Rice Cooker Chocolate Cake
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30-40 minutes
- 2 cups cake flour*
- 3/4 cup cocoa powder, sifted
- 3/4 cup caster or superfine sugar
- 4 teaspoons baking powder
- Pinch of salt
- 1 3/4 cups buttermilk
- 2 eggs, at room temperature
-
- 80g butter, melted
- 1 cup chocolate chips
To decorate
- Chocolate buttercream (see recipe below)
- 250g punnet strawberries
*To make 2 cups of cake flour, place 4 tablespoons cornflour/fine cornstarch in a measuring jug. Fill to 2 cup line with plain flour.
Step 1 - Line the base and sides of a rice cooker with parchment and non stick spray. In a large bowl, whisk the cake flour, cocoa powder, sugar, baking powder and salt until well mixed. In a jug measure buttermilk and then whisk in the eggs and butter. Make a well into the centre of the dry ingredients and add in the liquid ingredients in two batches, adding the chocolate chips into the second liquid addition.
Step 2 - Scoop into the prepared rice cooker. Cook for 25-30 minutes or until a skewer inserted comes out clean. Now here's the crazy part. My rice cooker (albeit it is a couple of decades old as it was a hand me down from my parents) switched off after 5 minutes. I started to freak out and curse a lot. All I could think about was wasting the delicious chocolate that I added. But then I waited 5 minutes and kept turning it back on. The rice cooker would keep turning off after 5-10 minutes and over the course of I think 40 minutes I switched it on and it turned off about 7 or 8 times. I didn't expect it work at all until halfway through I lifted the lid and it was rising and setting! If you have a timer on your rice cooker, it will be easy but don't give up if your rice cooker keeps turning off.
Step 3 - Once a skewer inserted in the centre comes out clean, remove the bowl from the cooker and allow to cool completely. Spread with buttercream and top with strawberries.
Chocolate buttercream
- 113g/1 stick butter
- 1/2 cup chocolate chips
Step 1 - Melt the butter and chocolate in a saucepan on medium heat. Stir to make sure that there are no lumps of chocolate. Set aside at room temperature or if the weather is hot, place in the fridge to firm up. Don't worry that the butter floats to the top.
Step 2 - Scoop the mixture into the bowl of the mixer and fit it with a spatula beater attachment. Beat until light and fluffy.