Chocolate Birthday Cake Butter Mochi Recipe (2024)

Made this with my kids, and it was a big hit, in spite of the many substitutions we ended up making. An extra egg was added by mistake; we had no evaporated milk, so we subbed half milk/half cream; we used bittersweet chocolate instead of semisweet; we reduced sugar by half-cup; we were out of peanut butter, so we made a fudge topping—sweetened condensed coconut milk and super-dark chocolate. Also, alas, no pop rocks. Still delicious and so much fun to eat!

I made this yesterday for a surprise for my adult daughter’s birthday. It was fantastic and so much fun to eat. The butter mochi is pillowy with a marshmallow texture, but tastes like an incredible brownie. But the real star is the topping. Though it took me almost an hour to get the Demerara sugar to break down in the peanut butter in my stand mixer, it’s slightly sandy texture was a terrific contrast to the mochi. DO NOT skip the pop rocks! Such an unexpected surprise!

This was amazing. Note to chefs: you are making mochi; not a cake, not brownies…mochi. If you have never had mochi, please read what it is before making this recipe. When you make the frosting, it will be a weird texture with the sugar, but it is important to put it on when the mochi is still warm. It integrates with the mochi perfectly upon cooling.

This was amazing. Note to chefs, you are making mochi. Not a cake, not brownies…mochi. If you have never had mochi, please read what it is before trying this recipe. Also, the peanut butter frosting will seam weird and grainy, but it is important to put it on when the mochi is warm and it integrates wonderfully upon cooling.

I love mochi and this cake was no exception! Cannot wait to make this again! A note on the pop rocks: they can be left out. They add that layer of artificial sweetener and I am not sure I want this in a cake that’s otherwise made from scratch.

This was great – made it vegan by swapping the 3 eggs for 4oz silken tofu (which I put in a blender), using only 4 tbsp of vegan butter, and swapping the can of evaporated milk for an extra can of coconut milk.

By default I reduce the sugar in dessert recipes and find them plenty sweet. With this one, I would do the full sugar. I also will take the time to melt the turbinado sugar into the peanut butter. It was a little too crunchy. Otherwise, we loved this.

I followed the instructions, I’m a professional chef, and I was strangely disappointed. There is so much sugar but it’s not sweet enough, the pop rocks didn’t pop- I used natural peanut butter but recipe should have specified which. I thought the cake in the 9X13 was actually too thick. Dare I say, this needs a revision. Love the idea though.

This was great – made it vegan by swapping the 3 eggs for 4oz silken tofu (which I put in a blender), using only 4 tbsp of vegan butter, and swapping the can of evaporated milk for an extra can of coconut milk.

A Vitamix was the clincher to transform the turbinado sugar into “smooth” frosting. My hand mixer was useless.The Pop Rocks sensation is super fun; The brand X ones available at our local grocery store changed the flavor profile dramatically from classic chocolate-peanut butter to the lawlessness of a 7-11 suicide Big Gulp. We served them on the side as an optional add-on.This mochi was a multi-generational ohana birthday party crowd pleaser. Chee-hoo!

did not have peanut butter (and didn't want to buy- we aren't big on peanut butter as it is a pretty strong flavor) or the correct sugar for the frosting. made an almond butter frosting instead with coconut sugar bc I was even out of brown sugar. I want to try a fudge frosting next time. cake is amazing- a mix of chocolate cake, brownies, and mochi. excellent choice for a cake hater and to introduce someone to the texture of mochi.

Fantastic butter mochi / brownie recipe! I have tried a few mochi recipes and this is by far my favourite - the right amount of marshmallow bite. Great with or without the icing.

This is my second time making this it is terrific

Because we have a nut allergy I subbed the frosting for coconut oil melted with salted caramel chips and used that as a topping. I also sprinkled a little extra salt after icing. Delicious!

I have acquired a taste for butter mochi and am happy to have discovered this recipe for a chocolate version. I made it exactly as written except I the baking time was 90 minutes. Addictive! Don't expect the frosting to resemble buttercream. The grittiness contrasts deliciously with the smooth mochi cake. I cut the frosted, cooled mochi into small pieces and stored them in the freezer.

Thank you Greg on the note about about long it took the sugar to break down. If I had not seen it, I would have given up hope! This was a delicious hit, and the pop rocks made for a fun laugh at Easter brunch.

I love mochi and this cake was no exception! Cannot wait to make this again! A note on the pop rocks: they can be left out. They add that layer of artificial sweetener and I am not sure I want this in a cake that’s otherwise made from scratch.

For all of you people saying “the cake had a strange texture”, this is mochi. Just so you know.

disappointing. the chocolate flavor is muted, the frosting texture is off, and the quantity of frosting isn’t adequate. the main taste is that of pop rocks and sprinkles. avoid.

I made this exactly as written and it was a hit. I think if the instructions just said to mix the frosting ingredients well, that would be a better description. It’s texture is great on the mochi and if adds a lot, but the texture is nothing like traditional frosting. I can see that confusing people!

This was amazing. Note to chefs: you are making mochi; not a cake, not brownies…mochi. If you have never had mochi, please read what it is before making this recipe. When you make the frosting, it will be a weird texture with the sugar, but it is important to put it on when the mochi is still warm. It integrates with the mochi perfectly upon cooling.