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Have you ever craved a luscious cake but didn’t want to haul out the oven? Last weekend, I found myself staring at a mountain of fresh berries—and only a rice cooker to my name. Cue the lightbulb moment: why not transform this humble appliance into a makeshift bakery? That’s how my chocolate strawberry cake was born.
This chocolate strawberry cake is extra special because it combines the deep, rich flavor of cocoa with the bright pop of strawberry—all steamed to perfection in your rice cooker. It’s the ultimate simple cake recipe for anyone who wants an easy dessert that still feels indulgent. Plus, cleanup is a breeze (I know, washing pans isn’t fun—but it’s worth it!).
Why You’ll Love It
- No Oven Required: Perfect for small kitchens or lazy weekends.
- One-Pot Wonder: Minimal dishes, maximum flavor.
- Seasonal Twist: Showcases plump strawberries at their peak.
- Versatile Base: Transform it into cupcakes, loaf cakes, or layer it with cream.
Easy Rice Cooker Chocolate Strawberry Cake Recipe
| Prep Time | Cook Time | Total Time | Servings | Skill Level |
|---|---|---|---|---|
| 20 mins | 1 hr | ~1 hr 20 mins | 8–10 | Easy dessert |
Ingredients
- 5 large eggs, room temperature
- 75 g milk
- 58 g corn oil (or any neutral-flavored oil)
- 70 g cake flour
- 50 g granulated sugar
- 15 g unsweetened cocoa powder
- A squeeze of lemon juice
For Assembly & Cream:
- 300 g whipping cream
- 24 g granulated sugar
- 70 g mascarpone
- Fresh strawberries & strawberry jam
Equipment You'll Need
- Rice cooker with steaming function
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter
- 6-inch round cake cutter (optional)
- Wire rack
Step-by-Step Instructions
Prep the Eggs:
- Separate yolks and whites. Chill the whites until lightly frosted.
Make the Chocolate Base:
- Heat oil to about 70°C. Stir in cocoa powder until smooth, then whisk in milk until emulsified.
Fold in Dry Ingredients:
- Sift in cake flour. Stir gently. Add yolks and mix until silky.
Whip the Egg Whites:
- Beat whites with lemon juice and sugar until soft peaks form.
Pro tip: Don’t overbeat—aim for fluffy, not grainy.
Combine:
- Stir one-third of the whites into the batter to lighten it.
- Gently fold in the remaining whites, keeping as much air as possible.
Bake:
- Lightly oil the rice cooker bowl. Pour in batter and gently shake to release bubbles.
- Steam for 50 minutes. Then switch to “keep warm” for 10 more minutes.
Cool & Slice:
- Invert the cake onto a wire rack and let it cool completely.
- Trim into three even layers using a 6-inch round cutter (optional).
Pro Tips & Variations
Common Pitfalls & Fixes:
- Flat Cake Top: Rice cookers vary. If bubbles form too quickly, reduce steam time by 5 minutes.
- Dense Texture: Don’t overfold egg whites—stop when just streaks remain.
Variation Ideas:
- Chocolate-Peanut Butter Twist: Swirl in 2 Tbsp peanut butter before cooking.
- Citrus Zest Lift: Add 1 tsp orange zest for a fruity zing.
Storage Tips
- Room Temperature: Cover loosely with a cake dome—enjoy within 24 hours.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: Wrap in plastic wrap and foil; freeze up to 1 month. Thaw overnight in the fridge.
Final Thoughts
Isn’t it amazing what you can do with a rice cooker? This chocolate strawberry cake proves you don’t need fancy gadgets to whip up a memorable treat. The tender crumb, the hint of citrus, and that swath of whipped cream and berries—pure magic.
I hope you give this rice-cooker chocolate strawberry cake a try. If you do, please leave a comment below or tag #RiceCookerBakes on social media—I’d love to see your creations!
Craving more chocolatey goodness? Don’t miss my Silky Peanut Butter Chocolate Cream recipe!
Happy baking, friends!
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