The Feeling Blogger

I don't really have the passion for cooking or baking, nor I have the skills and talent to do so. But the need to learn other things besides surfing the net all day(hahaha) has become my priority nowadays. So to divert my attention from all those Facebook posts(and Candy Crush), I try to make cakes. And since I don't have an oven for baking I only recreate these cakes and cook them via the "handy-dandy" Rice cooker, hehehe. After an "ok" attempt to make a Rice Cooker Tatin Cake, I'm now more determined to make my favorite Chocolate Moist Cake.

Ingredients

• 1¾ cups all purpose flour
• 2 cups granulated white sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking soda
• ¾ teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
• ½ cup butter, melted
• 1 tbsp vanilla extract
• 1 cup freshly brewed hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
  

Procedure:

1. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
   
   
   
   
   
2. Grease rice cooker with butter.
3. Pour batter evenly and start cooking. Check your cake once in a while until toothpick inserted in center comes out clean with just a few moist crumbs attached.
4. Allow to cool 15 minutes, then run a butter knife around the edges of each cake. Wearing mitts, use both hands to hold the pan in place while flipping the cakes over onto the pan. Set the pan down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

For Frosting:
  ** Use softened butter beaten with unsweetened cocoa powder, icing sugar, a pinch of salt, vanilla extract and a splash of cream, adjusting the ingredients until you get the right consistency and sweetness.

Recipe source can be found here: Moist Chocolate Cake

Note:

• Better to use better quality ingredients especially the cocoa. Use other brand aside from Ricoa, its not that chocolatey. I'm "cheapipay" that's why I use low quality products. hehehe
• Use more coffee if you want it to taste more like dark chocolate.
• Do not overcook. It's better to leave the top part a bit moist and let it warm afterwards.