Melt the chocolate and butter in the microwave (about a minute). Let it cool down a little, then add the milk and mix.
Beat the 2 eggs and sugar together, just until it's foamy, as shown in this photo.
Combine the Step 1 and Step 2 mixtures together.
Add the pancake mix and cocoa powder (no need to sift them)! Mix well. It's best to crush any lumps, but if a few remain it's not a big deal.
The batter will be thick, creamy and bouncy like this.
Butter the bowl of your rice cooker with margarine (not listed in the ingredients) using your fingers, and pour in the Step 5 batter. Switch the rice cooker on! (In the same way you would cook white rice.)
When the cake is done, if a bamboo skewer stuck in the middle comes out clean, transfer the cake to a dish. If some batter sticks to the skewer, cook for another 15 minutes or so.
Done! ♪ It looks like this when sliced. It's moist, but still sponge-like and delicious.
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; microwave it, etc.
Story Behind this Recipe
I used to always make a meringue when I made a cake, but I wondered if I could make one way easier? So I omitted any bothersome tasks (like making a meringue or sifting flour), and left out any ingredients I don't usually have on hand (heavy cream, baking powder) and tried making a cake.
None in particular! Even if you make it in such a lazy way, the cake will still puff up. If you want to be more diligent, please try sifting the flour or beating the eggs more, to make the cake puffier and lighter. I used a dark chocolate bar this time, but the cake was sweet enough!