I’m always excited to make these chocolate rice cakes, as they combine the rich taste of cocoa with the soft, chewy texture of glutinous rice flour. They’re perfect for any occasion and easy to whip up in no time!
Why I Love This Recipe
I love baking cakes and bread, but let’s face it—there are times when I don’t want to wait for yeast to ferment or dough to chill in the fridge.
On those days, these chocolate rice cakes are the perfect solution. They come together quickly, don’t require any fancy techniques, and deliver a satisfying dessert without the extra time or effort.
These chocolate rice cakes are incredibly simple to make.
You don’t need to whip the eggs, work with yeast, or knead any dough, making them ideal even for beginners.
The base of this cake is made with glutinous rice flour, 25g of cocoa powder, and baking powder, creating the perfect soft, slightly bouncy texture.
What makes these cakes truly special is the addition of two large chocolate pieces, about 40g each, placed in the batter.
These create the signature gooey, molten center when baked, adding an indulgent surprise to every bite. You can adjust the size or type of chocolate based on your preference—it’s a flexible recipe!
For decoration, I sprinkle bake-resistant chocolate chips on top. I often use these same chocolate chips in my favorite chocolate chip cookie recipes, so they’re a staple in my pantry.
Once baked, these cakes are irresistible. The outside has a delicate crispness, while the inside remains soft, chewy, and full of molten chocolate. Take a bite, and the rich chocolate filling oozes out, making every mouthful deeply satisfying.
Why You‘ll Love This Recipe
- Rich chocolate flavor: Cocoa powder and chocolate chips make these rice cakes extra indulgent.
- Soft and chewy texture: Glutinous rice flour gives the cakes their signature moist and springy texture.
- Hidden surprise: Chocolate chunks inside the cake create a gooey, molten center.
- Perfect for sharing: These cakes are great for family gatherings, snacks, or even as gifts.
Ingredients
- 2 eggs
- 60g granulated sugar
- 60g corn oil
- 300g milk
- 300g glutinous rice flour
- 25g cocoa powder
- 6g baking powder
- 50g chocolate chips
- 2 pieces of chocolate (about 40g each)
Instructions
- Preparation: Preheat your oven to 180°C (356°F). Line a baking dish with parchment paper to ensure easy removal after baking.
- Mix the wet ingredients: In a mixing bowl, crack 2 eggs and add 60g granulated sugar. Pour in 60g corn oil and slowly add 300g milk while whisking. Mix thoroughly until the liquid is smooth and free of lumps.
- Combine the dry ingredients: Sift 300g glutinous rice flour, 25g cocoa powder, and 6g baking powder into the wet mixture. Whisk until the batter is smooth and no traces of dry flour remain.
- Layer the batter and chocolate: Pour half of the batter into the prepared baking dish. Place 2 pieces of chocolate (about 40g each) in the center of the batter. Pour the remaining batter over the chocolate, filling the dish to about 80% full to allow room for the cake to rise. Smooth the surface with a spatula.
- Top with chocolate chips: Sprinkle 50g chocolate chips evenly over the top of the batter for decoration.
- Bake: Place the baking dish on the middle rack of the preheated oven. Bake at 180°C (356°F) for 45 minutes, adjusting the time based on your oven’s power and the size of the dish. When the cake rises and turns golden brown, insert a toothpick into the center. If it comes out clean, the cake is ready. If the surface browns too quickly, cover it with aluminum foil to prevent overbrowning.
- Cool and serve: Remove the cake from the oven and let it cool for a few minutes. Slice and enjoy warm or at room temperature.
Notes
- When mixing the batter, be gentle to avoid overmixing, as this can develop gluten and affect the soft texture.
- Different brands of glutinous rice flour absorb liquid differently. Adjust the amount of milk slightly if necessary to achieve the right batter consistency.
- Cakes made with glutinous rice flour may firm up when cooled. To restore their soft, chewy texture, warm the cake in the microwave on low for 10–15 seconds before serving.
Frequently Asked Questions
- Can I replace cocoa powder with another flavor?
Yes, you can substitute the cocoa powder with matcha, instant coffee, or even leave it out entirely for plain rice cakes. - How do I store these cakes?
Store the cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat before serving to restore their soft texture. - What‘s the purpose of adding chocolate pieces inside the cake?
The chocolate pieces melt during baking, creating a gooey, molten center that adds an extra layer of indulgence to the cake. - What can I use instead of chocolate chips?
You can top the batter with chopped nuts, dried fruits, or a sprinkle of powdered sugar for variation.
Chewy Chocolate Lava Rice Cakes
Ingredients
- 2 eggs
- 60 g granulated sugar
- 60 g corn oil
- 300 g milk
- 300 g glutinous rice flour
- 25 g cocoa powder
- 6 g baking powder
- 50 g chocolate chips
- 2 pieces of chocolate about 40g each
Instructions
- Preparation: Preheat your oven to 180°C (356°F). Line a baking dish with parchment paper to ensure easy removal after baking.
- Mix the wet ingredients: In a mixing bowl, crack 2 eggs and add 60g granulated sugar. Pour in 60g corn oil and slowly add 300g milk while whisking. Mix thoroughly until the liquid is smooth and free of lumps.
- Combine the dry ingredients: Sift 300g glutinous rice flour, 25g cocoa powder, and 6g baking powder into the wet mixture. Whisk until the batter is smooth and no traces of dry flour remain.
- Layer the batter and chocolate: Pour half of the batter into the prepared baking dish. Place 2 pieces of chocolate (about 40g each) in the center of the batter. Pour the remaining batter over the chocolate, filling the dish to about 80% full to allow room for the cake to rise. Smooth the surface with a spatula.
- Top with chocolate chips: Sprinkle 50g chocolate chips evenly over the top of the batter for decoration.
- Bake: Place the baking dish on the middle rack of the preheated oven. Bake at 180°C (356°F) for 45 minutes, adjusting the time based on your oven's power and the size of the dish. When the cake rises and turns golden brown, insert a toothpick into the center. If it comes out clean, the cake is ready. If the surface browns too quickly, cover it with aluminum foil to prevent overbrowning.
- Cool and serve: Remove the cake from the oven and let it cool for a few minutes. Slice and enjoy warm or at room temperature.