Yeast powder and baking soda are used to make pasta such as high-gluten bread and steamed bread, but it is not necessary to wake up when making cakes. Therefore, there is no need to put yeast and baking soda in chocolate cake with rice cooker. The steps are as follows:

1. Preparation materials: 20g of cocoa powder, 5 eggs, milk 100g, cake powder 100g, 60g of sugar, 20g of edible oil, lemon 1, and two oil-free and anhydrous containers. Here cocoa powder is the main material for making chocolate cakes.

2. Separate the egg yolk and egg white and put them into two containers respectively. It should be noted that there can be no yolk in the egg white, not at all.

3. Mix egg yolk, cake powder, cocoa powder, cooking oil and milk and start stirring until there are no particles. Put it aside. Sift cocoa powder and cake powder carefully before stirring, and the taste will be more delicate.

4. Squeeze a few drops of lemon juice into the egg white, add one-third of the sugar, beat with an egg beater until it bubbles, pour one-third of the sugar, continue beating with an egg beater until the egg white is thick, and pour the remaining one-third of the sugar until chopsticks are inserted into the egg white. The egg beater has sharp corners and the protein paste is finished.

5. Pour the egg white paste into the egg yolk paste twice and stir it evenly in a zigzag or up-and-down way. Be careful not to stir in circles, which will easily make the bubbles disappear. Stir well and plate for later use.

6. Preheat the rice cooker for 5 minutes, then brush a layer of cooking oil in the liner, pour the prepared cake paste into the rice cooker, shake it a few times, and shake out the bubbles inside.

7. Press the cake button of the rice cooker. If there is no cake button, just press the cook button. When the time is up, let the cake stew in the rice cooker for fifteen minutes before opening the lid. The chocolate cake made by this rice cooker is very dense and melts in the mouth.