Simple Way to Prepare Award-winning Chocolate Mochi Cake
Hey everyone, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Chocolate Mochi Cake. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chocolate Mochi Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Mochi Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chocolate Mochi Cake is 10 - 12 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chocolate Mochi Cake estimated approx 35 - 40 minutes.
To get started with this particular recipe, we must prepare a few ingredients. You can have Chocolate Mochi Cake using 12 ingredients and 8 steps. Here is how you can achieve it.
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!
Ingredients and spices that need to be Take to make Chocolate Mochi Cake:
- ⭐️ Dry Ingredients ⭐️
- 1 cup (160 grams) sweet rice flour (like Mochiko)
- 1 cup (200 grams) white sugar
- 1 and 1/2 teaspoons baking soda
- 3 Tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- ⭐️ Wet Ingredients ⭐️
- 1/4 cup (57 grams) unsalted butter
- 1/2 cup (~87 grams) semisweet chocolate chips
- 1 and 1/2 teaspoons pure vanilla extract
- 12 oz evaporated milk
- 1 large egg
Steps to make Chocolate Mochi Cake
- Assemble your ingredients and preheat oven to 350°F (177°C).
- Whisk together dry ingredients (flour, sugar, salt, baking soda, cocoa) and set aside
- 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.
- Transfer melted chocolate to a mixing bowl and gradually beat in evaporated milk, egg, and vanilla until well blended.
- Add the dry ingredients to the wet by thirds and beat on low speed after each addition. Beat briefly until smooth.
- 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.
- 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.
- 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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