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Ingredients
- 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
Instructions
- Place the caster sugar, cocoa powder, plain flour and baking powder in a large bowl and stir to combine. Set aside.
- 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.
- Remove the inner pan and lightly spray with cooking spray. Pour in the cake batter then return to the rice cooker.
- Select the 'Cake/Bread' setting and dial in 40 minutes.
- 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.
- 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.
