Chocolate Mochi Cake

Chocolate Mochi Cake

Years ago, I had a piece of this chewy, chocolatey cake from a little saimin shop in Hilo, Hawaii and have craved it ever since. I figured it would be years more before I'd find myself back there again, so I tried to make something like it at home. I believe the original uses coconut milk, but my version uses a more basic set of ingredients.

Developed by:


  • 250g milk
  • 30g unsweetened cocoa powder
  • 45g butter
  • 28g vegetable oil
  • 350g glutinous rice flour (a.k.a. 찹쌀가루, mochiko)
  • 300g sugar
  • 1/2 teaspoon baking soda
  • 3g salt (~1/2 teaspoon)
  • 2 large eggs
  • 1 teaspoon vanilla extract (or powdered vanilla flavoring)


  1. Heat milk and cocoa powder to near boiling, but do not boil. Remove any skin that forms.
  2. Add butter
  3. Remove from heat, then add butter and vegetable oil.
  4. Dry Ingredients
  5. In a large mixing bowl, whisk together dry ingredients (rice flour, sugar, baking soda, salt).
  6. Preheat oven to 155°C (this cake needs to cook slowly). Prepare a 9x5" loaf pan (grease with a thin layer of vegetable oil, and if you have parchment paper, cut a piece to fit the bottom of the pan).
  7. Mix dry ingredients with chocolate
  8. Add milk & chocolate mixture and mix lightly.
  9. Add egg
  10. Add eggs, one at a time, beating until smooth, then add vanilla. (Overmixing is not a concern in this recipe, since despite the name, glutinous rice flour contains no gluten.)
  11. Pour the mixture in the bread pan
  12. Pour batter into prepared pan. When oven is heated, bake to an internal temperature of 96-99°C (or until a toothpick inserted into the center comes out clean, about 1 hour). Cool 5 minutes in pan, then remove and cool completely on wire rack.

Notes & Tips

As always, note that this time and temperature works in my oven, which, outside of Korea, is a little unusual. If your oven heats from the bottom and does not have a convection function, you will need to bake at a higher temperature, and probably also for a longer time.
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