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Home Dish Chocolate Mochi Cake

Chocolate Mochi Cake

Name: How to cook Chocolate Mochi Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 - 12 people
Cuisine: Us

Introduce

Chef :

Chris Gan

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!

Ingredient

Food ration :

10 - 12 people

Cooking time :

35 - 40 minutes

1 cup (160 grams)

sweet rice flour (like Mochiko)

1 cup (200 grams)

white sugar

and 1/2 teaspoons baking soda

3 Tablespoons

unsweetened cocoa powder

1/4 teaspoon

salt

1/4 cup (57 grams)

unsalted butter

1/2 cup

(~87 grams) semisweet chocolate chips

and 1/2 teaspoons pure vanilla extract

12 oz

evaporated milk

large egg

Cooking instructions

* Step 1

Assemble your ingredients and preheat oven to 350°F (177°C).

* Step 2

Whisk together dry ingredients (flour, sugar, salt, baking soda, cocoa) and set aside

* Step 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.

* Step 4

Transfer melted chocolate to a mixing bowl and gradually beat in evaporated milk, egg, and vanilla until well blended.

* Step 5

Add the dry ingredients to the wet by thirds and beat on low speed after each addition. Beat briefly until smooth.

* Step 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.

* Step 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.

* Step 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!