Chocolate Mochi Snack Cake – a delicious recipe with rice flour, white sugar, baking soda, unsalted butter, chocolate chips, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0 F and grease a 9- by 13-inch baking pan.
2
Whisk together the flour, sugar, and baking soda in a large bowl. Set aside.
3
Heat the butter and the chocolate chips together in a small saucepan over low heat, stirring frequently until you have a smooth mixture.
4
Pour the melted chocolate and butter into the bowl of a stand mixer fitted with a paddle attachment. With the mixer running on low, add the evaporated milk, vanilla, and eggs and mix until incorporated.
5
Add the dry ingredients and mix on low until the batter is smooth and lump-less. Pour into the prepared pan and bake for 45 to 55 minutes, until the cake no longer jiggles. Remove from oven and let cool before serving.
6
This cake should be stored at room temperature rather than refrigerated.
1223
kcal
Calories
47
g
Fat
181
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups (9 1/4 ounces) glutinous rice flour, like Mochiko brand, 2 cups (16 ounces) white sugar, 1 tablespoon baking soda, 1/2 cup (4 ounces) unsalted butter, and more.
Yes, Chocolate Mochi Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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