What is chocolate mochi lava cake made of?

It’s made with glutinous rice flour, cocoa powder, sugar, milk, oil, baking powder, egg, and plenty of chocolate chips for the molten center.

Can I use regular flour instead of glutinous rice flour in mochi lava cake?

No, regular flour won’t deliver the chewy texture mochi cakes are known for. You need glutinous rice flour to achieve that signature bite.

How do you keep mochi lava cake gooey in the center?

Bake until the edges are set but the center jiggles slightly. Layering chocolate chips in the middle also guarantees a molten core.

How long can you store chocolate mochi lava cake in the fridge?

You can refrigerate it for up to three days in an airtight container. Reheat before serving to restore the gooey center.

This Is How to Make the Perfect Chocolate Mochi Lava Cake

Name: Chocolate Mochi Lava Cake : A Chewy, Gooey Dessert Worth Savoring
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Japanese Fusion
Ingredients: 1 egg3 tbsp sugar2 tbsp neutral oil¾ cup milk1 ½ cups glutinous rice flour¼ cup cocoa powder1 tsp baking powder½ cup chocolate chips, plus extra for topping

Description

A gooey, chewy Chocolate Mochi Lava Cake made with glutinous rice flour, cocoa powder, and chocolate chips for the ultimate molten dessert.

Ingredients

Scale

1 egg
3 tbsp sugar
2 tbsp neutral oil
¾ cup milk
1 ½ cups glutinous rice flour
¼ cup cocoa powder
1 tsp baking powder
½ cup chocolate chips, plus extra for topping

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Instructions

Preheat oven to 350°F and grease 4 ramekins.
Whisk egg and sugar until smooth, then add oil and milk.
Sift in glutinous rice flour, cocoa powder, and baking powder. Mix until glossy and thick.
Fold in half of the chocolate chips.
Spoon a layer of batter into ramekins, add chocolate chips in the center, then top with more batter.
Bake 30–35 minutes, until edges are set and centers jiggle slightly.
Serve warm with powdered sugar, ice cream, or berries.

Notes

Do not substitute regular flour for glutinous rice flour, as it won’t provide the chewy texture. Microwave leftovers for 15–20 seconds to restore the gooey center.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese Fusion

Nutrition

Serving Size: 1 cake
Calories: 295
Sugar: 18g
Sodium: 65mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg