Introduction

Chocolate Mochi Lava Cake is a delightful fusion of chewy mochi texture with a rich, molten chocolate center. This unique dessert offers a warm, gooey surprise inside a soft, cocoa-flavored cake that’s perfect for any chocolate lover.

A round chocolate cake with a cracked, slightly rough top layer in dark brown. The cake has 15 smooth, shiny chocolate dollops placed evenly on top, forming a circular pattern with one additional dollop in the center. The cake sits on crumpled white parchment paper, which rests on a white marbled surface. The edges of the cake are slightly raised and cracked, adding texture to the overall look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg
2 1/2 tbsp (30 gr) granulated sugar
1/2 tsp vanilla extract
5/6 cup (200 ml) whole milk
2 tbsp (30 ml) vegetable oil
1 3/4 cups (220 gr) glutinous rice flour
1/4 cup (20 gr) cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup (170 gr) roughly chopped dark chocolate, plus more for topping

Instructions

Step 1: Preheat the oven to 350℉ (180℃). Line a 6-inch (15 cm) round pan with parchment paper, allowing the paper to overhang the sides for easy removal.
Step 2: In a bowl, whisk together the egg, granulated sugar, and vanilla extract until well combined.
Step 3: Add the whole milk and vegetable oil to the egg mixture and mix until smooth.
Step 4: Sift in the glutinous rice flour, cocoa powder, baking powder, and salt. Stir until all ingredients are fully incorporated and the batter is smooth.
Step 5: Pour half of the batter into the prepared pan. Evenly sprinkle the chopped dark chocolate in the center over the batter.
Step 6: Pour the remaining batter over the chocolate, covering it completely. Tap the pan gently a few times to release any air bubbles. Sprinkle additional chopped chocolate on top.
Step 7: Bake for 30 to 35 minutes, until the cake is set but still soft. The center should be molten and gooey.
Step 8: Remove the cake from the oven and allow it to cool slightly. Use the parchment overhang to lift it from the pan. Serve warm or hot for the best molten chocolate effect.

Tips & Variations

Use dark or bittersweet chocolate for a richer lava center, or milk chocolate for a creamier sweetness.
For a gluten-free option, ensure your glutinous rice flour is pure and unsweetened.
Add a pinch of instant espresso powder to the batter to intensify the chocolate flavor.
Try topping with a dusting of powdered sugar or a scoop of vanilla ice cream for extra indulgence.

Storage

Store any leftover mochi lava cake in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for 20-30 seconds to restore the warm, gooey center. It is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A round chocolate dessert is shown cut into triangular slices on a crumpled white paper that rests on a white marbled texture. The top layer is cracked with a dry, slightly matte dark brown crust with drops of shiny melted chocolate scattered on it. One slice is held by a woman's hand, showing the inside, which is gooey, moist, and glossy with rich melted chocolate swirls and chunks making it look soft and indulgent. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is glutinous rice flour and can I substitute it?

Glutinous rice flour is a sticky rice flour that gives mochi its chewy texture. It is not the same as regular rice flour. Substituting may alter the texture, so it’s best to use glutinous rice flour for an authentic mochi cake.

How do I know when the cake is done?

The cake should look set on the edges with a slightly jiggly center. The top may appear firm but the inside will remain molten and gooey. Overbaking will cause the lava center to harden, so aim for the lower end of the baking time.

Chocolate Mochi Lava Cake Recipe

Print Recipe

★★★★★

5 from 65 reviews

This decadent Chocolate Mochi Lava Cake combines the chewy texture of glutinous rice flour mochi with the rich, molten indulgence of dark chocolate lava. Perfect for chocolate lovers, this treat offers a unique, gooey center surrounded by a soft, slightly chewy cake exterior. Easy to prepare and bake, it makes a delightful dessert for any occasion.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: Japanese-inspired

Ingredients

Scale

Wet Ingredients

1 egg
2 1/2 tbsp (30 gr) granulated sugar
1/2 tsp vanilla extract
5/6 cup (200 ml) whole milk
2 tbsp (30 ml) vegetable oil

Dry Ingredients

1 3/4 cups (220 gr) glutinous rice flour
1/4 cup (20 gr) cocoa powder
1 tsp baking powder
1/4 tsp salt

Chocolate

1 cup (170 gr) roughly chopped dark chocolate, plus more for topping

Instructions

Preheat and Prepare Pan: Preheat your oven to 350℉ (180℃). Line a 6-inch (15 cm) round cake pan with parchment paper, ensuring the paper overhangs the sides for easy cake removal later.
Mix Wet Ingredients: In a mixing bowl, combine the egg, granulated sugar, and vanilla extract. Whisk thoroughly until the mixture is smooth and well combined.
Add Milk and Oil: Pour in the whole milk and vegetable oil into the egg mixture. Stir gently until fully incorporated.
Combine Dry Ingredients: Sift together the glutinous rice flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a smooth batter forms with no lumps.
Assemble the Cake: Pour about half of the batter into the prepared pan, spreading it evenly. Sprinkle the roughly chopped dark chocolate evenly on top of this layer. Then, pour the remaining batter over the chocolate, covering it completely.
Remove Air Bubbles and Add Topping: Gently tap the filled cake pan a few times on the counter to release trapped air bubbles. Add additional chopped chocolate on top for an appealing finish.
Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake should be set on the edges but still soft in the center.
Cool and Serve: Remove the cake from the oven and let it cool slightly. Carefully lift the cake out of the pan using the parchment overhang. Serve warm or hot to enjoy the lava-like molten chocolate center at its best.

Notes

Use glutinous rice flour for the unique mochi texture; regular rice flour or wheat flour will not yield the same result.
Serve the cake warm to experience the molten lava effect. Reheating in a microwave for a few seconds works well if it cools too much.
You can customize the chocolate with your favorite dark, semi-sweet, or bittersweet varieties.
Ensure not to overbake, or the molten center will solidify and lose the lava effect.
Line the pan with parchment paper carefully to facilitate easy removal of the delicate cake.

Keywords: Chocolate Mochi Lava Cake, mochi cake, molten chocolate cake, glutinous rice flour dessert, Japanese dessert, chocolate lava cake