Easy Easter Chocolate Cake

Easter is a great time of year because it gives everyone an excuse to eat chocolate! This simple yet decadent chocolate cake recipe is made using the Panasonic SR-CN188WST 10 Cup Rice Cooker for maximum convenience and consistently moist results! Created by Chef Shellie Froidevaux.

Ingredients

Servings: 0

280 g caster sugar

50 g cocoa powder sifted

170 g plain flour sifted

1 tsp baking powder

70 ml vegetable oil

1 tsp vanilla extract

2 eggs

220 ml boiling water

80 g dark chocolate roughly chopped

Easter Eggs to decorate

Chocolate Ganache

200 ml thick cream

250 g dark chocolate roughly chopped

Steps

STEP 1

Place the caster sugar, cocoa powder, plain flour and baking powder in a large bowl and stir to combine. Set aside.

STEP 2

In a small bowl whisk together the vegetable oil, vanilla extract and eggs. Pour into the dry ingredients followed by the boiling water. Whisk to combine. Fold through the chopped chocolate with a spatula or wooden spoon.

STEP 3

Remove the inner pan and lightly spray with cooking spray. Pour in the cake batter then return to the rice cooker.

STEP 4

Select the 'Cake/Bread' setting and dial in 40 minutes.

STEP 5

Whilst the cake is baking, make the chocolate ganache. Heat the cream in a small saucepan over low heat. Just before it starts to simmer remove from the heat and add the chocolate. Allow to sit for 5 minutes before stirring with a spatula or wooden spoon. Place in the fridge for 1 hour until thick enough to spread.

STEP 6

When the cake is ready, remove the inner pan from the rice cooker. Place a plate over the top of the inner pan and flip the cake out. Place a wire rack on top of the cake and flip again. Allow to cool completely.