Chocolate Birthday Cake Butter Mochi | TASTE

For the butter mochi: Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan. In a microwave-safe medium bowl, melt the butter and chocolate chips by microwaving in30-second increments, stirring and repeating as needed, until just melted. Add the granulated sugar to the melted chocolate and stir until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla, evaporated milk, and coconut milk. In a large bowl, stir together the mochiko, baking powder, and cocoa powder until evenlydistributed. Fold the chocolate mixture into the dry ingredients, stirring until thoroughly mixed.When the batter is totally smooth, pour it into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool slightly. Meanwhile, for the frosting: In a bowl, with an electric mixer, vigorously whip together thepeanut butter and demerara sugar until it has the texture of frosting. When the butter mochi is still slightly warm, spread the frosting evenly over the top. Sprinklewith Pop Rocks (if using) and shower sprinkles over the top. Let cool to room temperature, thencut into 2-inch-ish squares and serve.