Baked Chocolate Mochi Cake

Been seeing a lot of baked mochi cakes (烤年糕) on TikTok lately. They come in all kinds of flavours and fillings like taro, cheese, brown sugar, cranberry, black sesame, etc. I’m a big mochi fan so thought I would also try making a Baked Chocolate Mochi Cake.

If you have leftover glutinous rice flour after making this cake, you may want to try out these mochi-related recipes too!

This is the brand of chocolate that I’ve used for this recipe. You can get it for about S$6 per bar from Redmart. Or go for the bundle deals on Shopee or Lazada to maximise savings if you plan to get 5 bars or more.

It’s one of my favourite chocolates which I would always stock up at home. 70% dark chocolate with sweetener i.e. maltitol. No added sugar. Perfect on its own or for baking.

Of course, there’s no need to use the same chocolate bar so you can basically use any that you like. Some recommended chocolates that would be ‘melty’ for this recipe are Cadbury, Lindt, Godiva, Ritter Sport and Hershey’s.

Easy cake anyone can bake

This cake is super easy to make. Whisk all the ingredients till you get a thick, smooth batter. Pour half of that into the cake tin. Arrange the chocolate pieces on top and cover with the balance batter. Sprinkle chocolate chips on top and just pop into the oven.

Baked Chocolate Mochi Cake

While the cake is baking in the oven, we can smell this intensely rich chocolatey fragrance in the air. Simply intoxicating!

Baked Chocolate Mochi Cake

Exact products/brands used for this recipe

  • Meiji Fresh Milk (the regular one, not low fat or skimmed)
  • Regular granulated white sugar
  • Erawan Elephant Glutinous Rice Flour
  • Naturel Extra Light Olive Oil
  • Freedom Range Kampong Egg (57g)
  • Woolworths 100% Cocoa Powder
  • The Belgian No Sugar Added Chocolate Bar 100g
  • Aalst Baking Chocolate Chips – Dark
  • Bake King Baking Powder

Baked Chocolate Mochi Cake

Best of both worlds. Perfect for chocolate and mochi lovers. This Baked Chocolate Mochi Cake is like the mochi version of a chocolate brownie – intensely chocolatey.

It’s soft, moist and QQ with gooey chocolate in the middle. What’s not to like?

Baked Chocolate Mochi Cake
  • 230g glutinous rice flour
  • 25g cocoa powder
  • 270g milk
  • 25g sugar
  • 40g extra light olive oil or any other neutral tasting oil
  • 1 x egg
  • 5g baking powder
  • 1 x The Belgian No Sugar Added Chocolate Bar 100g
  • handful of chocolate chips
Preheat oven to 180 deg C. Line a 8″ round cake tin with parchment paper.
In a mixing bowl, add the milk, sugar, oil and egg. Whisk to combine.
Add the glutinous rice flour, cocoa powder and baking powder. Continue to whisk till you get a thick, smooth batter.
Pour half of the batter into the lined tin. Spread out evenly over the base by tilting the tin around.
Arrange the chocolate bar pieces on top.
Pour in the balance batter, making sure everything is evenly covered.
Sprinkle a handful of chocolate chips over the top evenly.
Insert into middle shelf of oven and bake for 40 minutes.

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