Chocolate Mochi Cake
This is a great little cake that goes well with coffee or tea. Like all mochi cakes, it has a nice springy, slightly chewy texture. Please note that this is not a super sweet cake. If you’re seeking a boost of extra sweetness, try drizzling it with a bit of caramel or melted chocolate. This is an amalgamation of a couple of recipes posted elsewhere. Next time, I think I’ll try adding a bit of espresso powder to the batter!
Chocolate Mochi Cake
This is a great little cake that goes well with coffee or tea. Like all mochi cakes, it has a nice springy, slightly chewy texture. Please note that this is not a super sweet cake. If you’re seeking a boost of extra sweetness, try drizzling it with a bit of caramel or melted chocolate. This is an amalgamation of a couple of recipes posted elsewhere. Next time, I think I’ll try adding a bit of espresso powder to the batter!
Cooking Instructions
- 1
Assemble your ingredients and preheat oven to 350°F (177°C).
- 2
Whisk together dry ingredients (flour, sugar, salt, baking soda, cocoa) and set aside
- 3
Combine chocolate chips and butter in a microwave-safe bowl and microwave for 15 second intervals until melted. Stir well after each heating interval.
Alternatively, you can melt the butter and chocolate on the stove top in a small sauce pan over low heat.
Cool until lukewarm.
- 4
Transfer melted chocolate to a mixing bowl and gradually beat in evaporated milk, egg, and vanilla until well blended.
- 5
Add the dry ingredients to the wet by thirds and beat on low speed after each addition. Beat briefly until smooth.
- 6
Pour batter into a greased 8 inch (20.3cm) square pan. Tap the pan gently on counter to bring any air bubbles to the surface.
- 7
Bake at 350°F for 35 to 45 minutes or until a toothpick inserted into the cake tests clean.
Note that cake will puff up while baking, but will deflate while cooling.
- 8
Wait until cake is cool before slicing. You can dust the top with powdered sugar if desired.
The cake will keep in a sealed container at room temperature for 2 to 3 days. Do not refrigerate — it will harden the cake and it will no longer be chewy!
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