Chocolate Mochi Cake Recipes

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CHOCOLATE MOCHA CAKE I



Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  • Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  • Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

CHOCOLATE BIRTHDAY CAKE BUTTER MOCHI



Chocolate Birthday Cake Butter Mochi image

Sprinkles always bring joy to a cake, but add Pop Rocks and you have a celebration, complete with a mini fireworks show. This recipe from the chef Sheldon Simeon and Garrett Snyder's 2021 book, "Cook Real Hawai'i," takes chocolate butter mochi to the max with a creamy peanut butter topping and lots and lots of candy. Add the Pop Rocks just before serving; the candy has a tendency to ping off as it reacts with the moisture in the frosting. The butter mochi is best the day it is made, but will keep a couple of days covered in the refrigerator.

Provided by Sara Bonisteel

Categories     cakes, dessert

Time 1h15m

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 14

12 tablespoons/170 grams salted butter, cut into chunks, plus more for greasing the pan
1 cup/173 grams semisweet chocolate chips
2 cups/403 grams granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 (12-ounce/354-milliliter) can evaporated milk
1 (13.5-ounce/399-milliliter) can unsweetened coconut milk
3 cups/454 grams mochiko (sweet rice flour), like Blue Star brand
1 tablespoon baking powder
1/4 cup/24 grams unsweetened cocoa powder
1 cup/250 grams creamy peanut butter
1 cup/201 grams Demerara or turbinado sugar
1/4 cup/48 grams Pop Rocks candy, from 5 (.33-ounce/9.5-gram) packages, any flavor, for finishing (optional)
4 ounces/113 grams rainbow sprinkles, for finishing

Steps:

  • Make the butter mochi: Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with butter.
  • In a microwave-safe large bowl, melt the 12 tablespoons butter and chocolate chips by microwaving on high in 30-second increments, stirring and repeating as needed, until just melted.
  • Add the granulated sugar to the melted chocolate and stir until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and milks.
  • In a large bowl, stir together the mochiko, baking powder and cocoa powder until evenly distributed. Fold the liquid chocolate mixture into the dry ingredients, stirring until thoroughly mixed. When the batter is totally smooth, pour it into the prepared baking pan.
  • Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool slightly.
  • As the cake cools, make the frosting: In a bowl with an electric mixer, whip together the peanut butter and Demerara sugar until the mixture has the texture of frosting.
  • While the cake is still slightly warm, spread the frosting evenly over the top. Let cool to room temperature. Just before serving, sprinkle with Pop Rocks, if using, and shower sprinkles over the top, then cut into squares and serve.

CHOCOLATE MOCHI CAKE



CHOCOLATE MOCHI CAKE image

This cake taste so good and the children just love it! It is moist, sweet, slightly chewy and dense. It is a regular on our New Year's menu. I sure hope that you will try this recipe! You won't be sorry.

Provided by Jo Anne Sugimoto

Categories     Chocolate

Number Of Ingredients 9

4 1/2 c mochiko
4 1/2 c sugar
1 Tbsp baking soda
1 can(s) coconut milk (13.5)
5 Tbsp cocoa powder
1 can(s) evaporated milk
5 eggs
1 Tbsp vanilla extract
1 stick butter, melted

Steps:

  • 1. Preheat oven to 375 degrees. Prep 2 - 4 x 6 loaf pans by using non-stick spray.
  • 2. Combine mochiko, sugar, cocoa powder and baking soda.
  • 3. In a separate bowl, combine coconut milk, evaporated milk, eggs, vanilla extract and butter. Add to dry mixture, stir, till smooth.
  • 4. Pour evenly into loaf pans. Bake 75 to 90 minutes, until the center does not jiggle at all.
  • 5. Remove from oven onto a wire rack to cool.
  • 6. When you are ready to serve, cut the mochi cake by using a plastic knife.

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