Decadent and rich Chocolate Butter Mochi, with a chewy interior and crispy crust. Made with real chocolate, this unique fusion of Japanese mochi and Hawaiian flavors is the ultimate chocolate dessert!
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Imagine the most decadent chocolate brownie you’ve ever had, but with a texture similar to mochi. This chocolate mochi cake is a fusion between the beloved Hawaiian dessert and Japanese mochi.
Although less known than the original Hawaiian Butter Mochi, Matcha Butter Mochi or Ube Butter Mochi, the chocolate version is seriously next level! Bursting with rich chocolate flavor in every bite, this mochi chocolate cake recipe is a chocolate lover’s dream come true!
This mochi cake is oozing with chocolate and has the texture of soft-baked brownies, but much chewier. What I love about this chocolate brownie mochi is that it fully satisfies chocolate cravings without being overly sweet. Its distinctive stretchy mochi texture really well with the fudgy brownie creaminess.
Did I also mention how simple it is to whip up? It only takes about 10 minutes to prepare the cake batter, so it’s easy to impress at family gatherings!
Looking for more unique and fun mochi recipes? Check out seasonal-favorite Pumpkin Butter Mochi, light and floral Pandan Waffles or the delicious and soft Easy Mochi Donuts.
Why you'll love this recipe
- Rich Chocolate Flavor: This mochi brownie is packed with chocolate from both cocoa powder and melted chocolate for intense chocolate goodness.
- Chewy Texture: The glutinous rice flour makes this mochi cake extra bouncy, for a chewy texture with each bite.
- Naturally Gluten-Free: This recipe is coincidentally entirely gluten-free. It’s made with glutinous rice flour, which despite its name does not contain any gluten.
- Easy to make: It only takes about 10 minutes to prepare the batter for this gooey chocolate butter mochi.
Ingredient round-up
- Glutinous Rice Flour: Also known as sweet rice flour or mochiko flour, it gives the butter mochi its deliciously chewy, stretchy texture. You can find it online or in most Asian grocery stores.
- Chocolate: I recommend using high quality bittersweet chocolate chips for an intense flavor. You can also use dark chocolate chips as well, but you might need to up the sugar levels.
- Natural Cocoa Powder: I recommend using unsweetened cocoa powder. It provides intense chocolate flavour without adding too much sweetness.
- Butter: I recommend using unsalted butter.
- Brown sugar: Chocolate goes really well with brown sugar, so I highly recommend using it. You can use light brown sugar or muscovado sugar.
How to make this recipe
1. Preheat your oven and line a cake pan with parchment paper. In a large bowl, whisk together wet ingredients. Melt chocolate in a microwave-safe bowl, then cool to room temperature.
2. In a separate bowl, mix all the dry ingredients. Sift chocolate mixture into dry ingredients.
3. Whisk the wet and dry ingredients together until you have a smooth, lump-free batter.
4. Pour the chocolate mochi batter into your prepared pan and bake until the top turns a gorgeous golden brown. Let it cool, then slice into squares and enjoy!
Substitutes & Variations
The chewy mochi brownies are incredibly versatile, and you can adjust the recipe to your own preference. Here are some variation ideas:
- Non-dairy milk – Swap the whole milk for plant-based alternatives like oat, soya, almond or coconut milk.
- Coffee – Add in a 2 tablespoons of espresso for a coffee kick. Remember to leave out the same quantity of milk, so the mixture isn’t too wet.
- Nuts – Mix in your favorite nuts into the mochi batter. I recommend walnuts or hazelnuts.
- Sprinkles – Add some rainbow sprinkles on top for a pop of color and crunch.
- Peanut butter – Make some creamy peanut butter swirls on top of the batter. I recommend warming it up so it’s more liquid.
Success Tips & Tricks
- Sift dry ingredients: Cocoa powder and rice flour can sometimes have lumps, so I recommend sifting all the dry ingredients before adding into the wet.
- Melted butter: Melt thebutter and cool it to temperature before adding it to the wet ingredients. This yields the best batter consistency.
- Room temperature: Leave the eggs at room temperature for at least 1-2 hours before using. Also, gently warm up the milk and heavy cream to room temperature.
- Baking: Only bake this mochi cake until edges are crispy, but center of the cake remains is still jiggly.
- Chilling: Let the chocolate butter mochi cool down completely before cutting. The slices will come out much cleaner this way.
Serving & Storing
Chocolate butter mochi cake tastes best on the day it’s made, for the best texture and flavor. However, you can store it in an airtight container at room temperature for up to 2 days or 3 days in the fridge.
Freezing: you can also freeze this mochi brownie cake for up to 2 months. Simply place in an airtight container and freeze. To thaw, leave in the fridge overnight and optionally, warm it up in the air-fryer or over for a few minutes to make it chewier.
Frequently asked questions
No, this recipe does not contain gluten. Although it’s called glutinous rice flour, it does not in fact have any gluten.
I recommend consuming it on the day, but you can also store it for 2 days at room temperature or 3 days in the fridge. Simply pop it in an airtight container.
No, only glutinous rice flour can be used for this recipe. It’s required for that amazing chewy texture of butter mochi.
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Recipe
Rich and Chewy Chocolate Butter Mochi Cake
Ingredients
- 2 large eggs room temperature
- ¾ cup sugar
- 5 tablespoons butter melted and cooled to room temperature
- 1 ¾ cups milk
- ¼ cup heavy cream
- ½ cup semisweet chocolate chips melted and cooled
- 2 cups mochiko sweet rice flour
- 2 tablespoons pure cocoa powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat oven to 180°C (350°F). Prepare a 9 x 13 inches baking tray by either lining it with parchment paper or brushing with butter and dusting with mochiko flour.
- In a large mixing bowl, combine the eggs and sugar, whisking until pale in color. Add in the milk, mixing again to combine.
- Separately in a microwave-safe bowl, add the chocolate chips and butter. Microwave in short intervals of 15-20 seconds, mixing in between, until fully melted. Pour it into the wet ingredients, mixing well to combine.
- In a separate large bowl, sift the mochiko flour, cocoa powder, baking powder and salt. Whisk all the dry ingredients together.
- Pour the wet mixture into the flour, then use a whisk to mix combine until silky and lump-free.
- Slowly pour the mochi batter into the lined tray, then use a skewer to run it through the batter to remove air bubbles.
- Bake for 40-45 minutes, or until the top looks golden-brown and there is little bobble in the middle.
- Once baked, allow to cool for 30 minutes in the tray, then transfer to a wire rack and cool for another hour.
- To slice, use an oiled knife to prevent sticking or cover knife in plastic wrap.
Notes
- For the best results, I recommend using a kitchen scale in grams. To see metric measurements >> toggle on Metric in recipe card.
- Mochiko rice flour: also known as glutinous rice flour or sweet rice flour. Plain rice flour cannot be used.
- Storing: Consume fresh for the best texture. To store, cover in plastic wrap and place in an airtight container at room temperature for 1-2 days maximum.
- Nutritional value is estimative and is calculated per serving, without any optional ingredients. This recipe makes 16 large servings.
Nutrition
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