Friday, November 19, 2010

Rice Cooker Chocolate Spice Cake

I'd been meaning to try this for a while and I'm happy to report - it works! I used this recipe but added nutmeg and allspice because I was envisioning a spice meets chocolate cake. It happened to be vegan but I feel confident now that any old cake recipe would work. The result was a moist and somewhat crumbly deliciously rich cake (I may have added extra cocoa powder to finish the bag off). I can't say this for sure but my sense is that in the oven this cake might have been a bit dry and crumbly. Here was the result after I flipped it out of my rice cooker pan:

Looks like a cake, right? It definitely needed something though. Then I remembered a recipe for vegan chocolate ganache only I was too lazy to find it at the time and ended up using this one only I subbed butter and my chocolate chips weren't vegan. The point wasn't to make it vegan but rather that I didn't have cream lying around. The cake looked much improved.

I will probably bake cakes in the rice cooker more often. My oven (read: large toaster oven) heats pretty unpredictably and I have to check on things a lot. With the rice cooker, I had a feeling I could have cooked it a little less or more and it wouldn't have mattered much. As long as the toothpick comes out clean, it's done, right? Plus, I don't have nice pans here and with the teflon coating of the rice cooker pan, the cake flipped right out and the clean up was easy.

Hooray for multiple uses of a bulky appliance!

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