Chocolate Mochi Cake
It’s no secret I like to surround myself with sweets. When I throw a party, a buffet isn’t complete unless I have a full, separate table, all filled with desserts. With a large number of guests, there are always bound to be allergies. That’s the beauty of this cake, it’s gluten-free so that guests with issues can indulge in delicious treats too!
This cake is deeply chocolately thanks to rich cocoa powder and chocolate chips. Cut it small for people to grab and go throughout the party, cut it big for the chocolate lovers in the house. The familiar mochi chew makes it the ideal treat to ring in the new year! This is the perfect treat to ring in the new year!
Chocolate Mochi Cake
Ingredients:
1 pound (16 oz box) mochiko
2 cups sugar
2 teaspoons baking powder
pinch of salt
1 cup (2 sticks) unsalted butter, melted
1 (12 ounce) can evaporated milk
4 eggs
1 teaspoon vanilla
1/2 cup Cocoa Powder
1 cup chocolate chips
Instructions:
Preheat the oven to 350 degrees. Prep a 9×13 pan with greased parchment.
In a bowl whisk together the mochiko, sugar, cocoa powder, baking powder, and salt.
Add the butter, evaporated milk, eggs, and vanilla, and stir well.
Fold in the chocolate chips.
Bake for 40-45 minutes depending on your oven, until done. Let cool and cut into squares.
What pan size? 9X9 or 9×13?
What is Mochicko ? Is it a drinking chocolate ?
Can I substitute evaporated milk for something else. Maybe Coconut cream ?
I live in Australia. Thanks please reply to my email.
I am gluten free but also watching the diary and lactose and sweetness.
Regards and Thanks Claire