Jo Anne Sugimoto Recipe

CHOCOLATE MOCHI CAKE

By Jo Anne Sugimoto sugarnspicetedibears


Rating:
Serves:
2 Loaf Pans
Comments:

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.

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy

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22 Comments

user
m y m_yy
Jun 5, 2015
hello,
i made this today and it was indeed yummy, but i find the crust to be too hard and dried out. my kids like the center, it was chewy, but the edges were hard and dried out. am i doing something wrong?
i baked it in an 8x4 pan AND 8x11 pan for 1 hour (i dont' have 4x6 pans). next time i will try to bake it in a 9x13 pan instead.

also, for the evaporated milk, how many ounces in the can? they come in several sizes. i went ahead and used just 1 cup. maybe that could be why it's hard and dried out??

i would love to make this again.. please help me!
thank you!
xoxo
my
user
Bev Stanaland Haikumom
Feb 9, 2015
Update: the light and airy has now settled into a dense and chewy center. Satisfies the chocolate, the mochi, and the cake craving. Now to finish cleaning the oven..... LOL.
user
Bev Stanaland Haikumom
Feb 9, 2015
Aloha Jo Ann! Let me start by saying that I love all of your recipes, thank you so much for posting them to the JAP site. I was so "ono" for a taste of sweetness from home so I decided to make your Chocolate Mochi Cake recipe. I read through the ingredients, wow, 4 1/2 cups each mochiko and sugar, 5 eggs and 2 cans of liquid. That's a lot of batter. The directions (#1) state to prep two 4x6 (mini??) loaf pans. Sweetie, I used two 5x9 loaf pans and I couldn't fit all the batter into the pans. They were filled to 1/4th of an inch from the brim and I still had about a cup of batter left in the bowl. Maybe it should be six of the 4x6 (the "mini' size) loaf pans instead of two, or maybe 4 normal loaf pans? I'm just guessing here. Anyway, on to the baking. Set the timer for 75 minutes and away we go. Since mochi normally doesn't rise much, I felt safe in 1/4th inch from the top. Oops, forgot about the Tbs of baking soda. Yea...that made it rise a bit. I watched as a half hour into baking the bottom of my oven was one big chocolate mochi cake. Hmm, that's gonna be hard to clean. Anyway, my house smells wonderful as the chocolate bakes to the floor of my oven, mingling with the cheese drippings from the pizza the night before. No need for a Yankee scented candle here! So, half an hour left on the timer and it's still dripping from the loaf pan. Maybe a 9x13 pan next time? I'm still just guessing here. Anyway, 70 minutes down and my house smells like a burnt brownie. The neighbors are starting to gather outside and they keep looking and pointing. I think I'll close the windows and the curtains now. Ding! 75 minutes and the middle doesn't jiggle. The giant pile on the bottom of the oven is quite crisp too, though it doesn't look all that appetizing. Ok- all cool. Slices nicely, crispy on the outside, moist and cakey, light and airy on the inside, and tastes delicious. You may want to revisit/edit/adjust the size/quantity of baking pans in this recipe. Mahalo for sharing!! Now, where's that can of "Easy-Off".... :-)
user
Jo Anne Sugimoto sugarnspicetedibears
Dec 27, 2011
You can do the switch, it will just taste a little different. Aloha Sarah, XOXOX Jo
user
Sarah Godar skybleach
Dec 26, 2011
could I use almond milk instead of coconut? My cousin is allergic to coconut