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Chocolate Mochi Magic Custard Cake {gluten free}

November 8, 2015 | 7 comments

I’m pretty sure I’ve heard the same lesson on density for over 4 years. It’s always the same thing, mass over volume, mass over volume. The importance is always the same too: so we can identify substances, separate them, yada yada yada… It’s as if the teachers are parrots and we’re their robots. We repeat this, you remember it, you spit it out. Thank you, good school day.

Thus is the problem with school systems. Now, I’m not saying that school isn’t useful and that repetition isn’t useful -they all are. But to repeat density over 4 times without actually showing any practical applications besides oh oil floats on water! ice floats on water! is despicably boring.

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Instead, schools should make magic cake. It’s a perfect example of density, and very practical too. The whisps of whipped egg white float to the top like soft clouds and the flour sinks to the bottom in happiness. There, the flour links hands with itself because there’s strength in numbers, no?, and creates a dense, chewy bottom layer. Let’s not forget the egg yolks now which are stuck in the middle unable to decide, forming a silky custard that is smoother than a nonfrictionless surface. That reminds us, this is still all chemistry/physics kiddos, not a fairy movie

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But in my world, chemistry and physics are a fairy tale.


// I love this cake because of its magical connection to science. The idea of a mochi magic cake has been floating around in my head for ages now because glutinous rice flour acts similarly to regular flour, density wise and structure wise. Guess what? It worked 😀


Chocolate Mochi Magic Custard Cake


  • 3 eggs separated
  • 3/4 cup powdered sugar
  • 3 tbsp butter melted
  • 1 cup glutinous rice flour
  • 2 tbsp water
  • 1/4 cup cocoa powder
  • 1 1/2 cup milk
  • 2 tbsp granulated sugar


  1. Line a 6 by 8 baking dish with parchment paper. Preheat the oven to 320 F.
  2. Beat the egg yolks with the powdered sugar until light and fluffy. Add in the butter, rice flour, water, cocoa powder, and milk. Mix until fully combined.
  3. Whip the egg whites in a large bowl, gradually adding in the granulated sugar until stiff peaks form. Pour in the yolk mixture and gently mix together. It will look slightly curdled and appear as a failure at this stage.
  4. Pour this mixture into the prepared baking dish and bake for 1 hour. It will still be slightly jiggly. Cool, serve with powdered sugar.


read or add your own

  1. Sprinkles of Sweetness on

    November 8, 2015 at 11:44 pm says

    I’m guessing you love science, right? I don’t know I really enjoy history (yet I’m taking 2 AP science courses). And I agree cake + school equals the best school day ever. 🙂

    • Anne on

      November 20, 2015 at 8:25 pm says

      Yess definitely! I’m actually planning on taking 3 science AP’s next year so… I’m slightly against history (sorry!), but you know, personal preferences 😉

      • Sprinkles of Sweetness on

        November 21, 2015 at 5:52 pm says

        Awesome! I’m taking AP chemistry & AP physics (also AP psychology, but that counts as a history credit, haha). Let me know if you need any advice about any courses!

  2. Kathy @ Beyond the Chicken Coop on

    November 10, 2015 at 10:22 pm says

    I’m all for hands on learning! My new motto will be… “Let them make cake!” Just think of the lessons my students will learn….and all the yumminess I will eat! Yep….Let them make cake!

    • Anne on

      November 20, 2015 at 8:29 pm says

      Cake is delicious is a very important lesson, no? Thanks Kathy 😉

  3. Amanda on

    November 14, 2015 at 10:15 am says

    This cake is absolutely beautiful! Science lessons through dessert sounds pretty fantastic to me!

    • Anne on

      November 20, 2015 at 8:30 pm says

      Thanks Amanda! Dessert is always science if you think about it, so I technically am doing lots of science when I bake right? 😉



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