Chocolate Mochi Cake
Years ago, I had a piece of this chewy, chocolatey cake from a little saimin shop in Hilo, Hawaii and have craved it ever since. I figured it would be years more before I'd find myself back there again, so I tried to make something like it at home. I believe the original uses coconut milk, but my version uses a more basic set of ingredients.
Developed by: Aaron Namba
Ingredients
- 250g milk
- 30g unsweetened cocoa powder
- 45g butter
- 28g vegetable oil
- 350g glutinous rice flour (a.k.a. 찹쌀가루, mochiko)
- 300g sugar
- 1/2 teaspoon baking soda
- 3g salt (~1/2 teaspoon)
- 2 large eggs
- 1 teaspoon vanilla extract (or powdered vanilla flavoring)
Directions
- Heat milk and cocoa powder to near boiling, but do not boil. Remove any skin that forms.
- Remove from heat, then add butter and vegetable oil.
- In a large mixing bowl, whisk together dry ingredients (rice flour, sugar, baking soda, salt).
- Preheat oven to 155°C (this cake needs to cook slowly). Prepare a 9x5" loaf pan (grease with a thin layer of vegetable oil, and if you have parchment paper, cut a piece to fit the bottom of the pan).
- Add milk & chocolate mixture and mix lightly.
- Add eggs, one at a time, beating until smooth, then add vanilla. (Overmixing is not a concern in this recipe, since despite the name, glutinous rice flour contains no gluten.)
- Pour batter into prepared pan. When oven is heated, bake to an internal temperature of 96-99°C (or until a toothpick inserted into the center comes out clean, about 1 hour). Cool 5 minutes in pan, then remove and cool completely on wire rack.
Notes & Tips
As always, note that this time and temperature works in my oven, which, outside of Korea, is a little unusual. If your oven heats from the bottom and does not have a convection function, you will need to bake at a higher temperature, and probably also for a longer time.
