Chocolate Pudding Cake (RiceCooker Version)

 

Ingredients:

1 cup (120g) flour
¾ cup (150g) granulated sugar
3 Tbs (23g) cocoa
1½ tsp (7.5ml) baking powder
¼ tsp (1.25ml) salt
½ cup (120ml) milk
2 Tbs (30ml) cooking oil
1 tsp (5ml) vanilla (1½ tsp [7.5ml] vanilla powder)

¾ cup (135g) brown sugar
¼ cup (30g) cocoa
1¾ cup (420ml) warm water






1. Remove the bowl from the rice cooker and turn it on (any setting) to preheat. Lightly oil the inside of the cooker bowl. (Skip this step if your rice cooker is a pressure cooker type or won't turn on without the bowl in it.)

2. Mix together the flour, granulated sugar, 3Tbs cocoa, baking powder, salt, and (if you are using it) vanilla powder.

3. Stir in the milk, oil, and (if you are using it) vanilla extract. Then pour the completed batter into the oiled rice cooker bowl.

4. In a separate bowl mix together the brown sugar and ¼ cup cocoa

5. Turn the rice cooker off. Choose the settings for baking the cake according to the following criteria:

a) If you are lucky, the cooker has a ‘cake’ or ‘케이크’ setting. Use it.
b) If you don’t have a cake setting, but you have lots of options, use the ‘regular rice’ and normal or ‘middle cook’ settings. On my rice cooker this is “백미” & “중간밥”. I always make sure the digital arrows are pointing at those two.
c) If you are using a pressure-cooker style rice cooker choose the 'low pressure' setting.
d) If you don’t have any options, and only an on off switch, disregard this part.
e) If you can’t figure it out, ask your host-mother to help you put it to the settings she normally uses for cooking rice, or just use the default setting. 

6. Once you have the settings figured out, put the bowl in the cooker and turn it on. Close the lid and let the cake cook for about 3 minutes. This should be just long enough for it to have subtly lightened in color and started to froth around the edges, which you should see when you open the lid. (Using a pressure-type cooker? then disregard this step)

7. Sprinkle the brown sugar and cocoa mixture evenly across the top of the slightly cooked batter.

8. Pour the warm water on top and shut the lid. 

9. Let the cake cook for another 30-45 minutes. Set a timer to check it every ten minutes or so in order to make sure it is not boiling too hard. (pressure-type cooker: check after 25 minutes) If it is, turn the cooker off until it stops boiling and then turn it back on, and count the time it was off as part of the cooking time. When the cake is finished it should have a solid top with the pudding underneath. Turn the cooker completely off, making sure the warmer is not left on. The pudding thickens the cooler it gets. You can serve it warm right away or refrigerate and serve later, but  don’t try to re-heat it using the warmer on the rice cooker because the pudding will scorch.

My cake looks like it exploded, what did I do wrong?!?

 If your cake looks like the one in the picture to the right, it most likely got too hot and the pudding boiled up
through the cake. It is also possible that you added too much baking powder. Either way, don’t worry. It may look horrible, but it still tastes good. ^_^





Substitutions & Variations

• Add a teaspoon of instant coffee to the water or replace part of the water with left-over coffee to result in a richer, chocolate flavor.
• You may replace the white granulated sugar in the cake with brown sugar if you only have the one type. (For an explanation of the 3 commonly sold types of sugar in Korea check out the ingredients page.)