Chocolate Mochi Cake Recipe by Chris Gan
Cooking Instructions 35 - 40 minutes 1 Assemble your ingredients and preheat oven to 350°F (177°C). 2 Whisk together dry ingredients (flour, sugar, salt, baking soda, cocoa) and set aside 3 Combine chocolate chips and butter in a microwave-safe bowl and microwave for 15 second intervals until melted. Stir well after each heating interval. Alternatively, you can melt the butter and chocolate on the stove top in a small sauce pan over low heat. Cool until lukewarm. 4 Transfer melted chocolate to a mixing bowl and gradually beat in evaporated milk, egg, and vanilla until well blended. 5 Add the dry ingredients to the wet by thirds and beat on low speed after each addition. Beat briefly until smooth. 6 Pour batter into a greased 8 inch (20.3cm) square pan. Tap the pan gently on counter to bring any air bubbles to the surface. 7 Bake at 350°F for 35 to 45 minutes or until a toothpick inserted into the cake tests clean. Note that cake will puff up while baking, but will deflate while cooling. 8 Wait until cake is cool before slicing. You can dust the top with powdered sugar if desired. The cake will keep in a sealed container at room temperature for 2 to 3 days. Do not refrigerate — it will harden the cake and it will no longer be chewy! 1 Assemble your ingredients and preheat oven to 350°F (177°C). 1 Assemble your ingredients and preheat oven to 350°F (177°C). 2 Whisk together dry ingredients (flour, sugar, salt, baking soda, cocoa) and set aside 2 Whisk together dry ingredients (flour, sugar, salt, baking soda, cocoa) and set aside 3 Combine chocolate chips and butter in a microwave-safe bowl and microwave for 15 second intervals until melted. Stir well after each heating interval. Alternatively, you can melt the butter and chocolate on the stove top in a small sauce pan over low heat. Cool until lukewarm. 3 Combine chocolate chips and butter in a microwave-safe bowl and microwave for 15 second intervals until melted. Stir well after each heating interval. Alternatively, you can melt the butter and chocolate on the stove top in a small sauce pan over low heat. Cool until lukewarm. 4 Transfer melted chocolate to a mixing bowl and gradually beat in evaporated milk, egg, and vanilla until well blended. 4 Transfer melted chocolate to a mixing bowl and gradually beat in evaporated milk, egg, and vanilla until well blended. 5 Add the dry ingredients to the wet by thirds and beat on low speed after each addition. Beat briefly until smooth. 5 Add the dry ingredients to the wet by thirds and beat on low speed after each addition. Beat briefly until smooth. 6 Pour batter into a greased 8 inch (20.3cm) square pan. Tap the pan gently on counter to bring any air bubbles to the surface. 6 Pour batter into a greased 8 inch (20.3cm) square pan. Tap the pan gently on counter to bring any air bubbles to the surface. 7 Bake at 350°F for 35 to 45 minutes or until a toothpick inserted into the cake tests clean. Note that cake will puff up while baking, but will deflate while cooling. 7 Bake at 350°F for 35 to 45 minutes or until a toothpick inserted into the cake tests clean. Note that cake will puff up while baking, but will deflate while cooling. 8 Wait until cake is cool before slicing. You can dust the top with powdered sugar if desired. The cake will keep in a sealed container at room temperature for 2 to 3 days. Do not refrigerate — it will harden the cake and it will no longer be chewy! 8 Wait until cake is cool before slicing. You can dust the top with powdered sugar if desired. The cake will keep in a sealed container at room temperature for 2 to 3 days. Do not refrigerate — it will harden the cake and it will no longer be chewy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Swedish Meatballs with Stroganoff Sauce Microwave Peanut Brittle Pizza Crust Crockpot Great Northern Beans and Ham Ensalada de Bacalao My Swedish Meatballs with Stroganoff Sauce Microwave Peanut Brittle Pizza Crust Crockpot Great Northern Beans and Ham Ensalada de Bacalao Yorkshire Pudding Cinnamon Pickles Tadka Dal (Kolkata famous street-food): Egg Dal Tadka Crockpot Great Northern Beans and Ham Pizza Crust Aunt Babe’s Pound Cake ☕☕ Coffee ☕☕ 🍊🍊Fruit Chaat 🍊🍊 Fast Salted Caramel Candies Potato Burger with French Fries Yorkshire Pudding Cinnamon Pickles Tadka Dal (Kolkata famous street-food): Egg Dal Tadka Crockpot Great Northern Beans and Ham Pizza Crust Aunt Babe’s Pound Cake ☕☕ Coffee ☕☕ 🍊🍊Fruit Chaat 🍊🍊 Fast Salted Caramel Candies Potato Burger with French Fries