Chocolate Okara Cake

Chocolate Okara Cake

This chocolate okara cake is made using chocolate instead of cocoa powder.

Ingredients: 1 pound cake

Fresh okara
Soy milk (or regular milk)
Vegetable oil


1. Melt the chocolate in a double boiler. Preheat the oven to 360F/180C. Boil water.
2. Break up the clumps of okara in a bowl.
3. Add vegetable oil to the melted chocolate and mix well.
4. Add the chocolate mixture from Step 3 to the okara and combine well. Mix in the soy milk.
5. In a separate bowl, whisk the eggs, then blend in the sugar. Put this bowl into over the boiled water to make a double boiler and whisk with a hand mixer. Once the water is about body temperature, remove from heat (when it feels warm to the touch). Whisk until the eggs form stiff peaks (about 5 min).
6. Add half of the eggs to the okara and chocolate mixture and mix well.
7. Add the remaining egg mixture and gently mix. Finally, pour the okara batter into the egg bowl and mix again.
8. Pour the batter into a cake pan and bake for 30 minutes at 360F/180C.
9. When it's finished baking, cool on a wire rack.
10. Once it cools, wrap in cling wrap and store in the fridge. It's best served the following day or the day after.
11. This is the chocolate I used. When using milk chocolate, adjust the amount of sugar to taste.
12. Let it rest for about 30 minutes after removing from the fridge to enjoy it nice and moist.

Story Behind this Recipe

I made chocolate okara cake using baker's chocolate.