Chocolate Fudge Mooncakes
- Author: Thanh | Eat, Little Bird
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 minutes
- Yield: Makes 10-12 small cakes
- Category: Cakes
- Method: Oven
- Cuisine: Chinese, Vietnamese
Sweet and decadent Chocolate Fudge Mooncakes for a fun twist on a classic Chinese Mooncake. Recipe with step-by-step photos.
For the Chocolate Fudge Filling
For the Mooncake Dough
For the Egg Wash
For the Chocolate Fudge Filling (this step requires approx 30 mins)
- Melt the chocolate in a bain-marie (or a heatproof bowl over a pan of simmering water).
- Whisk in the peanut butter.
- Take the pan or bowl off the heat.
- Stir in the icing sugar (powdered sugar), cocoa powder and salt.
- The mixture should thicken considerably and look like a stiff and sticky cookie dough. If necessary, let the mixture cool slightly (whether at room temperature or in the fridge), so that it is firm enough to work with.
- Divide the filling into about 12 portions, each weighing 30 g.
- Roll each portion of dough into a smooth ball.
- If the mixture is too soft and/or sticky to work with, put it back in the fridge for 5-10 minutes to firm up sufficiently.
For the Mooncake Dough (this step requires approx. 45 mins)
- In a large mixing bowl, whisk together the golden syrup, oil and lye water.
- Add the flour.
- Mix everything together until a dough forms.
- Lightly knead the dough until you have a soft and smooth ball of dough. If the dough is too crumbly and doesn’t come together well, add some water.
- Wrap the dough in some cling film.
- Leave the dough to rest at room temperature for at least 30 minutes.
To Prepare the Mooncake Dough
- At this stage, the dough should feel slightly oily and sticky.
- Portion the dough using a digital kitchen scale. You will need as many pieces of dough as you have balls of filling.
- Each portion of dough should weigh 20 g.
- Roll each piece of dough into a smooth ball.
- You will have leftover dough in this recipe.
To Assemble the Mooncakes
- Line a large baking tray with baking paper.
- Flatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling.
- Bring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so.
- Gently pinch the dough until it stretches to completely cover the filling.
- Pinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary.
- Roll the mixture into a smooth ball.
- Place the balls of filled dough onto the lined baking tray.
To Shape the Mooncakes
- Prepare the mooncake moulds by affixing your desired stamp to the plunger.
- It may be wise to lightly dust the moulds with some flour to stop the cakes from sticking to the stamps. But I generally find that the dough does not stick, especially if you are using the plastic mooncake moulds like I have.
- Place one ball into the mould. For square moulds, I recommend gently pushing the ball of dough into a squarish-shape with your fingers before inserting it into the mould.
- Place the plunger directly onto the baking tray, and press the plunger down with some gentle pressure. If you press down too hard, you might flatten the cakes too much.
- Gently release the mould from the cake.
- Repeat with the remaining balls of filled dough.
- The cakes do not spread as they bake, but I would still recommend spacing them apart so that they bake evenly.
To Bake the Mooncakes
- Preheat the oven to 180°C/356°F (without fan).
- Bake the mooncakes for 10 minutes.
- Remove the baking tray from the oven and let the cakes cool for 10 minutes.
- Reduce the oven temperature to 160°F/320°F (without fan).
- Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl.
- Lightly brush the mooncakes with the Egg Wash, using a pastry brush with fine bristles (a silicon brush picks up too much egg wash for this task). Try to avoid putting too much Egg Wash onto the intricate patterns on the surface. If you have too much Egg Wash on the cakes, use some kitchen paper to blot the cakes.
- Return the baking tray to the oven.
- Continue baking the mooncakes for 10-15 minutes, or until they are golden brown all over.
- Let the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom.
To Store the Mooncakes
- Store the mooncakes in an air-tight container at room temperature for up to 1 week.
- The mooncakes are typically served after 1-2 days when the dough has softened slightly and the patterns become more settled and defined. However, I recommend trying at least one while it is still fresh and the dough is somewhat crispy.
- The mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving.
This recipe is adapted from Molly Yeh’s Chocolate Hazelnut Mooncakes.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.