Rice Cooker Chocolate Cake


For the Cake:

  • 1 cup all purpose flour
  • 1 cup white sugar
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large egg
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup hot water
  • 1/2 tsp instant coffee
  • 1/2 tbsp vanilla extract
  • 1/2 cup buttermilk (1/2 tbsp vinegar + milk to complete half cup)
  • 1/4 cup cooking oil

For the Frosting:

  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 3 tbsp all purpose flour
  • 1/2 cup evaporated filled milk
  • 1/2 cup butter or margarine (softened at room temperature)
  • pinch of salt
  • instant coffee to taste


  1. Combine vinegar and milk. Mix and let it stand for 5 minutes
  2. In a bowl mix dry ingredients *except sugar and instant coffee. Mix until well combined
  3. In a separate bowl combine wet ingredients *except hot water
  4. Add the white sugar
  5. mix instant coffee and hot water
  6. Beat wet ingredients until well combined
  7. Add vanilla extract and add dry ingredients
  8. Beat and add hot coffee and then mix well
  9. Lightly grease the inner pot and line a parchment paper
  10. Pour cake batter into the pot
  11. Place the inner pot inside the rice cooker base. Note: do not forget to wrap the lid with a clean cloth
  12. Press down to cook. Note: if your rice cooker has no cake button just press it down many times until the cake is cook. Just wait for 1-2 min. to press it down again. Repeat to press it few times until the cake is done.
  13. Check after 20 min. and if the cake is not continue to cook and check again after 5 min.
  14. Check with a barbecue stick and if it comes out with few moist crumbs it’s cook.
  15. Take the inner pot out and let it cool for 10-15 min.
  16. Remove the cake and cool completely Note: Do not worry about the burnt part it can be remove
  17. When the cake is cool you can now remove the burnt part

For the Frosting:

  1. In a pan combine flour, cocoa powder, salt, sugar, evaporated milk and instant coffee
  2. Mix until well combined
  3. Cook over low heat and bring to a boil. Whisk continuously until the texture is thick
  4. Turn the heat off and transfer the chocolate paste into a container with cover. Refrigerate until very cold.
  5. When the cold chocolate paste is ready we can now beat the butter
  6. Beat until light in color and fluffy
  7. Add cold chocolate paste 1 tbsp at a time. Mix after each addition
  8. After mixing you can now frost and decorate your cake.