Chocolate Mochi Cake

5.0 from 3 reviews

Author: Anita Jacobson

Categories: Dessert

Cuisines: Japanese

Ingredients: Rice

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 16

Ingredients

• 1 cup mochiko (sweet rice flour)
• 1 cup sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking soda
• 1/4 cup unsalted butter
• 1/2 cup semi-sweet chocolate
• 1 can (12 ounce) evaporated milk
• 1 teaspoon vanilla
• 1 egg

Instructions

1. Preheat the oven to 350 Fahrenheit (180 Celcius). Grease an 8"x8" cake pan and set it aside.
2. Sift together mochiko, sugar, salt, and baking soda. Set aside.
3. Melt butter and chocolate in a small saucepan over low heat, then transfer it into a clean mixing bowl.
4. Using an electric mixer on low speed, slowly add evaporated milk, vanilla, and egg into the butter and chocolate mixture.
5. Using an electric mixer on low speed, slowly add evaporated milk, vanilla, and egg into the butter and chocolate mixture.
6. Pour the cake batter into the prepared pan. Bake in the preheated oven for 50-60 minutes or until the cake no longer jiggles.
7. Remove the pan from the oven, and let the cake cool completely in the pan. Slice the cake into 16 pieces and serve at room temperature.
8. Store the leftovers in an airtight container at room temperature. Please consume the cake within two days, and please do not refrigerate the cake.