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
3/4cupdark chocolate chips
1 1/2cupswhite sugar
16ozMochiko Flour sweet or glutinous rice flour
1 1/2cupmilkif you don’t mind the sugar, use 1 cup condensed milk
Cayenne pepper to tasteI used 1/4 tsp
Cinnamon to tasteI used 1 Tb
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.