Chocolate Mochi Lava Cake
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Chewy, rich, and decadent, this gluten-free Chocolate Mochi Lava Cake with a molten chocolate center is a quick and easy dessert that always impresses.
Nothing is quite as impressive as a molten chocolate lava cake, especially when it’s made from scratch and naturally gluten-free. This Chocolate Mochi Lava Cake is made using glutinous rice flour as its main ingredient. It has crispy edges, chewy interior, and melted chocolate in the center.
This dessert is best served straight from the oven. From the outside, it looks like a simple chocolate cake, but when you dig deeper, it releases a pool of melted chocolate that’ll instantly captivate everyone you share it with! It’s surprisingly easy to make and perfect for any occasion.
Why You Will Love This Chocolate Mochi Lava Cake
- Warm, rich chocolate with a soft and chewy texture
- Melted chocolate in the middle
- Gluten-free
- Quick and easy to make
- No mixer required
- No cooling time!
Ingredients You Need
- Egg. To bind all the ingredients.
- Granulated sugar. It adds a light sweetness to the cake.
- Vanilla extract. To enhance the flavor.
- Milk. You can use milk with any fat percentage.
- Vegetable oil. Use a neutral-flavored oil.
- Glutinous rice flour. Glutinous rice flour, also known as sweet rice or sticky rice flour, is a gluten-free flour made from ground glutinous rice, which is a short-grain rice high in amylopectin starch. It should not be confused with regular rice flour. Despite the name, it does not contain gluten.
- Cocoa powder. I used unsweetened Dutch-processed cocoa powder for a richer chocolate flavor.
- Baking powder. It acts as a chemical leavening agent that makes baked goods rise, giving them a light and fluffy texture.
- Salt. Salt enhances flavor by balancing sweetness and adding complexity.
- Dark chocolate. Use a good-quality chocolate instead of chocolate chips so the center filling will ooze out smoothly. If you prefer a less intense chocolate flavor, you can swap the dark chocolate for milk chocolate instead.
How to Make
- Make the batter by mixing all the ingredients except the dark chocolate in a bowl.
- Pour half of the batter into a pan lined with parchment paper.
- Add dark chocolate in the middle and pour the remaining batter on top. Decorate with some chocolate on top.
- Bake and serve warm from the oven!
More Chocolate Dessert Recipes
- Dairy-Free Chocolate Banana Bread
- Chocolate Creme Brulee
- Chocolate Basque Cheesecake
- Oat Flour Double Chocolate Cookies
- Double Chocolate Butter Cookies
- Chocolate Tres Leches Cake
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
- Preheat the oven to 350℉/180℃. Line a 6-inch/15 cm round pan with parchment paper overhanging the sides for easy cake removal.
- In a bowl, add egg, granulated sugar, and vanilla extract. Whisk until combined.
- Add milk and vegetable oil. Mix until combined.
- Sift in glutinous rice flour, cocoa powder, baking powder, and salt. Mix until well incorporated.
- Pour half of the batter into the prepared pan. Add chopped chocolate in the center. Pour the remaining batter evenly to cover the chocolate.
- Tap the pan a few times to remove air bubbles. Add some chocolate as a topping.
- Bake for 30-35 minutes.
- Remove the cake from the pan. Best served hot or warm when the chocolate is still runny.
