Rice cooker chocolate cake with chocolate ganache

Cut up the butter and melt it slowly over warm water heated on a low flame.

Put a small bit of butter in the rice cooker pot to soften for greasing.

Sift the flour, sugar, cocoa, baking soda, baking powder and salt; press out lumps with a spatula and mix well.

In another bowl combine the eggs, buttermilk, melted butter (not too hot, or it cooks the egg), coffee (not too hot) and vanilla; mix well.

Pour the wet mixture into the dry and stir to a thick batter. Chocolate chips are optional; they sink, melt and set into a crunchy chocolate shell on the bottom.

Brush the soft butter over the bottom and sides of the pot; if it is not non-stick, line the bottom with a round of parchment paper.

Pour in the batter, scraping the bowl with a rubber spatula; tap a few times to release big bubbles and smooth the surface.

Cover and cook 1 hour in total, pressing the cook button again every 15 minutes when it pops back to warm (4 presses); adjust for your rice cooker.

Open the lid quickly so steam does not drip on the cake; a toothpick should come out clean.

Take the pot out and rest the cake 20 minutes.

Heat the heavy cream to a slight simmer, not a full boil; pour over the chopped chocolate and let sit 5 minutes; whisk smooth with a hand mixer.

Add the salt and soft butter and whisk until the butter melts; the ganache is liquidy and sets as it cools.

When the cake edge has separated from the pot, flip it out. Pour the ganache over and push it over the sides with a spatula.

Decorate with chocolate shreds made with a peeler around the edge, strawberries and a few pieces of mint.

Left an hour, the ganache sets, loses some gloss and stops dripping.