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1
Melt the chocolate and butter in the microwave (about a minute).
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2
Let it cool down a little, then add the milk and mix.
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3
Beat the 2 eggs and sugar together, just until it's foamy, as shown in this photo.
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4
Combine the Step 1 and Step 2 mixtures together.
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5
Add the pancake mix and cocoa powder (no need to sift them)!
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6
Mix well.
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7
It's best to crush any lumps, but if a few remain it's not a big deal.
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8
The batter will be thick, creamy and bouncy like this.
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9
Butter the bowl of your rice cooker with margarine (not listed in the ingredients) using your fingers and pour in the Step 5 batter.
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10
Switch the rice cooker on!
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11
(In the same way you would cook white rice.)
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12
When the cake is done, if a bamboo skewer stuck in the middle comes out clean, transfer the cake to a dish.
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13
If some batter sticks to the skewer, cook for another 15 minutes or so.
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14
Done!
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15
It looks like this when sliced.
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16
It's moist, but still sponge-like and delicious.
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17
If the cake doesn't get cooked no matter how many times you switch your rice cooker on, try one of these methods: Bake in the oven in the rice cooker bowl; take the cake out of the bowl and finish baking it in a frying pan.
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18
You can also finish cooking it up in a microwave as well.
