Though a certain work situation kept me from posting a “Foodie Friday” yesterday, I’m deciding to go ahead and share the recipe. Let’s call today “Foodie Saturday!”
The inspiration for this dessert came from the fact that I’ve had a box of Mochiko rice flour in my cabinet for about a year and had no idea what to do with it. I started searching for uses and was intrigued by the idea of making cake with it, so I gave it a try. Since being disappointed by the Black Bean Brownie Incident, I’ve been craving a homemade chocolate treat and this Chocolate Mochi cake was the perfect solution.
While many recipes for mochi cake call for coconut milk, I didn’t have any on hand. Let’s consider my recipe the “what-is-probably-already-in-your-kitchen-once-you-have-the-rice-flour” version.
Unique because of its slightly bouncy texture, this cake is good. It was perfect for my favorite chocolate cake habit because of its springiness: mashing it up with vanilla ice cream à la a kid at a birthday party. When I make it next time, I might add even more cocoa and even some chocolate chunks to intensify the flavor.
Chocolate Mochi Cake
Adapted from the Cocoa Mochi Cake recipe over at Zakka Life.
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1. Set oven to preheat to 350 degrees and grease an 8″ x 8″ pan.
2. Whisk together the rice flour, sugar, cocoa, and baking soda.
3. Place milk and cornstarch in a pan and heat over medium heat, stirring frequently so it does not burn. Cook until milk is thick. Cool. Add the coconut extract.
4. Add all of the liquids and whisk until smooth.
5. Pour into pan and smooth out the top.
6. Bake at 350 degrees for 1 hour and 15 minutes. Test the center with a toothpick to determine if more cooking time is needed; the toothpick should come out with some crumbs but no liquid.
7. Cool completely. Before serving, cut with a plastic knife (a regular knife will stick to the cake).
April 25, 2011 6:34 pm
Glad you got a chance to test out the recipe and make it your own. Thanks for sharing a link to my site with your readers. 🙂