Chocolate Mochi Cake: Mochi or Cake?

Chocolate mochi cake 1

Are you a fan of chocolates, mochi and cakes? Great news! You can find all of them in this Chocolate Mochi Cake. The texture is rather unique–it falls somewhere in between a mochi and a cake. It has the nice chewiness of a mochi and also the fine-crumbled interior of a cake. The top is crusty and has a nice caramelised taste. If you were to press on the cake between your fingers, it would spring right back to its original shape!

Despite the seemingly large amount of sugar used, the cake was not overly sweet to the extend of inducing phlegm.

Chocolate mochi cake 2

After mixing all the ingredients together, you should arrive at a very watery batter. Do not be alarmed–this is normal. You can pass the batter through a sieve to ensure that it is completely free from lumps.

If you prefer your cake to be more mochi-like, reduce the amount of baking  soda so that the cake does not develop too much air while baking. Likewise, if you rather have a more cake-like texture, increase the amount of baking soda. Keep in mind that if you omit the baking soda, your cake will taste like chocolate kuih! For those of you not familiar with what kuihs are, they are basically Asian pastries made of rice or glutinous flour.

Makes a 9 x 13 inch cake


325 grams glutinous rice flour
400 grams white sugar
1 tablespoon baking soda
113 grams unsalted butter
180 grams semisweet chocolate chips
24 ounces evaporated milk
2 teaspoons vanilla extract
2 beaten eggs

  1. Preheat the oven to 175° C and grease a 9 by 13 inch baking pan.
  2. Whisk together the flour, sugar, and baking soda in a large bowl. Set aside.
  3. Heat the butter and the chocolate chips together in a small saucepan over low heat, stirring frequently until you have a smooth mixture.
  4. Pour the melted chocolate and butter into the bowl of a stand mixer fitted with a paddle attachment. With the mixer running on low, add the evaporated milk, vanilla, and eggs and mix until incorporated.
  5. Add the dry ingredients and mix on low until the batter is smooth and lump-less. Pour into the prepared pan and bake for 45 to 55 minutes, until the cake no longer jiggles. Remove from oven and let cool before serving.
  6. This cake should be stored at room temperature in an airtight container up to a week.

Recipe adapted from Food52.

Be sure to like our Facebook page or follow us on Instagram for more recipes!

Peiwen L

If you are a desserts>main course type of person, we'll be best friends.

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Whisking up bite-size content for bakers, regardless of whether you're a professional, hobbyist or just starting out. Let's bake the world a better place together.


For feedback, submissions and media enquiries, email HELLO@WITHAWHISK.COM