Chocolate Butter Mochi

In a medium microwave-safe bowl, stir together 4 tbsp unsalted butter and ¼ cup chocolate. Microwave on high for 30 second intervals until melted, stirring between intervals, about 1 minute total. Remove from microwave and whisk in coconut milk, eggs, vanilla, and light brown sugar until smooth.

In a separate large bowl, whisk together mochiko flour, cocoa powder, baking powder, and salt. Add coconut milk mixture to flour mixture, whisking to combine.

Spray a Suvie pan with cooking spray, pour batter into the prepared pan, and tap on the countertop to remove any air bubbles. Place Suvie pan into the bottom zone of your Suvie. Input settings, and cook now or schedule.

Cook using Suvie Cook Settings - Bottom Zone: Slow Cook on High, 2 hours

Remove cake from Suvie and allow to cool in pan for 15 minutes before inverting on a drying rack to cool. Cut into 16 pieces and serve.