Rice Cooker Chocolate Cake
Transform your humble rice cooker into a baking powerhouse with this irresistibly rich and moist Rice Cooker Chocolate Cake! Perfect for those without an oven, this recipe combines pantry staples like cocoa powder, all-purpose flour, and sugar into a decadent dessert that’s ready with minimal effort. The batter is remarkably simple to prepare, featuring a surprising step of adding boiling water for an ultra-smooth, pourable consistency. With just 15 minutes of prep time, the cake bakes to perfection in about 50 minutes within your rice cooker, resulting in a velvety texture and deep chocolate flavor. Garnish with a dusting of powdered sugar or cocoa powder for an elegant touch before serving this crowd-pleaser. Ideal for cozy family nights or unexpected guests, this innovative chocolate cake is as easy as it is indulgent! Keywords: rice cooker cake, chocolate cake without oven, easy dessert, moist chocolate cake recipe.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 0.75 cup Boiling water
- 1 tablespoon Butter (for greasing)
- 1 tablespoon Powdered sugar or cocoa powder (optional, for garnish)
Instructions
Begin by greasing the rice cooker's inner pot thoroughly with butter to prevent the cake from sticking.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to ensure a smooth batter. Mix well.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and well combined.
Gradually add the boiling water to the batter while stirring. The batter will be thin but that's normal.
Pour the prepared batter into the greased rice cooker pot and gently tap the pot on the counter to release any air bubbles.
Place the pot into the rice cooker and close the lid. Set the rice cooker to the 'cook' setting. If your rice cooker automatically switches to 'warm' after a certain period, switch it back to 'cook' a few times to ensure the cake bakes for about 50 minutes.
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, cook for an additional 5-10 minutes as needed.
Once cooked, carefully remove the inner pot from the rice cooker and let the cake cool for 10-15 minutes before transferring it onto a plate or wire rack.
Optional: Sprinkle powdered sugar or cocoa powder on top for a decorative finish.
Slice and serve your delicious rice cooker chocolate cake. Enjoy!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 27.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
