#MOCHI DESSERT CRACKED#
#MOCHI DESSERT FULL#
#MOCHI DESSERT FREE#

#MOCHI DESSERT FULL#

Please see my full disclosure for details. Everyone at the dinner party had seconds and agreed this cake is fabulous.This post may contain affiliate links.

#MOCHI DESSERT FREE#

All this being said, it reminded me a lot of mochi donuts, which as a gluten free person, is my favorite dessert. The middle of the cake sunk, which upon googling I found is a common problem with gluten free desserts (Don't use a stand mixer and over mix the dry ingredients). I really enjoyed this cake-I used tapioca flour instead of sweet rice flour because that's what I had on hand. I used a 10 x 2' aluminum fluted tart pan and it gave the cake more presence. I will try measuring the mochiko by weight. This cake, featured on the cover, appeared to be the perfect solution, and it was! I will try it again as many liked it though I thought it was a bit too dry.

I was tasked with making a chocolate post-apocalyptic cake for a friend's birthday just as I pulled the latest magazine from my mailbox. If you want more sweetness, you can add 1/3 cup of sugar, but it’s so floral and grassy with the cake and the chocolate that it’s really perfect. It’s so unique and we honestly can’t stop eating it. One of the best cakes I’ve made, and I bake A LOT.

I have no idea whether I over-mixed or maybe my scale malfunctioned? It didn’t work. The flavor was good, but the whole thing was a claggy mess. Then the ganache mixed up so thick that it did not run down the sides.

#MOCHI DESSERT CRACKED#

While it mixed up fine (I weighed and did not use the cup measurements), it baked terrifically unevenly, cracked a Grand Canyon while baking, stayed so moist inside that I had to leave it in until it was distressingly brown on top. My partner has already had three pieces and had to stop himself from having a fourth. I’m not really a cake person, and I’ve never baked with Matcha before. So fun! This cake is super easy to make once you have all the ingredients. Has anyone used a 9' Springform Pan for this? Ate it in a hotspring and celebrated a dear friend with sake. Great! Cake! I sifted the matcha, but sifting all the dry ingredients is what dreams are made of :) It came out so dense, I was worried it was dry, but thankfully nope! I doubled the ganache and it didn’t disappoint to have a thick layer chocolate on top. Thanks! Also - we ate this after making the date tagliatelle pasta. My best friend said it was the best cake she ever had. I followed it exactly except that instead of bittersweet chocolate I used dark chocolate. My first time baking a cake from scratch. My boyfriend however, says it tastes like a weed edible. I love the mochi texture, buttery taste, and minimal sweetness.

Super super easy, no mixer needed, everything comes together very quickly. Am trying again in a 10' square nonstick - def use a bigger pan! First time I used an 8' wilton deep round pan and tapioca flour with 2T of powdered sugar, it smelled great while baking - but at 45 mins was raw and needed over 30 mins more, and after cooking was basically crispy burned on the outside, sunk and damp on the inside. Might be neat to try with different chocolates. And the denser, bouncy texture is interesting, definitely reminiscent of mochi. The interaction of matcha and bittersweet chocolate is incredible. This is not a sweet cake that caters to that palate. I think the cake is sweet enough as is, but Americans who are used to their cakes being 50% sugar are probably going to be disappointed. I just followed the recipe and it came out great. It tasted so flavorful, moist, with just the right amount of low level sweet. Since it’s pandemic times, I had to special order the matcha powder, which is pretty pricey, but it was worth it for a birthday cake. I subbed cocoa powder for the matcha powder because I don’t love matcha, but it works well also a dash of cinnamon in addition is wonderful too! Very simple to make as written, chewy texture (wait until it cools, or it won’t be chewy)! The ganache is a bit much with the cocoa, so if you do it this way maybe make a bit less or omit altogether.Ī special and unique birthday cake! This recipe turned out to be flawless, impressive and delicious. I made a variation of this recipe for my friend's birthday and it didn't last long! I substituted freeze-dried strawberries for the matcha and white chocolate for the ganache.

Mochi dessert