Spanish Chocolate Rice Cake Recipe

I just whipped up this cake—it’s a quirky blend of rice flour, rich Spanish dark chocolate, and a silky ganache with a hint of coffee liqueur that totally blew my mind, and im seriously all in on this flavor adventure!

I love this Spanish Chocolate Rice Cake recipe because it blends rice flour with all-purpose flour, eggs and sugar to create a well balanced, nutritious batter. I think whole milk, olive oil and dark chocolate (70% cocoa) work with butter and a pinch of salt to produce a delectable treat.

Ingredients

• Rice flour gives a light, gluten-free texture and a slight nutty feel to the cake.
• All-purpose flour adds strong structure and reliable carbohydrates that balance the rice flour.
• Granulated sugar makes the cake sweet, though its high sugar content isnt the best for health.
• Eggs boost protein and help bind the ingredients together for a moist crumb.
• Spanish dark chocolate offers intense cocoa flavors and antioxidants, creating a bittersweet taste explosion.
• Heavy cream and butter add creamy richness and smooth mouthfeel to the ganache topping.

Ingredient Quantities

• 1 cup rice flour
• 1/2 cup all-purpose flour
• 3/4 cup granulated sugar (divided, you’ll use most in the batter)
• 4 large eggs
• 1/2 cup whole milk
• 1/3 cup extra virgin olive oil
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 8 ounces Spanish dark chocolate (70% cocoa), chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• A pinch of salt (for the ganache)
• Optional: 1 tablespoon coffee liqueur

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch cake pan with a bit of extra virgin olive oil or butter.

2. In a large bowl, beat the 4 eggs with 1/2 cup granulated sugar (reserve 1/4 cup for later use) and 1 teaspoon vanilla extract until it’s a light, frothy mixture.

3. In a separate bowl, mix together the 1 cup rice flour, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

4. Slowly add 1/2 cup whole milk and 1/3 cup extra virgin olive oil to the egg mixture while stirring continuously to avoid lumps.

5. Gently fold in the dry ingredients into the wet until just combined, then stir in the remaining 1/4 cup sugar so its evenly mixed.

6. Add the 8 ounces chopped Spanish dark chocolate into the batter and stir lightly, trying not to overmix it.

7. Pour the batter into your prepared cake pan and bake for around 30-35 minutes or until a toothpick inserted in the center comes out almost clean.

8. While the cake is baking, prepare the ganache by heating 1 cup heavy cream with 2 tablespoons unsalted butter and a pinch of salt in a small saucepan over medium heat until it just begins to simmer.

9. Remove the saucepan from heat and stir in the optional 1 tablespoon coffee liqueur (if using) along with the rest of the 8 ounces chopped Spanish dark chocolate, stirring until smooth and glossy.

10. Once the cake has cooled slightly, pour the ganache over the top, letting it slowly drip down the sides; allow the cake to set for at least 30 minutes before serving.

Equipment Needed

1. Preheated oven (350°F)
2. 9-inch cake pan (preferably greased with olive oil or butter)
3. Large mixing bowl for beating eggs and sugar
4. Medium bowl for combining dry ingredients
5. Electric mixer or hand whisk to beat the eggs, sugar and vanilla
6. Spatula for gently folding in the dry ingredients and stirring in the ganache
7. Measuring cups and spoons for all the ingredients
8. Small saucepan to heat the heavy cream, butter and salt for the ganache
9. Toothpick for checking if the cake is baked thoroughly
10. Knife and cutting board to chop the Spanish dark chocolate

FAQ

• Q: Can I substitute the rice flour if I don’t have any?
  A: Yeah, you can try using almond flour or even oat flour. Just be aware that the texture might change a bit from the original.
• Q: Is Spanish dark chocolate important for this recipe?
  A: The Spanish dark chocolate really gives the ganache its signature flavor. Using another type might work, but it probably won’t taste as authentic.
• Q: How do I know when the cake is fully baked?
  A: Stick a toothpick into the center of the cake. If it comes out mostly clean with just a few moist crumbs, it’s done.
• Q: Do I have to use coffee liqueur in the ganache?
  A: Nah, the coffee liqueur is totally optional. It adds a nice kick, but if you’re not into it or need an alcohol-free version, just skip it.
• Q: What’s the trick for a super smooth ganache?
  A: The key is heating the cream right until it’s about to boil before mixing it with the chocolate. Stir it steadily and you’ll get a nicely smooth ganache.

Spanish Chocolate Rice Cake Recipe Substitutions and Variations

• Rice Flour: If you cant get rice flour, try using almond flour or a gluten free flour blend instead. It might change the texture a bit, but it still works ok.
• All-purpose Flour: You can swap it for whole wheat flour if you want a healthier option, though expect the cake to come out a tad denser.
• Extra Virgin Olive Oil: If you dont have olive oil, melted butter or canola oil can be used, but it may alter the flavor slightly.
• Spanish Dark Chocolate: In a pinch, use a good quality bittersweet chocolate with approximately 70% cocoa content.
• Heavy Cream: If you cant find heavy cream, whipping cream mixed with a bit of extra butter can mimic the same richness.

Pro Tips

1. Try not to overmix the batter after you fold in the flour and sugar. I learned that if you stir too much it can turn out dense instead of light and fluffy so be careful and mix gently.

2. When you add the chopped Spanish dark chocolate in, lightly stir it in. It might break up and melt better if you stir slowly, and trust me, you don’t want big chunks clogging up the flavor in every bite.

3. Preheat your oven ahead of time and make sure the cake pan is really greased. I sometimes forget to oil it up enough and then my cake sticks and falls apart when I try to pull it out.

4. For the ganache, let the heavy cream simmer and butter melt just to the right point before adding the rest of the chocolate (and the coffee liqueur if you’re using it). I found out that rushing this step can make the ganache lumpy instead of smooth and glossy.

5. Finally, once you pour the ganache over the cake, give it plenty of time to set. If you cut into it too early it might be a bit messy. Letting it chill for at least 30 minutes helps it firm up nicely.