Don’t have a oven at home? Don’t fret! You can bake a delicious & moist chocolate cake with your rice cooker.

This works best with multi-functional rice cookers, ideally one that has a cake setting and uses a non-stick pot. This is actually a bread machine recipe. So use your bread machine if you have one and save yourself some time from mixing, just follow the sequence of adding ingredients in the recipe notes below.

Butter vs oil

Not all fats are created equal… especially when it comes to baking, it makes a difference which fat you use and when you use it in the recipe.

Oil takes the trophy for keeping cakes moist, compared to butter-based cakes. While butter adds a richer flavor compared to oil. Oil-based cakes also tend to maintain their soft, moist textures for a longer period of time.

You can certainly use a combination of butter and oil to give your cake the best possible taste, while also preserving the soft, fluffy texture.

Flour

Plain aka all-purpose flour is an all-round good flour to use for baking. But if you want to make a really soft cake, do substitute it with cake flour. 

Coffee + chocolate = a richer treat

Adding brewed coffee to your homemade chocolate cake batter will render it irresistible. The flavors of coffee and chocolate are a heavenly match for mocha. But it’s not about making a mocha-flavoured cake, instead the coffee will enhance and add complexity to the chocolaty flavor, resulting in a richer cake.

If you’re afraid of ending up with a coffee-flavored cake, don’t worry. Half a tablespoon of coffee powder won’t overpower the chocolate.

Did you make this recipe?

Snap a photo and show me what you’ve made. 😉
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