Chocolate cake – a staple in nearly every chocolate lovers diet – takes nearly an hour (and often longer) to make in the oven and store bought cakes lack that special something homemade cakes provide. Not to mention the oven heats up the kitchen to nearly unbearable levels, sucks energy, and on special occasions the oven may not even be available. However, this rice cooker chocolate cake recipe solves all those annoying issues, while resulting in a rich, decadent chocolate cake. The first thing you’ll want to do is gather up and measure out your ingredients. By getting everything ready before you start, you will have less mess to clean up at the end and the mixing stage will go so much more smoothly. You will need:
1 / 4 cup flour
1 / 4 cup cooking oil such as vegetable oil
4 large eggs
1 / 2 cup sugar
1 cup baking chocolate
1 / 2 cup whipping cream
Powered sugar or icing of choice
To get things started, add the chocolate and whipping cream to a heavy bottomed skillet or double-boiler and cook over medium heat until the chocolate is completely melted and blended, set aside to cool slightly. To prevent the mix from scalding, stir often. A double-boiler provides indirect heat which also reduces the chance of burning.
Next, separate the eggs, setting the yolks aside. In a large bowl, beat the egg whites on high while slowly adding the sugar. The egg whites are done once they form soft peaks. You will know when this has happened when you remove the beater and the tips of the whites bend down slightly while still maintaining a peaked form.
Once you have your egg whites done, add the egg yolks and cooking oil to the chocolate and beat until smooth. Then slowly fold in the chocolate into the egg whites. You want to be careful not to mix too energetically as this can cause the egg whites to deflate.
The last step of mixing the batter is to sift in the flour. Sifting removes any clumps and adds air to the flour which provides a delicate texture to the cake, so don’t be tempted to skip the sifting step.
After you have the batter mixed up, apply a thick coating of oil to your rice cooker and pour in the batter. Bake for 12 minutes and remove to a wire rack to cool. Once cooled completely, sprinkle with powdered sugar or frost with your favorite icing.
Unlike most other methods of baking a cake, a rice cooker uses steam, which adds another level of moisture to the cake. This is a simple and quick recipe for the busy family, solo chef, or anyone who wants a delightful treat at the end of the day.