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
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.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.