Mocha Mochi Cake
The cake itself has that special mochi cake texture, richly scented with coffee and chocolate. The coffee elevates and heightens the flavor of the chocolate and the chocolate completely enhances the flavor of the coffee. It's a match made in heaven for sure.
1 lb box of mochiko flour (3 cups equivalent)
2 1/2 cups of sugar
1/3 cup cocoa powder (I used Frontier Fair Trade Organic...very tasty)
2 teaspoons of baking powder
1/4 teaspoon salt
1 14 oz can of coconut milk - not lowfat
1 12 oz can evaporated milk
7 tablespoons instant coffee granules (I used decaf, but you can use regular coffee)
5 large eggs
1 stick of butter (1/2 cup of butter) melted and slightly cooled
1 tablespoon vanilla extract
Preheat oven to 350. Grease a 9X13 baking pan.
In a large mixing bowl, whisk together mochiko flour, sugar, cocoa powder, baking powder, and salt.
In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, evaporated milk, coffee granules, vanilla extract and melted butter. Mix to blend until coffee granules are almost all dissolved.
Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.
Pour batter into greased 9X13 pan. Carefully smooth out the top.
Bake for 90 minutes, until top is dark brown and the cake begins to pull away from the sides of the pan.
Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice. Can store coffee mochi cake for three days, covered.