Rice Chocolate Cake
Rice Chocolate Cake combines rich, moist chocolate layers with a unique twist of rice for added texture. This decadent dessert features a chocolate ganache frosting and is perfect for any occasion. Indulge in its fudgy flavor and delightful crunch, making it a standout treat for chocolate lovers everywhere!
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch round cake pan
- parchment paper,
- Toothpick (for testing doneness)
- Cooling rack
Ingredients
- 1 cup cooked rice preferably short-grain for better texture
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup chocolate chips optional, for added richness
Instructions
Preheat the Oven
- I start by preheating my oven to 350°F (175°C). This ensures that my cake bakes evenly and comes out perfectly fluffy.
Prepare the Cake Pan
- I grease my 9-inch round cake pan with butter or cooking spray and line the bottom with parchment paper to prevent sticking.
Mix Dry Ingredients
- In a medium mixing bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This helps evenly distribute the dry ingredients.
Cream Butter and Sugar
- In a large mixing bowl, I cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes.
Add Eggs and Vanilla
- Next, I add the eggs one at a time, mixing well after each addition. I then incorporate the vanilla extract for added flavor.
Combine with Dry Ingredients
- I gradually add the dry mixture to the butter mixture, alternating with the milk. I start and end with the dry ingredients, mixing until just combined.
Fold in Cooked Rice
- Gently fold in the cooked rice and chocolate chips (if using). I make sure to distribute them evenly without overmixing the batter.
Bake the Cake
- I pour the batter into the prepared cake pan and smooth the top. I bake it in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
- Once done, I remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, I transfer it to a cooling rack to cool completely.
Notes
Make sure the rice is fully cooked and cooled before adding it to the batter. Leftover rice works perfectly for this recipe!
This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.