Monday, June 24, 2013

RCC #6 - Rice Cooker Moist Chocolate Cake

I made 3 rice cooker cakes 2 weekends ago which I posted on my FB page last week. Now I better blog the recipes down before my backlog gets longer and longer. :)



These were the 3 cakes I "baked" in my Toshiba rice cooker. I shouldn't say "baked" actually, in fact I cooked them, there is no baking function in my rice cooker, remember? From left to right: (you will never believe this, but this is true) japanese kasutera / castella rice cooker cake, rice cooker moist chocolate cake and rice cooker banana cake!

Thanks to one of my readers, Irene N, she was the one who prompted me to try out cooking this steamed moist chocolate cake in my rice cooker. She had earlier tried out my rice cooker banana cake with great success and she was looking for another similar cake that doesn't require cake-mixer and oven. I was not sure of the timing required then since she wasn't using a rice cooker but a pressure cooker, and her pressure cooker has a much bigger capacity. Luckily it turned out very well for her, and she even emailed me lovely photo of her finished product which I have also uploaded to my blog (here). So I promised Irene that I would definitely try it out in my rice cooker and then publish the recipe in my blog. A promise is a promise, so here it is!



Recipe adapted from my steamed moist chocolate cake recipe, this is the most blogged about steamed moist chocolate cake recipe in the baking blogosphere, courtesy of Aunty Yochana. There are so many raving reviews from bloggers who have steamed it in a steamer, but I am sure nobody has ever tried it in a rice cooker. So instead of steaming on medium heat for 45 min, just cook in the rice cooker for 1 hour (I pressed COOK 3 times, 1st time 29 min, 2nd time 17 min and 3rd time 17 min, total 1 hour 3 min). Do remember to grease your rice cooker pot. The result was fabulous, you have to try it yourself to know how good it is! It was rich, moist and unbelievably addictive, you won't be able to stop at one piece!







On 5 Oct 2013, Amy T sent me pictures of her chocolate cake made using her Mistral 8-cup rice cooker and said, "Hi hi ms B...juz wana share with u the choc cake I made using ur recipe. I added orange juice & zest for refreshg taste. Added chopped almonds too." Thank you Amy!


On 17 Nov 2013, Doreen Y showed me what she did with this recipe using her Tefal 10-cup rice cooker with cake function. She turned it into a rice cooker coffee raisin cake within 40 to 45 min! Thank you Doreen!


On 3 May 2014, Michelle L emailed me a foto of her lovely chocolate cake decorated with strawberries on top. She is using Sanyo rice cooker, 1.8L with rice, soup & porridge options and cook/keep warm function but no baking function. Takes her 45 min to 1 hr to bake a cake. Thank you Michelle!


[Note] If you are new to rice cooker baking, do read this FAQ before you try out your first rice cooker cake. If you would like to receive more updates, do click like on my Facebook page.  

[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]

Wanna check out our Rice Cooker Cake Challenge #2 Roundup?
http://everybodyeatswell.blogspot.be/2014/06/roundup-rice-cooker-cake-challenge-2.html

44 comments:

  1. Miss B,
    This is so delicious! Will try this as I have the same rice cooker as yours :)
    Thanks for sharing

    ReplyDelete
    Replies
    1. Hi Ivy,
      Do try this and let me know how it goes, it was really rich and moist! :)

      Delete
  2. Hi,
    Am interested to try baking with my rice cooker. Do I follow your recipe on the steaming version or how do I tweak it for baking in rice cooker?

    ReplyDelete
    Replies
    1. It's the same recipe, same amount of ingredients, just cook the cake in the rice cooker for at least 1 hour. There was a reader who commented that hers took longer than 1 hour, so it really depends on your ricecooker model and capacity. I just tried this cake again in my rice cooker today, took exactly 1 hour, it's perfect, rich and moist. :)

      Delete
  3. Hi! I tried this over the weekend and it is awesome! My rice cooker pops to 'warm' after 10 minutes and I let it that way until it cooked for an hour and 10 mins. This is my new favorite chocolate cake recipe! Thank you so much for sharing!

    -- Jude
    Manila, Philippines

    ReplyDelete
    Replies
    1. Hi Jude,
      Thanks for your feedback, glad that you like it!

      Delete
  4. Hi , can I make this in my 0.6L old-fashioned rice cooker? I study overseas and this is the one that I have ~_~
    Thankss!

    ReplyDelete
    Replies
    1. Hi Christy,
      I think it will take longer, you may have to reduce the batter accordingly. What is the diameter and height of your cooker ?

      Delete
  5. Hi, I tried last week and I must say it tasted really good. Thank u!
    It took nearly 65 minutes. However when I cut the cake, the cake crumbles (when it has already cooled down). is it because it is too dry?

    ReplyDelete
    Replies
    1. Hi Dolly,
      It should just be a bit crumbly like most chocolate cakes, but not very crumbly. Did you follow the recipe exactly? How did it taste like, it should be moist. What is the capacity of your rice cooker? Did the cake look a little burnt or over-cooked?

      Delete
    2. Hi Miss B, yes I followed the exact recipe except for using salted butter. The capacity of my rice cooker is 10 cup. I will be trying one more time today, but I do not have butter so will try with canola oil (instead of corn)... only have peanut or canola in my kitchen...

      Delete
    3. What is the brand of your rice cooker?
      Is your cake very flat. If it is, since you are using a 10 cup cooker, i suspect it may be a little over-cooked. Note that this recipe is meant for my 5.5 cup cooker. I suggest you check the cake 10 min earlier and see how it goes. :)

      Delete
  6. Here is the link to the latest "no oven, no cake-mixer" RCC recipe : RCC Challenge RCC #13 - Super Moist Chocolate Banana Cake (Rice Cooker, Steamer, Oven). Highly recommended even for 1st-time bakers, do try it out and share your fotos with me. :)

    ReplyDelete
  7. I just tried the above recipe. But I used fresh milk instead & increase the amount of sugar. Pleased the end product. Thanks 4 the recipe :)

    ReplyDelete
  8. Hi. Sorry this is a stupid question, but where is the recipe for the moist choc cake on this page? Thanks

    ReplyDelete
    Replies
    1. I have put the clickable link not just ONCE, but TWICE on this page. It also appears on the right hand side menu with a picture on my blog. Time to change your spectacles...

      Delete
    2. haha awesome

      Delete
  9. Hi Miss B,

    I attempted your recipe and the result is really yummilious.

    I modified a bit though on the ingredients:

    - replaced with Cake Flour
    - reduced to raw sugar 150 g
    - replaced with Fresh Milk 110 ml with Greek Yogurt 100g

    I am using Khind 1.8 liter/ 10 cup basic Cook/Warm Rice cooker.
    After 10 mins cooking, it pop to warm. I let it be warm all the way. The whole process took ard 1 hr 10 mins.

    Again, thanks for the easy recipe. The result is a rich moist chocolately cake. My kid will be sure happy to wallop the entire cake :P

    Audrey

    p/s: How do I share the cake images to you ? TIA

    ReplyDelete
    Replies
    1. Hi Audrey,
      Congrats for the success of your (1st ??) RC cake, and thanks for your offer to share your cake images. You can email me, my email address can be found if you click on "about me - view my complete profile" on the top right hand corner of my blog, then click on "contact me - email". Im not listing my email address here otherwise spam robots will pick it up and spam my mailbox. Thank you. :)

      Delete
  10. Hi Miss B,

    Yes it is my 1st RC Chocolate cake. Long time ago did attempted mangarine cake while I was schooling but nothing serious or as yummy as this one.

    Tq again for your clear , detailed sharing of such a nice easy recipe with the dos and fonts. Great website!

    Audrey

    ReplyDelete
  11. Hi miss b the recipe isit at paragraph 4
    Recipe adapted.....
    Sorry I'm new here. Thank you

    ReplyDelete
    Replies
    1. Yes, that's the link, just open it, there is no virus, LOL. :)
      I am gonna put it here, in case people ask again.
      http://everybodyeatswell.blogspot.be/2012/11/steamed-moist-chocolate-cake-aspiring.html

      Delete
  12. Hi! thank you for doing up such a great blog for sharing. I tried this recipe and it indeed is delicious. However, my cake didn't raise as well and it sank in the midde..

    ReplyDelete
    Replies
    1. Pls leave your name or nick for easier identification. Either you over folded causing the batter to deflate or your baking powder/soda are not fresh, these are the possible reasons.

      Delete
  13. Dear Ms B

    I love this recipe. Made it for my brother who isn't a chocolate lover and he likes it too! But my cake didn't raise as high and it sank it the middle.. May I get some advise?

    P.s. My previous message was incomplete. Sorry for sending so many messages.

    ReplyDelete
    Replies
    1. Ms Teo,
      Are you using rice cooker or steamer ? Did you use a digital scale to weigh your ingredients? Are all your ingredients at room temp ? It's very rare to hear of rice cooker cakes sinking in the middle...

      Delete
  14. Hi, thanks for the recipe. Quick question. If I don't have baking soda (not easy to find where I am), can I use just baking powder? And if so, how much baking powder should I use? Thanks. :)

    ReplyDelete
    Replies
    1. I would advise u to get baking soda, otherwise the cake will be very dense. You can't increase the baking powder to replace baking soda, because too much baking powder will cause the cake to taste bitter or metallic, and the cake will rise very high and subsequently collapse while in the oven, which is the reason why baking soda is used to provide the extra lift.

      Delete
    2. I would advise u to get baking soda, otherwise the cake will be very dense. You can't increase the baking powder to replace baking soda, because too much baking powder will cause the cake to taste bitter or metallic, and the cake will rise very high and subsequently collapse while in the oven, which is the reason why baking soda is used to provide the extra lift.

      Delete
    3. Thanks for the advise. Will try to find baking soda. :)

      Delete
  15. Hi Miss B, Erlin is here :) I just tried this recipe (using Akebonno brand for the rice cooker, unsure of the type, a 4L type, and conventional one "cooking" and "keep warm" only). Anyhow, the result was pretty sad as the outer part was perfectly cooked yet the middle part was still runny :( I tried to steam it but no big change so I decided to put it in the fridge :p cake tasted delicious eventho it was still runny lol I'll give it another shot by using another rice cooker (yes I'm an Asian who owns more than one rice cooker ;) lol) and will let you know :)

    ReplyDelete
    Replies
    1. Hi Erlin,
      Thanks for leaving your comments. Akebono rice cooker, is that a travel-size mini rice cooker? I have googled for Akebono and found some images of mini rice cookers...

      Delete
  16. Hi Miss B, I just tried out this recipe! It's almost unbelievable that such an easy recipe can produce such an awesome chocolate cake! My family members are full of praises for the cake. Thank you for sharing all the lovely recipes.. Shall be trying more of your recipes soon! I got a feeling I might be addicted to making rice cooker cakes. =)

    ReplyDelete
  17. Hi Ms. B,
    Gem here. Can I use the usual granulated sugar for this recipe? I can't find castor sugar. :(

    ReplyDelete
  18. Thanks for sharing the recipe! Used SR flour instead and it still does the trick. Results look too awesome for a first-timer :D

    ReplyDelete
  19. Dear Ms B,
    I just recently tried out the recipe with my smaller rice cooker (3 cups) and used half amount of the ingredients. The resulting cake was delicious :D This is my third attempt of making rice cooker cake, but the first time it didn't fail. Thank you for the recipe, you're awesome! :D

    - Michette

    ReplyDelete
  20. hi, may i know if i can use condensed milk instead of evaporated milk? got cans of them at home but not evaporated milk...

    ReplyDelete
    Replies
    1. Never tried it before but you would have to dilute it to make a milk solution. Condensed milk is sweeter by the way so the sweetness has to be adjusted.

      Delete
  21. Hi Miss B,

    Thanks for your recipe! The cake was very delicious!

    I tried using a 3 cups (0.5L) fuzzy logic type rice cooker, half your ingredients and cooked for 50 mins but the bottom (the face touching the pot) was a bit too hard, will try to cook for 40 mins next time.

    Also a question: The bottom (~1/3 of the thickness) of my cake (the face touching the pot) was very dense and the top half was like the one in your photo, overall the cake doesn't rise a lot, just about 3cm thick (& my pot is ~6" in diameter), what's wrong with it?? I used the same ingredient as in your recipe...

    Please help, thx!!

    ReplyDelete
    Replies
    1. Hi Miss B,

      Before I get your reply, I browse through your blog & all the comments and also other online sources for some possible causes and can't wait to make another cake~ I made a Moist Banana Cake with your recipe tonight and this time it is very successful!

      I think there are 2 points that may have caused my chocolate cake to be dense at the bottom:

      1) I preheated my rice cooker for a very long time even though it has got a cake cooking function, so it's too hot

      2) I over-mixed when combining the dry with the wet ingredients, I used a hand mixer instead of a spatula and wanted to mix all the ingredients until very smooth so mixed quite a lot...causing the over-mixing

      Another 2 points not happened in my case but may also cause dense and rubbery bottom (from online sources for everyone's reference):
      - too much liquid
      - too much/too little raising agent

      Hopes everyone viewing your blogs can avoid these problems seeing my bad examples~

      Delete
    2. Hi Violet, I have a 0.5L Supor rice cooker (I think it is the fuzzy logic type too) and I tried "baking" the moist choc cake this week many thanks to your comments! It was a hit with my colleagues!

      Things I changed:
      -Halved the recipe
      -Used self raising flour instead (simply because that is what I have currently)
      -Used fresh milk instead
      -Baked for 40 min

      The cake is moist and soft and perfect!

      Delete

Hi,
Thank you for dropping by my blog and taking the time to comment. All feedback and comments are greatly appreciated. Please leave your name (real or nick) if you would like me to answer a recipe question, otherwise all. anonymous questions and comments will be strictly ignored. Anonymity is one of my pet peeves. And any spam or links to adverts will be deleted. Thank you and have a nice day!

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