Ultra Easy Chocolate Cake in a Rice Cooker - chocolate

Method

• Melt the chocolate and butter in the microwave (about a minute).
• Let it cool down a little, then add the milk and mix.
• Beat the 2 eggs and sugar together, just until it's foamy, as shown in this photo.
• Combine the Step 1 and Step 2 mixtures together.
• Add the pancake mix and cocoa powder (no need to sift them)!
• Mix well.
• It's best to crush any lumps, but if a few remain it's not a big deal.
• The batter will be thick, creamy and bouncy like this.
• Butter the bowl of your rice cooker with margarine (not listed in the ingredients) using your fingers and pour in the Step 5 batter.
• Switch the rice cooker on!
• (In the same way you would cook white rice.)
• When the cake is done, if a bamboo skewer stuck in the middle comes out clean, transfer the cake to a dish.
• If some batter sticks to the skewer, cook for another 15 minutes or so.
• Done!
• It looks like this when sliced.
• It's moist, but still sponge-like and delicious.
• If the cake doesn't get cooked no matter how many times you switch your rice cooker on, try one of these methods: Bake in the oven in the rice cooker bowl; take the cake out of the bowl and finish baking it in a frying pan.
• You can also finish cooking it up in a microwave as well.