{"id":1807,"date":"2018-08-16T06:10:43","date_gmt":"2018-08-16T06:10:43","guid":{"rendered":"https:\/\/sinolin.co\/?p=1807"},"modified":"2018-08-18T02:12:02","modified_gmt":"2018-08-18T02:12:02","slug":"rice-cooker-chocolate-cake-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2018\/08\/16\/rice-cooker-chocolate-cake-by-dapur-sinolin\/","title":{"rendered":"Rice Cooker Chocolate Cake  by Dapur Sinolin"},"content":{"rendered":"<div class=\"  iframe-video\"><iframe loading=\"lazy\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/7lY6bip5jiw?feature=oembed\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/div>\n<p>For the dry ingredients:<\/p>\n<ul>\n<li>250g Cake Flour<\/li>\n<li>250g dark brown sugar<\/li>\n<li>120g unsweetened cocoa powder<\/li>\n<li>2 teaspoon baking soda<\/li>\n<li>2 teaspoon baking powder<\/li>\n<li>1 teaspoon salt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>For the wet ingredients:<\/p>\n<ul>\n<li>200 &#8211; 250g unsalted butter (melted and in room temp)<\/li>\n<\/ul>\n<p>(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 &amp; extra 50g of sugar to moist it up more)<\/p>\n<ul>\n<li>100g water \/ earl grey tea \/ milk<\/li>\n<li>3 eggs<\/li>\n<li>60g plain yogurt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>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)<\/p>\n<ul>\n<li>300g dark chocolate chips<\/li>\n<li>6 tablespoons syrup<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>IMPORTANT NOTES:<\/p>\n<ul>\n<li>I cooked mine for 1 hour and 30 minutes, but cooking time can vary depending on your rice cooker.<\/li>\n<li>The rice cooker may switch back to &#8220;Warm&#8221; mode every 10 mins or so. What you should do is to wait a few minutes and switch it back to &#8220;Cook&#8221; mode until the cook is done.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &nbsp; For the wet ingredients: 200 &#8211; 250g unsalted butter (melted and in room temp) (Extra note: some viewer [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1826,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[74,23],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/1807"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=1807"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/1807\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/1826"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=1807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=1807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=1807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}