Sunday 26 August 2012

Savory Sunday - Chocolate Breakfast Cake with Rice Milk

There is one cake recipe I risk making once every blue moon. Trouble is, I'm terrible when it comes to baking. However, when I'm not forgetting ingredients like baking power or sugar, or forgetting the damn thing in the oven, this cake is amazing. Plus, it's made with rice flour and rice milk instead of cows milk.



Making this cake is simple and simultaneously tricky. What makes it challenging is one, I've never had the recipe written down and two, when it comes to the baking phase, I end up winging it. And if you bake then you know you never "wing" anything. 

Here are the ingredients: (Remember, I've never had the exact measurements because I never bothered writing them down. Therefore, I use a tall glass for measuring: 1 part  = one large glass. Just respect the proportions and it'll be fine.)

3 to 4 eggs depending on size
1 part raw sugar 
1 part coconut shavings
2 parts rice flour
2 parts rice milk
100 g of dark chocolate
1 small packet of baking powder
pinch of salt (fleur de sel if you have it)

Preheat oven.
Melt the chocolate in the rice milk. In a large bowl, mix the rest of the ingredients together. Pour the chocolate and rice milk mix in with the rest of the ingredients. Mix well. Pour the whole lot into a cake mold and stick it in the oven. This is where things get tricky. I'm not sure exactly how long it should cook. What I do is stick it in the oven for about 20 minutes. Sometimes I lower the temperature a few degrees, don't ask me why I do that because sometimes I forget and it doesn't seem to change things much.

God, Elise. These are the worst directions ever for making a cake.
Give me a break. I'm a pantser even in the kitchen and this cake is fab...Granted, when I'm not screwing it up.  

So after about 20 minutes, I'll stab the cake with a knife to check if it's cooked. If it looks done, I'll turn off the oven, pull out the cake and let it cool before de-molding. Actually, that's a big fat lie. I turn off the oven and leave it in there until I can get back to it later. Nine out of ten times it comes out burned on top, but it's still damn good cake.

A few things to keep in mind. If you're used to highly sweeten cakes, you probably won't care much for this. But, I guess you could always add more sugar. And though it's a moist cake (sorry for you folks that cringe at the word moist), it's not your typical light, airy, fluffy kiddie cake. It's dense. Really dense, the black hole of cakes kind of dense. One descent slice for breakfast with coffee or tea should do. Also, it's a nice substitute for all you poor lactose intolerant people out there, or those who simply want to reduce your dairy intake.

Okay, that's it for today. Enjoy your Sunday and Bon Appétit! 


36 comments:

  1. Cake for breakfast?? At least you have a go at baking, good for you and it is always edible. I'll have to look for rice milk in the supermarket, I must admit I haven't heard of it before.

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    1. Thanks Sally. Rice milk is really nice, especially when flavored with vanilla. It took me a few days of getting used to, but now I prefer it to cows milk.

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  2. baking? *shudder*... if it don't come in a box/pkg, i don't try... i even fup duck the pizza-ingredients-in-a-box thingy... muffins seem to be ok, for the most part... as are my made-from-scratch pancakes... i SO wanna be able to make crepes *sigh*....

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    1. You make homemade pancakes and can't make crepes? Impossible. (:

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    2. if it's ME, it IS possible :P

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  3. Woohoo! We are on the same wavelength this week! I like the idea of using rice flour and rice milk.

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  4. OMG! I'm so going to make this since dairy products make my illness worse! Thanks for the recipe!

    But I quite like almond milk so could I substitute the rice milk?

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    1. I really hope you like it! I'm pretty sure you could use almond milk. I've substituted using vanilla flavored soy milk and that works fine too.

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  5. Ok, so I admit that I shuddered at I read this...just a little. I really want to make this, but I need structure and without set amounts for the ingredients I find myself sliding into that blubbering state that those with OCD sometimes experience. Maybe I could google to find a recipe close to this one?

    You make me laugh, Elise. I bet you are super fun to hang out with!

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    1. I shudder too because baking successfully for me is a toss up and I never know what I'm going to get. But finding a similar recipe may be tricky. Just use a tall water glass for your measurements. The kind they keep refilling at the restaurants regardless if you're thirsty or not (which always makes me mad). And yes, I am super fun to hang out with! Crazy if fun, isn't it? (;

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  6. This is pretty awesome looking cake, Elise. It cracks me up that you're so equivocal about amounts of stuff...what's a tall glass for you??? How many teaspoons of baking powder can be found in a "small packet?????" ;-)
    Some Dark Romantic

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    1. It is awesome cake Mina! Wish I could make it for you. A tall glass is a tall glass. It really doesn't matter what it is as long as you respect proportions. It doesn't have to be the same size I use. In fact, years ago when I started making this cake I used a different cup for measuring. So whatever you have in your kitchen will do, just keep using the same glass for your measurements and make sure you have enough to fill your mold. But if you need specifics, how about a pint. The kind they serve at the bar. That's a tall glass. (:

      As for the packets of baking powder, that is a bit tricky. In France we can buy our baking powder in small pre-determined packets. It makes things simple. I just tear open a packet and dump the powder in the mix. Google "alsa levure chimique" and click on images to see what I'm talking about. I think one packet is about 0.5oz. I don't know, how many tablespoons of baking powder do you normally use? (You see now why I'm terrible at baking?)

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  7. It's a nice blog to provide a good information. Hope more people reaching your blog because you are sharing a good information. I bookmarked this blog further more useful information. Thanks for sharing this.......... PPI Claims

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  8. This looks awesome. Rice flour is a great sub for wheat. Sounds like you have fun in the kitchen too - I love the informal measures of ingredients, made me smile. Cheers

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    1. I do have fun in the kitchen, especially when I'm not setting off smoke detectors! :P

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  9. Oh my goodness that looks amazing, Elise. :-) I love all things breakfast and brunch, so definitely going to stash this recipe!

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  10. Oh you are not terrible when it comes to baking. Those look tasty.

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    1. Oh, but I have produced some brick sized monstrosities, I just don't take pictures of them. (:

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  11. That cake looks really yummy, Elise. I am also known for winging it when it comes to baking. And, yes, believe it or not, I have forgotten to actually put the darn thing in the oven before (more than once). Adult ADHD.

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    1. LOL! I've done that too! It's tough when you're having to do a hundred things at the same time. There's bound to be causalities...:)

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  12. Pardon my ignorance... rice milk? I'm confused... *sheepish grin* What exactly is that?

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    1. Hey Michelle, not everyone is familiar with rice milk. I didn't know about it until I moved to France. Anyway, it's not really milk, it's a drink made from rice that looks like milk. It's a great alternative for people who are lactose intolerant or people wanting to cut down on their daily fat intake. The best rice milk to try is the kind with vanilla. It took me a few tries to get used to it, now I prefer it to cows milk. (:

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  13. Oooh that looks yummy. I like dense cakes if they're done well. Might try this recipe one day. :-)

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    1. I think you'll like this Misha. This cake could anchor an aircraft carrier. (:

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  14. OMGosh,

    I would *never* ever make this cake, but shoot, Elise, it shure is fun listening to you write the darn moist recipe down :)

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  15. Looks fab! I used to bake all the time, but now that I live in the South, it's just too damn hot most of the time :)

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  16. And the calorie count on this one is???

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  17. Mark: I don't believe you. :P

    Rose: Oh, I hear ya. Save the baking for the cold season, that is if you guys get a cold season... (:

    Movies on my Mind: Not sure. Sugar, some coconut shavings, dark chocolate and rice milk....the count can't be all that bad. I've seen worse. Thanks for stopping by (:

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  18. Holy Batman, that sounds amazing. Will you make me some and ship it to Utah? :D I'm not to great with baking either. I make a mean pumpkin chocolate chip cookie, though. Nums!

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    1. Hey Julia! I love pumpkin pie but have never tried pumpkin chocolate cookies. Sounds yummy! I tried making pumpkin pie long ago....it was the Pie of Doom. I'll tell you what, you send some cookies over and I'll send you some cake. We'll have a free trade agreement. (:

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  19. "I'm a pantser even in the kitchen"

    ROFL xD
    Um. Don't quit your writing job. :P

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