Ingredients:

• 1 cup milk

• 1/2 cup oil

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1/4 cup cocoa powder

• 3/4 cup sugar

• 1 tbsp baking powder

Method:

1. Grease the rice cooker tin and line the bottom with parchment paper. 

2. Add in the milk, oil, and vanilla extract in a bowl and keep that aside. 

3. Sift the flour, cocoa powder and baking powder in a large bowl. 

4. Then add sugar and mix well.  

5. Now add the milk mixture little by little. 

6. Combine wet and dry ingredients together (don't over mix the batter). 

7. Pour the batter into the prepared tin and cook the cake in the cooking mode for 35 to 40 minutes or until a skewer comes out clean. 

8. Remove the cake from the tin and leave it to cool completely before decorating.

9.   Note: The same batter can be baked in an oven at 180C for 25- 30 minutes or until a skewer comes out clean.

Note: Rice cookers have a preset that automatically switches from cook to warm setting once it thinks the rice is done. Since we're cooking cake instead of rice, we need to trick it into thinking that it's still cooking rice when making this cake. Simply switch back to the cook setting whenever the switch flicks back to the warm setting until the cake is made.   My Rice cooker flicked back around 6 times while making this cake). Try this rice cooker method at your own risk, and try only if you have a good quality cooker and the proper voltage (240).

Note: The same batter can be used to bake in an oven at 180C for 25- 30 minutes or until a skewer comes out clean.