You will need 20 cm ( 9") cake tin. I like to use a springform tin if possible. This mixture can also be made into cupcakes and set the oven at 180C (350 F) deg for 15-20 minutes.
Put the rice and sugar into the food processor and buzz till smooth. This will take just a few minutes. It needs to be quite smooth
Add the eggs, vanilla, almond meal, cocoa powder and baking powder .
Puree till combined.
Pour into a 20 cm ( 9") cake tin or cupcake papers 3/4 full. Bake at 180 C(350 F) deg for 15-20 minutes for cupcakes and 40-45 minutes for a 23 cm. A skewer should come out clean when the cake is tested.
Let the cake sit on a rack for a few minutes before turning out and cooling completely
Heat the cream in a jug or a sauce pan till warm but not boiling. Take off the heat and add the chocolate . Stir till melted. Cool . Beat in an electric mixer until light and fluffy. Pipe or spread onto the cakes.
I spread a layer of salted caramel on the cake before ganaching it.