Easy Rice Cooker Coffee Mocha Cake: A Simple Dessert

Discover the joy of baking without an oven with this coffee mocha rice cooker cake. Perfect for coffee lovers, this moist and fluffy cake combines the rich flavors of coffee and chocolate. Using a rice cooker simplifies the process, making it an accessible treat for families and kids.

Why You’ll Love This Dish:

• No oven required: Perfect for warm days or when you want to keep things simple.
• Rich mocha flavor: A delightful blend of coffee and chocolate.
• Kid-friendly: A fun and easy recipe to make with children.
• Versatile: Enjoy it as a dessert or a sweet snack.

Rice Cooker Coffee Mocha Cake Recipe

Simple Ingredients

• All-purpose flour: Provides the structure for the cake.
• Cocoa powder: Adds a deep chocolate flavor.
• Instant coffee powder: Infuses the cake with a rich coffee taste.
• Sugar: Sweetens the cake and balances the bitterness of coffee and cocoa.
• Eggs: Bind the ingredients and add richness.
• Milk: Adds moisture and helps dissolve the coffee powder.
• Vegetable oil: Keeps the cake moist and tender.
• Vanilla extract: Enhances the overall flavor profile.

Servings, Prep & Cook Time

Servings: 6
Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

What is Needed:

• 1 tablespoon milk (warmed)
• 1 teaspoon instant coffee powder
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 4 egg whites (at room temperature)
• ¼ cup all-purpose flour
• ½ cup sugar
• 1 teaspoon cocoa powder
• 5 egg yolks

Instructions

1. In a small bowl, dissolve the instant coffee powder in warmed milk. Add vegetable oil and vanilla extract; mix well.
2. In a separate bowl, beat egg whites until foamy. Gradually add sugar in three parts, continuing to beat until stiff peaks form.
3. Add egg yolks one at a time to the meringue, mixing gently after each addition.
4. Sift all-purpose flour and cocoa powder together. Gently fold the dry ingredients into the egg mixture using a rubber spatula.
5. Pour in the coffee mixture and fold until the batter is well combined.
6. Grease the inner pot of the rice cooker with butter or oil. Pour the batter into the pot. Gently tap the pot to release any large air bubbles.
7. Set the rice cooker to the ‘cook’ setting. Cook for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
8. Once cooked, allow the cake to cool slightly before removing it from the rice cooker. Let it cool completely before slicing and serving.

Icing for Cake

Here’s a simple and delicious coffee mocha icing to complement your coffee mocha rice cooker cake:

Ingredients for Icing:

• 1 tablespoon instant coffee powder
• 1 tablespoon hot water
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed for consistency)

Instructions for Icing:

1. In a medium bowl, use an electric mixer to beat the softened butter until light and fluffy (about 2 minutes).
2. Gradually add the powdered sugar and cocoa powder to the butter, beating on low speed until incorporated.
3. Pour in the cooled coffee mixture and vanilla extract. Beat on medium speed until smooth.
4. Add milk, one teaspoon at a time, until the icing is creamy and spreadable.
5. Once the cake is completely cool, spread the icing evenly over the top using an offset spatula (Affiliate) or knife.

Top Tips

• Ensure egg whites are at room temperature for better volume when beating.
• Fold ingredients gently to maintain the airiness of the batter.
• Grease the rice cooker pot thoroughly to prevent sticking.
• Use high-quality instant coffee for a richer flavor.
• Let the cake cool completely before slicing to maintain its structure.

Recipe Variations

• Add chocolate chips for extra richness.
• Incorporate chopped nuts for added texture.
• Top with a coffee glaze or dust with powdered sugar before serving.

Recommended Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Sifter
• Rice cooker

Make-Ahead Tips

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Bring it to room temperature before cooking.

How to Store and Reheat

• Store leftover cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week.
• To reheat, microwave individual slices for 10-15 seconds.

What to Serve With This Recipe

• A scoop of vanilla ice cream
• Fresh berries
• Whipped cream
• A drizzle of chocolate or coffee syrup

What You Need to Know About This Recipe

This Coffee Mocha Rice Cooker Cake is inspired by the Japanese Castella cake, known for its light and fluffy texture. By incorporating coffee and cocoa, this version offers a delightful mocha flavor. Using a rice cooker simplifies the baking process, making it accessible for home cooks without an oven.

One-Pot Cooking Rocks!