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Author Notes: While this cake looks dense and rich and indulgent and could pass for a nearly-flourless chocolate cake, it is none of those things. Mochi cake -- which is more squishy than gooey and more subtle than sweet -- is better. Why? It starts with the fact that, with its surprising spring and spryness, it is light and inhalable.
The texture is soft and chewy, and the flavor is surprising, too: The chocolate is subtle, more along the lines of a chocolate-flavored graham cracker than a molten lava cake. If you'd like a deeper or more dimensional flavor, I'd recommend baking with a spiced sugar (like cinnamon sugar).
This recipe is from the The Polynesian Cultural Center by way of Use Real Butter. —Sarah Jampel
Makes: one 9- by 13-inch cake
cups (9 1/4 ounces) glutinous rice flour, like Mochiko brand
cups (16 ounces) white sugar
tablespoon baking soda
cup (4 ounces) unsalted butter
cup (6 1/2 ounces) semisweet chocolate chips
ounces evaporated milk
teaspoons vanilla extract
- Preheat the oven to 350° F and grease a 9- by 13-inch baking pan.
- Whisk together the flour, sugar, and baking soda in a large bowl. Set aside.
- Heat the butter and the chocolate chips together in a small saucepan over low heat, stirring frequently until you have a smooth mixture.
- Pour the melted chocolate and butter into the bowl of a stand mixer fitted with a paddle attachment. With the mixer running on low, add the evaporated milk, vanilla, and eggs and mix until incorporated.
- Add the dry ingredients and mix on low until the batter is smooth and lump-less. Pour into the prepared pan and bake for 45 to 55 minutes, until the cake no longer jiggles. Remove from oven and let cool before serving.
- This cake should be stored at room temperature rather than refrigerated.
- This recipe is a Community Pick!