Also, I feel like a rock star in the kitchen again. I had to fight off poachers with a wooden spoon when they caught sight of my pretty little cakes. I have a stash in the freezer for the times I feel bummed when I someone is munching on a doughnut or Twinkie. Once you've had these, processed snack foods simply don't satisfy.
The sweet rice flour makes the cake firm and springy, which is great for petit fours (mine are the size of square cupcake, because I don't do tiny food).
Adapted from Kumquat
Chocolate Mochi Cakes
1 cups (about 325 grams) sweet rice flour (mochiko)
1 c white rice flour
1 3/4 cups sugar
1/4 c cocoa powder
1/2 tablespoon baking soda
13 oz (1 can) canned unsweetened coconut milk
2 large eggs
1/2 tablespoon vanilla extract
1/4 cup olive oil
* GFCFSF chocolate melted with a bit of coconut or almond milk
* Jelly or jam of choice, marshmallow cream, pudding, etc.
* Whole cashews, almonds, coconut shreds, crushed nuts, cherries, mint leaves, etc. to garnish.
Preheat oven to 375°. Line the bottom and two sides an 8-inch square pan with parchment paper or greased aluminum foil, leaving a 1-inch overhang on the side or the pan. Spray with cooking spray.
Combine flour, sugar, cocoa powder, and baking soda in a large bowl. In another bowl combine coconut milk, eggs, vanilla and coconut oil. Add liquid mixture to flour mixture and stir until well-combined.
Pour batter into prepared pan. Bake at 375° for 1 hour or until cake is done when tested with a pick and sides are beginning to harden a bit. (over-baking is preferable to under-baking with this cake. under-baking produces an excessively gummy cake.) Allow cake to cool completely.
Cut cake into 16 (2-inch) squares. Split in half, fill with jelly, resemble. Place on cookie sheet lined with plastic wrap (I reused my baking foil) with a wire rack on top to catch drips. Freeze 25 min. Remove with fridge, top with melted chocolate and garnish (freezing firms the topping faster). Store in fridge or freezer.
These are even better the next day. Have fun!