This Chocolate Matcha Butter Mochi Cake combines the unique flavours of matcha green tea and dark chocolate with the delicious chewiness of mochiko (sweet rice flour). It’s a delicious and indulgent dessert that’s sure to impress!
Ingredients:
- 1 1/2 cups (227g) mochiko (sweet rice flour; such as Koda Farms or Bob’s Red Mill Sweet White Rice Flour)
- 1 teaspoon vanilla extract
- 4oz bittersweet chocolate, chopped
- 2 tbsp matcha, sifted, plus extra for serving
- 6 Tbsp unsalted butter, melted and slightly cooled, plus room temperature butter for pan
- 1 14oz can sweetened condensed milk
- 1 1/3 cups heavy cream, divided
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon Diamond Crystal or 1/4 teaspoon Morton kosher salt
Method:
Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking tin or similarly sized round cake tin.
In a large bowl, whisk together the mochiko, baking powder, salt and sifted matcha powder until well combined.
In a heatproof bowl set over a pan of simmering water (double boiler), melt the chopped dark chocolate, stirring occasionally, until smooth. Remove from the heat and allow to cool slightly.
In another bowl, whisk together the melted butter, sweetened condensed milk, 1 cup heavy cream and vanilla extract until smooth.
Gradually add the wet ingredients to the dry, stirring until well combined and smooth.
In a small bowl, lightly beat the eggs. Gradually pour the beaten eggs into the mochiko mixture, stirring until incorporated.
Pour the melted chocolate into the mochiko batter and gently fold in until the chocolate is evenly distributed and the batter is smooth.
Pour the batter into the prepared cake tin and smooth down the top with a spatula. Tap the tin gently on the counter to release any air bubbles.
Bake in the preheated oven for 50-60 minutes, or until the cake is set and a toothpick inserted in the centre comes out clean.
Allow the cake to cool completely in the baking dish on a wire rack.
Once cooled, carefully remove from the baking dish and transfer to a serving plate.
Slice the cake into squares or wedges. Dust with sifted matcha powder before serving.
