Cake > Chocolate Cakes

Brown Rice Syrup Chocolate Cake Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown rice syrup
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup hot water

Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Whisk
- Spatula

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with cooking spray.

2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate mixing bowl, whisk together the brown rice syrup, vegetable oil, eggs, and vanilla extract until smooth.

4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

5. Slowly pour in the hot water and mix until the batter is smooth.

6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings

Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 250mg
Total carbohydrates: 26g
Dietary fiber: 2g
Sugars: 10g
Protein: 4g

Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Honey or maple syrup can be substituted for brown rice syrup.
- Coconut oil or melted butter can be substituted for vegetable oil.

Variations:
- Add 1/2 cup of chocolate chips to the batter for extra chocolate flavor.
- Top the cake with whipped cream or frosting.
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture.

Tips and tricks:
- Be sure to whisk the wet ingredients well to ensure a smooth batter.
- Use hot water to help dissolve the brown rice syrup and cocoa powder.
- Let the cake cool completely before slicing to prevent it from falling apart.

Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.

Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder for a simple presentation.

Garnishes:
Top the cake with fresh berries or a dollop of whipped cream.

Pairings:
Serve the cake with a glass of cold milk or a cup of hot coffee.

Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream would complement the cake well.

Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too wet, try reducing the amount of hot water in the recipe.

Food safety advice:
Be sure to wash your hands and all utensils thoroughly before preparing the cake.

Food history:
Brown rice syrup is a natural sweetener made from brown rice. It is often used as a healthier alternative to refined sugar in baking.

Flavor profiles:
This cake has a rich chocolate flavor with a subtle sweetness from the brown rice syrup.

Serving suggestions:
Slice the cake into wedges and serve on a dessert plate.

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Taste: Rich, Sweet, Chocolatey, Moist