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Chocolate Mint Mochi Cake

My husband loves dark chocolate and mint.  I decided to I'd do something nice for him since he's been driving me the last few weekends to craft shows--so I made him a Chocolate Mint Mochi Cake.  I got the idea of adding the mint from Laurie at Simply Scratch.  I saw her delicious-looking Dark Chocolate Mint Crackle Cookies and thought to add some mint leaves to the sugar in my mochi cake.

Adapted from Favorite Island Cookery, Book III 

Recipe courtesy of Karolyn of

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Prep Time: 15 | Cook Time: 60 | Ready In: 75
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US Metric

  • 1/2 cup butter
  • 4 eggs
  • 1-1/2 cups sugar
  • 2 cups loosely packed mint leaves
  • 1/4 cup cocoa powder
  • 6 oz. dark chocolate
  • 2 cups mochiko
  • 2 cups all purpose flour
  • 1-12 oz. can coconut milk--add a little water to make 2 cups
  • 1 can (13 oz.) evaporated milk
  • 2 teaspoons vanilla extract

Cooking Process:

Process 1-1/2 cups sugar with 2 cups loosely packed mint leaves until evenly combined, scraping sides as necessary. Add butter and pulse until creamed together.

Melt the 6 oz. dark chocolate in the microwave and add to the processor with cocoa powder, pulse until evenly combined. Add eggs, one at a time, mixing after each. Transfer to large bowl.

Add 2 cups mochiko flour, 2 cups all-purpose flour, coconut milk, evaporated milk and vanilla extract. Mix well.

Pour into greased and sugared (or floured) 9 x 13 baking dish and bake for 1 hour at 350ºF.

When cake has cooled, garnish with powdered sugar and shaved chocolate.