Have you ever had the most chewy, decadent chocolate cake? This chocolate mochi cake is the best chocolate cake I’ve ever made!
We all have our favourite recipes to make and I think I just created mine with this chocolate mochi cake. Chocolate mochi cake is easy to make and most of all rich and chocolatey. It is truly hard to come by a great cake. What makes this chocolate mochi cake great is the glutinous rice flour, melted chocolate, and nutella whip cream! I promise this bake will be a home run every time!
Why you’ll love this cake!
-It’s chocolatey
-Chewy and moist
-Very simple to make!
-Family approved
In this article you’ll learn how to make the best chocolate mochi cake, what is glutinous rice flour, where to find glutinous rice flour, and how to make nutella whip!
How to make Chocolate Mochi Cake:
Why Mochi cake?
I first tried mochi a year ago, then, again about three months ago. The texture of mochi can take you by surprise at first as it is unexpectedly silky and chewy. However, when glutinous rice flour is used in baking it can create the most delicious textures. By altering the crumb of traditional cakes, this recipe alteration yields, in my opinion, the best chocolate cakes!
Key ingredients
Glutinous rice flour – This type of flour is super fine and is known for becoming very sticky and for its ability to thicken when heated. In this recipe, the glutinous rice flour creates a fantastic texture that yields an absolutely delicious cake. Glutinous rice flour is different than rice flour.
Ap flour – The all purpose flour helps balance the mochi flour creating a more stable batter.
Melted chocolate – I first came across the cookbook called Pure Chocolate by Fran Bigelow about a year ago as a gift from a close friend. Melted chocolate in a recipe has the ability to create decadent and rich cakes due to the coco butter and other additives. For this recipe it is crucial that you use bakers chocolate or other high quality chocolate and refrain from using chocolate chips.
Melted butter – Unsalted butter is melted down with the chocolate
Instant coffee – Instant coffee powder is a complementary flavour to chocolate. Coffee has the ability to work with chocolate, heightening the chocolate flavour. You should not really be able to taste the coffee.
Where to find glutinous rice flour?
Glutinous rice flour should not be that hard to come by. In my hometown, Chinatown grocers, and ethnic isles in grocery stores sell glutinous rice flour. Of course, you can always order off Amazon. The key when buying rice flour is that it needs to say ‘glutinous rice flour’.
Baking Overview: Mochi Chocolate Cake
This cake is very easy to make and follows a very traditional baking process. We start by combining all dry ingredients, which then need to be sifted together. Then, combine instant coffee, vanilla and whisked egg. Next, we melt the chocolate and butter together in the microwave in 20sec intervals, mixing in between intervals. This is important, if you don’t mix the chocolate, it can burn.
The true cake baking magic happens when we create a steamy environment. Since we are using melted chocolate we need to make sure the chocolate does not overcook and burn. Once the batter is in a greased 8×8 inch pan place it on a cookie sheet filled with water to within about ¼” of the edge. The water will make sure the edges of the cake do not overheat and help create an even bake.
Chocolate Mochi Cake
Equipment
- Large Bowl
- Midum bowl
- 2 Small bowls
- Stand or hand mixer
- Spatula
- Knife and fork
- Rimmed cookie sheet
- 8×8 inch pan or two 5 inch cake rounds
- Parchment paper
Ingredients
Mochi Cake
- 1 cup AP flour
- 1 cup glutinous rice flour
- 1/2 cup dark coco powder
- 1/4 tsp salt
- 2 tsp baking powder
- 1 large egg room temperature
- 1 tbsp vanilla extract
- 1 tbsp instant espresso powder
- 1 cup granulated sugar
- 4 tbsp unsalted butter room temperature
- 112.5 g Bakers semi-sweet chocolate 4 oz
- 1 1/2 cup whole milk room temperature
Nutella Whip
- 1 1/2 cup whipping cream
- 1/4 cup icing sugar
- 1 1/2 large spoonfuls Nutella room temperature
Instructions
Mochi Cake
- Preheat oven to 350°F. Grease and line an 8×8 inch pan and place on top of a cookie sheet or two 5 inch cake rounds.
- In a large bowl, add flour, glutinous rice flour, cocoa powder, salt, and baking powder. Sift together well.
- In a large bowl, mix together egg, instant coffee powder and vanilla on high speed until foamy. Then add sugar. Continue to mix until it becomes light in color and voluminous.
- Finely chop chocolate and put it and the unsalted butter into a small microwave safe bowl. Zap for 30 seconds, stir, then continue in 10 second intervals, mixing between each interval until melted.
- Slowly add ½ room temperature milk to the chocolate until combined. Add the chocolate mixture to the egg mixture, and mix up on high until well incorporated.
- Next, add half of the dry mixture and half of the remaining 1 cup of milk. Mix on low speed until just incorporated then add the rest of the dry and milk ingredients. Continue to mix on low until the last streak of flour is gone.
- With a spatula do one final scrape and fold of the batter to ensure no flour pockets are remaining.
- Pour into prepared pan. Fill the cookie sheet with water, leaving about ¼ inch clearance from the rim of the cookie sheet. (NOTE: this batter is very thick, don’t worry if you can’t spread it evenly in the pan, the heat of the oven will smooth everything out.)
- Place in oven and bake for 35-45min mins. Once a skwerer can be inserted and removed clean, it is done.
- Important! Let cake cool completely in pan before removing.
Nutella Whip
- Once the cake is completely cooled, add whipping cream to a large bowl or stand mixer. Mix on high until the whipping cream starts to thicken, then add powdered sugar and nutella. Reduce speed to medium and continue to mix until the ripples from the mixer hold in the cream.
- Note – this whipping cream holds well in the fridge for 24 hours.
- Spread the whipping cream on the cake and smooth out. Garnish with a little cocoa powder, fresh berries and serve. (Store cake in fridge up to 3 days)
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