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.
Skill Level: Moderate
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 18 to 20 servings
Non-stick cooking spray, for greasing
2 cups Mochiko (280 grams; Japanese sweet rice flour)
½ cup cake flour (See Note)
½ cup unprocessed cocoa powder (43 grams)
1 teaspoon baking soda
½ teaspoon kosher salt
2 cups whole milk
1 (12 oz) can coconut milk
½ cup melted dark sweetened chocolate, cooled slightly
1 teaspoon vanilla extract
5 large eggs, lightly beaten
½ cup salted butter, softened
2 cups packed dark brown sugar (320 grams)
Confectioners’ sugar, for dusting
Ice cream, for serving
Preheat the oven to 350 degrees and grease a 9-by-13 inch pan with cooking spray.
In a medium bowl, whisk the dry ingredients - mochiko, cocoa powder, baking soda and salt.
In a separate medium bowl, whisk the wet ingredients - whole milk, coconut milk, melted chocolate, vanilla extract and eggs.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl and using a hand mixer, cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. Scrape down the sides
With the mixer running, gradually add the dry and wet ingredients, alternating between the two until smooth and just incorporated.
Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes. Let cool in the pan for about 30 minutes. Cut into thin slices and transfer to plates. Dust with confectioners’ sugar and serve with ice cream.
Note: Cake flour is finer and has a lower protein content (therefore less gluten) than all purpose flour, so when used it gives a more delicate texture.