Chocolate Birthday Cake Butter Mochi

cooking.nytimes.com

Paula Schlotterbeck

I'm a Catholic Celiac who is fond of cats, coffee, and cooking. =)

subheading: FOR THE BUTTER MOCHI:

12 tablespoons/170 grams salted butter, cut into chunks, plus more for greasing the pan

1 cup/173 grams semisweet chocolate chips

2 cups/403 grams granulated sugar

3 large eggs

2 teaspoons vanilla extract

1 (12-ounce/354-milliliter) can evaporated milk

1 (13.5-ounce/399-milliliter) can unsweetened coconut milk

3 cups/454 grams mochiko (sweet rice flour), like Blue Star brand

1 tablespoon baking powder

¼ cup/24 grams unsweetened cocoa powder

subheading: FOR THE FROSTING:

1 cup/250 grams creamy peanut butter

1 cup/201 grams Demerara or turbinado sugar

¼ cup/48 grams Pop Rocks candy, from 5 (.33-ounce/9.5-gram) packages, any flavor, for finishing (optional)

4 ounces/113 grams rainbow sprinkles, for finishing

Directions at cooking.nytimes.com

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