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The ingredients needed to cook Butter-Free Rice Cooker Chocolate Cake:
- Provide 2 Chocolate bars
- You need 20 grams Vegetable oil
- Get 2 Eggs
- Use 30 grams Plain yogurt
- Provide 20 grams Sugar
- Get 80 grams ●Cake flour
- Get 1 tbsp ●Cocoa powder (unsweetened)
- Take 5 grams ●Baking powder
Instructions to make Butter-Free Rice Cooker Chocolate Cake:
- Break up the chocolate bars into small pieces with your hands and put in a heat resistant bowl. Microwave for 3-4 minutes to melt. Add the vegetable oil.
- Put the eggs and sugar in a food processor, then process for 2 to 3 minutes on full strength.
- Add the yogurt to Step 2 and blend for 2 minutes.
- Pour the mixture from Step 3 into a rice cooker bowl, sift in the combined ● ingredients. Fold in with a rubber spatula, while turning the bowl.
- When the batter is no more floury, place in the rice cooker and turn the switch! Press "Cook" 2-3 times and let the batter bake through a couple cycles until a bamboo skewer inserted into the middle comes out clean.
- When it's done, remove the cake from the rice cooker bowl and cool on a cooling rack. The cake comes right out of the bowl if you run a rubber spatula between the cake and bowl to loosen it.
- You can eat it straight a way, but it tastes even better the next day. It's also delicious decorated!
It is perfect if you don't have an oven. Not all cake recipes work well for rice cooker method, but this 'Chocolate Cake' recipe works very well. The texture is soft and fluffy, and it can be used for many chocolate cake desserts. *Note: This cake can be baked in the oven. 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.
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