Chocolate Coconut Mochi Cake

Mochiko is a glutinous rice flour made from mochigome (a short-grained Japanese rice) that is ground into a fine powder. The mochiko in this cake gives it more density and moisture, while the cake flour and baking soda help it to rise like a more traditional cake. But, there’s nothing traditional about it - the result is a rich, not-too-sweet, chocolatey confection that sticks to your fork and is somewhere between a brownie and a cake. My family prefers it heated up a bit and served with a scoop of vanilla ice-cream.

Chocolate Coconut Mochi Cake

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Yield: 18 to 20 servings

Author: Amy Kimoto-Kahn

Ingredients

• Nonstick cooking spray, for preparing the pan
• 2 cups mochi flour
• 1⁄2 cup cake flour
• 1⁄2 cup unprocessed cocoa powder
• 1 tsp baking soda
• 1⁄2 tsp kosher salt
• 2 cups whole milk
• 1 can coconut milk, 14 ounces
• 1⁄2 cup melted dark, unsweetened chocolate, cooled slightly
• 1 tsp vanilla extract
• 5 large eggs, lightly beaten
• 1 stick salted butter, about 31⁄2 oz, at room temperature
• 2 cups packed dark brown sugar
• Confectioners’ sugar, for dusting Ice cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Coat a 9 x 13-inch (23 x 33 cm) pan with cooking spray. Set aside.
2. In a medium bowl, whisk together the mochi flour, cake flour, cocoa powder, baking soda and salt.
3. In a separate medium bowl, whisk together the milk, coconut milk, melted chocolate, vanilla and eggs until smooth.
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl and using a handheld electric mixer, cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. Scrape down the sides.
5. With the mixer running, gradually add the dry and wet ingredients, alternating, until the batter is smooth and everything is just incorporated. Pour the batter into the prepared pan and smooth the top.
6. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for about 30 minutes.
7. Cut into thin slices and transfer to plates. Dust with the confectioners’ sugar and serve with the ice cream.

Recommended Products:

Mochi Flour