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Chocolate Mochi Cake
This slightly chewy and chocolatey mochi cake is just the perfect munching snack with some brewed hot tea/coffee, and I love that they are not too sweet.
This slightly chewy and springy cake is a must try, so different from the usual cake, but oh so good. It is just the perfect cake alongside a cup of afternoon tea or coffee, and definitely a good dessert to round up a dinner. Bring this to a pot luck and see them disappear at an alarming rate, so make sure to make two and save one for yourself.
Ingredients for Chocolate mochi cake
We need:
- mochiko
- sugar
- salt
- baking soda
- unsalted butter
- semi-sweet chocolate
- evaporated milk
- vanilla
- egg
What is mochiko?
Mochiko is Japanese rice flour made from glutinous rice or sweet rice, and Koda Farm is the most well-known brand of mochiko in the US. It is pretty easy to find in most Asian grocery stores, but if you cannot find Japanese mochiko, you can also use Thai glutinous rice flour with a good result.
This cake is suitable for people who need a gluten-free diet since it uses mochiko (rice flour) instead of wheat flour. And if you are worried you may have leftover mochiko after making this recipe, why not try making daifuku (Japanese filled mochi), another delicious snack using mochiko.
How to make chocolate mochi cake
- Preheat the oven to 350 Fahrenheit (180 Celcius). Grease an 8"x8" cake pan and set it aside.
- Sift together mochiko, sugar, salt, and baking soda. Set aside.
- Melt butter and chocolate in a small saucepan over low heat, then transfer it into a clean mixing bowl.
- Using an electric mixer on low speed, slowly add evaporated milk, vanilla, and egg into the butter and chocolate mixture.
- Slowly add the mochiko mixture while continuing mixing on a low speed. Stop mixing once the batter is smooth.
- Pour the cake batter into the prepared pan. Bake in the preheated oven for 50-60 minutes or until the cake no longer jiggles.
- 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.
- Store the leftovers in an airtight container at room temperature. Please consume the cake within two days, and please do not refrigerate the cake.
Chocolate Mochi Cake
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
- Preheat the oven to 350 Fahrenheit (180 Celcius). Grease an 8"x8" cake pan and set it aside.
- Sift together mochiko, sugar, salt, and baking soda. Set aside.
- Melt butter and chocolate in a small saucepan over low heat, then transfer it into a clean mixing bowl.
- Using an electric mixer on low speed, slowly add evaporated milk, vanilla, and egg into the butter and chocolate mixture.
- Using an electric mixer on low speed, slowly add evaporated milk, vanilla, and egg into the butter and chocolate mixture.
- Pour the cake batter into the prepared pan. Bake in the preheated oven for 50-60 minutes or until the cake no longer jiggles.
- 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.
- Store the leftovers in an airtight container at room temperature. Please consume the cake within two days, and please do not refrigerate the cake.
Comments
Hi Anita, Since the recipe states to use mixer on low speed, can I just use whisk (haven't bought another mixer since the old one died on me)? In addition, can the chocolate be replaced with white chocolate or butter scotch chip? Kindly advise.
Hi Tuty, yes I think you can use whisk, just make sure there is no lump in the batter. And, yup, the semi sweet chocolate can be replaced with any chocolate of your choice.
Thanks for the response, Anita. This is almost like the "fancy version" of Wingko Babad (babat) if you are familiar with this treat from Semarang. I am going to try this soon. Have a great 4th of July weekend!
Yup, it does! Happy 4th of July weekend too Tuty :)
Hi, Can you give me the ratio for using a whole box of mochiko? Since I have no use for left over mochiko and with teenagers in my house, I may as well make a large batch. Thanks Ruby
Hi Ruby, 1 just measured and a box of mochiko (16 oz) is about 2.5 cups in volume, so you will need to make 2.5 batches in one go to finish a box.
Thanks for sharing. Is the batter meant to be very runny?
Hi B, sorry for the late reply. But yes, the batter is on the runny side.
Hello! Do you know I could substitute the semisweet chocolate with cocoa powder instead? I have tons of cocoa powder I’m trying to use up. Thanks!
Hi Julie, I haven't tried it with cocoa powder, but I found a recipe that is very similar to mine but using cocoa powder. The author states in the article that the 3 tablespoons of chopped chocolate in the recipe is optional, so you should be able to use only cocoa powder. If you do give it a try, please share how it goes. :)
Is there a substitute for evaporated milk? Can I just use plain milk or coconut milk or even half and half?
Hi Elissa, I will use half-and-half to replace the evaporated milk, but you can also use full cream milk if that's all you have.
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