start and you are good to go.
- 500 grams cooking chocolate
- 1 cup cooking cream or whipping cream
- 50 grams of unsalted butter
- You will need a bowl that fits snugly over the top of your pot.
- Break the chocolate into small pieces, throw it into a small bowl.
- Put a pot of water to boil and put the bowl with the chocolate over the pot. (Optimally your bowl would fit halfway inside the pot, the bowl touching the hot water, but not touching the bottom of the pot)
- when the chocolate softens add in the butter and cream, stir well.
If there are lumps of chocolate, remove the bowl from the top of the pot and reboil the water. Put the bowl back on top of the pot and stir until the chocolate topping is smooth,
Pour the topping on top of the cake while the topping is still warm, so it can mold itself to the cake.
Chocolate Cake cooked in a Rice Cooker
© 2013 ketage