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Bready or Not Guest Recipe: BLACK PEARL DREAMING Spicy Mocha Chocolate Mochi Cake from K. Bird Lincoln

This recipe inspired by K. Bird Lincoln's Portland Hafu Urban Fantasy series combines traditional Japanese and Hawaiian ingredients for a delicious result! Mochiko Flour isn't hard to get in grocery stores worldwide and can also be ordered online.
Course: Dessert, Snack
Cuisine: Hawaiian, Japanese
Keyword: cake, chocolate
Author: Beth Cato

Ingredients

  • 1/2 cup butter
  • 3/4 cup dark chocolate chips
  • 1 1/2 cups white sugar
  • 16 oz Mochiko Flour sweet or glutinous rice flour
  • 2 teaspoon baking powder
  • 1/2 cup cacao powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 12 oz coconut milk
  • 1 1/2 cup milk if you don’t mind the sugar, use 1 cup condensed milk
  • Cayenne pepper to taste I used 1/4 tsp
  • Cinnamon to taste I used 1 Tb

Instructions

  • Grease or insert parchment paper into a 9×13 pan.
  • Melt the butter and chocolate together. Mix in sugar and vanilla. In a different bowl, mix Mochiko flour, cacao powder, baking powder, cinnamon, and cayenne. Beat in 1/2 of the Mochiko flour mixture, eggs, and coconut milk. Add in another 1/2 of the Mochiko flour mixture, 11/2 cup milk and beat until all flour and milk is added and mixed in until smooth.
  • Pour into pan and cook at 350 deg F for 45-55 minutes.
  • Let cool completely. Cut with a plastic knife or wet your knife between cuts.