Rice Cooker Chocolate Cake by Dapur Sinolin
For the dry ingredients:
- 250g Cake Flour
- 250g dark brown sugar
- 120g unsweetened cocoa powder
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
For the wet ingredients:
- 200 – 250g unsalted butter (melted and in room temp)
(Extra note: some viewer find adding only 200g butter is not moist enough, I believe the texture may vary from rice cookers, but you may add upto 250g of melted butter & extra 50g of sugar to moist it up more)
- 100g water / earl grey tea / milk
- 3 eggs
- 60g plain yogurt
For the icing: (I made 1/3 of the below portion in the video, so the below portion is enough to cover the whole cake)
- 300g dark chocolate chips
- 6 tablespoons syrup
IMPORTANT NOTES:
- I cooked mine for 1 hour and 30 minutes, but cooking time can vary depending on your rice cooker.
- The rice cooker may switch back to “Warm” mode every 10 mins or so. What you should do is to wait a few minutes and switch it back to “Cook” mode until the cook is done.