Chocolate Mochi Cake
Have you ever had the most chewy, decadent chocolate cake? This chocolate mochi cake is the best chocolate cake I’ve ever made!
Equipment
- Large Bowl
- Midum bowl
- 2 Small bowls
- Stand or hand mixer
- Spatula
- Knife and fork
- Rimmed cookie sheet
- 8x8 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 8x8 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)