Rice Flour Chocolate Milk-Soaked Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Line the bottom of the springform pan with parchment paper.

   Cookware: oven, parchment paper, springform pan

2. Step 2

   Beat the eggs and sugar in a large bowl until pale, thick, and increased in volume.

   Timer: 4 min (fixed)

   Ingredients used: 3.0 piece Egg, 200.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl

3. Step 3

   Add the yogurt and vegetable oil, then mix just until smooth and evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 240.0 gr Plain Yogurt, 180.0 ml Vegetable Oil

   Cookware: electric mixer, mixing bowl

4. Step 4

   Sift the rice flour, baking powder, vanilla, and cocoa powder together into a medium bowl.

   Ingredients used: 10.0 gr Baking Powder, 30.0 gr Cocoa Powder, 250.0 gr Rice Flour, 5.0 gr Vanilla

   Cookware: fine mesh sieve, medium bowl

5. Step 5

   Add the sifted dry mixture to the wet mixture in two additions, folding until no dry pockets remain.

   Cookware: medium bowl, mixing bowl, spatula

6. Step 6

   Transfer the batter to the prepared pan and level the top. Bake at 175°C until the center springs back lightly and a skewer emerges without wet batter.

   Timer: 38 min (fixed)

   Cookware: oven, skewers, spatula, springform pan

7. Step 7

   Set the pan on a cooling rack for 5 minutes. Prick the warm cake evenly with a skewer, then slowly spoon the cold milk over the surface.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 ml Milk

   Cookware: cooling rack, skewers, spoon, springform pan

8. Step 8

   Let the soaked cake cool to room temperature in the pan.

   Timer: 90 min (fixed)

   Cookware: cooling rack, springform pan

9. Step 9

   Cover the pan tightly and refrigerate the cake until thoroughly chilled and set.

   Timer: 480 min (fixed)

   Cookware: plastic wrap, refrigerator, springform pan

10. Step 10

    Release the cake from the pan and cut it into 12 slices.

    Cookware: Chef Knife, springform pan