Baked Chocolate Mooncakes 烤巧克力皮月饼
Baked Chocolate Mooncakes seem to be an emerging new trend of mooncakes for the forthcoming Mid Autumn Lantern Festival. After seeing so many Chinese bloggers making this mooncake with plain flour, I too jumped on the bandwagon and immediately wanted to join the craze. So here are my dark beauty mooncakes. My mooncakes look like a piece of dark chocolate, probably due to the fact that I used valrhona cocoa powder for the skin and coffee lotus paste for the filling. However, the dough skin is very manageable and not much extra flour is needed in handling the dough. These mooncakes with a crispy crust skin can be eaten immediately. If you would prefer a softer texture, you’ll need to be patient and wait for another 3 days for the mooncake skin to soften (回油) before serving. Definitely another keeper recipe for Mooncake Festival.
Baked Chocolate Mooncakes
Prep time
Cook time
Total time
Author: Ann Low
Serves: 12 pieces
Ingredients
- 113g Plain flour
- 18g Cocoa powder (I used valrhona cocoa powder)
- 85g Sugar syrup
- 40g Peanut oil
- ½tsp Alkaline water
360g Coffee lotus paste (store bought) with one handful of melon seeds, divide into 12 portions, 30 each
Instructions
- Mix sugar syrup, peanut oil and alkaline water together thoroughly.
- Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 15 minutes.
- Divide dough into 12 portions, 20g each and roll into balls. Wrap the dough around the coffee lotus paste.
- Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
- Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.
- Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncake skin to soften (回油) before consuming.
烤巧克力皮月饼
Prep time
Cook time
Total time
Author: Ann Low
Serves: 45 mins
Ingredients
- 113克 普通面粉
- 18克 无糖巧克力粉 （我用valrhona可可粉）
- 85克 糖浆
- 40克 花生油
- ½茶匙 碱水
360克 咖啡豆莲蓉(买现成的）和一把瓜子，分成12份，30克一份，搓圆
Instructions
- 把糖浆，碱水和花生油混合均匀。
- 将面粉和巧克力粉过筛在大碗里，中间挖个洞倒入混合好的糖浆，用橡皮刮刀拌成软面团，盖上保鲜纸放置一旁休息15分钟。
- 然后将面团分成12份，每份20克，搓圆。包入咖啡豆莲蓉。
- 搓圆，粘上少许粉。压入月饼模里，扣出排在烤盘上（底部铺纸）。
- 放入预热烤箱170度C，烤约10分钟，取出去待冷15分钟，再放入烤箱，烤10-15分钟即可。
- 待月饼完全凉后，装进盒子里。等月饼回油后(越3天)，就可以切块享用了。
Notes
正如Cass所说的，这巧克力皮月饼，可以烤好后马上吃，也可以等回油后（2-3天）再次，让你体会到两种不同的风味。
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This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY,
and hosted by Diana from the Domestic Goddess Wannabe.
and hosted by Diana from the Domestic Goddess Wannabe.
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May i know what size of mould you use?
Is a 50g plunger mould.
Hi!
Where do u get the coffee lotus paste?
Thanks.
Hi, you can go Sunlik.
Ann, your chocolate mooncake is so beautiful as it is unique to have the middle part pattern of the mooncake dome up! Love it! Can I ask if I am using the normal Hershey's cocoa will there be lot of difference in the colour?
Hi Tze, I'm not sure about using Hershey's cocoa as I've never used it before. Can add a little more if the Hershey's cocoa is lighter in colour but definitely too much, as it'll gives a bitter taste.
Lovely chocolatey mooncakes! Looks prefect & a great treat for Yum Cha !
Ann, I love these mooncakes. I made your snowskin ones today. I think these are my next mooncake project!
H Ann, I baked these mooncakes today, they looked really good before I baked them. But after I bake the 2nd time after cooling for 15mins, some parts within a mooncake, are lighter in color. Why is it so and how do I prevent it? Thanks for your help!
Thanks, Ann! You are right! I didn't knead the dough at all. I only formed it into a dough. Thanks for the solution. Appreciate it!
Hi Ai Li, I think your dough skin wasn't well kneaded. You can wait for a 3-4 days for the colour get even after the mooncakes are softened.
Hi Ann, can I use Hong Kong flour instead of Plain Flour?
Hi Lily, Yes can use Hong Kong flour.
Thanks Ann, I have been making traditional Mooncake using your recipe and it was great. Thanks for sharing the recipe😊
Hi Ann! Thks for the recipe. I would like to give it a go. However I want to bake a 125g mooncake. Can you advise what is the proportion I should use for the skin and paste?
Thks a lot.
Hi Anne, The dough is about 55g and lotus filling is 70g.
Thanks a lot. Love all the mooncakes you baked. So beautiful. Hopefully mine will turn out ok. Quite worried when stamping the mould.
Hi Ann why my chocolate mooncakes skin very dry? I have set aside for more than 1hr in normal room temperature! Any help to make it soft?
Hi Alice, The dough of this mooncake is on the dry side. You might need to shorten the baking time due to oven varies. Please leave the mooncakes in room temperature for more than 3 days for the dough skin to be softened.
Oh is not the baking time after mixing the Dough & leave in room temperature for more than 2hrs the dough is very dry & hard. I follow exactly your recipe! Pls advise. Tq
Sorry Alice, my recipe didn’t says to rest the dough for 2 hours.
Hi Alice, I’ve updated the recipe and increase the peanut oil to 30 grams.
Dear, May I know which sugar syrup brand you are using? I usually get my baking stuff fr Phoon Huat n Sunlik. It is clear or brown in color like golden syrup?
Hi May, I usually buy the sugar syrup from Sunlik. You can ask them sugar syrup for making mooncakes and they usually put the sticker as golden syrup.
The longer you keep the golden syrup, it will becomes darker. I kept my leftover until next Mooncake festival as long as the sugar syrup didn’t turn moldy 😀
Hi Ann, am I able to replace the sugar syrup with Golden Syrup with Maple flavour? Do I replace with the same amount? By the way, what is the size of your mould? I was told that certain weight of dough fit into certain mould size only. Thanks!
Ai Li, yes you can use golden syrup or maple syrup with the same amount if you like. You can always try.
The size mould is 50g but you can adjust the size lesser than 50g.
Pls refer to my snowskin mooncakes, you can see the moulds I used. https://www.anncoojournal.com/2012/09/snowskin-mooncakes-2012.html
Hi Ann, my mould is 55gm so what will be the weight of the filling and dough? Thanks!
Hi Ai Li, you can use the same measurement as my recipe if you're using a plastic plunger mould.
What is alkaline water and where can I buy?
Alkaline water is available at bakery supply shop.
Ann,你和维多利亚妹妹一起讲好,同天上了美美的月饼哦,哈哈。。
谢谢你的link 🙂
These look wonderful! Can you tell me – what is sugar syrup? Do I make my own, or is it something I can buy at the market? Thank you!
Hi Aunt LoLo, Thank you. Sugar syrup is store bought caramel sugar but you can use golden syrup too.
Wow, they're real dark beauties. Mouthwatering clicks!
哇,花纹很清晰!美丽的作品!
我也来吃月饼咯!今年这月饼真的很火红哦!
谢谢妳参与支持我家的Best Recipes ^^
Hi Ann, lovely dark beauty and lovely pictures. I will give this flavour baked mooncakes a miss as my big kids requested for more snowskin mooncake … besides I don't have the mould LOL … bookmarked it first and will bake nice mooncakes as gift when I'm more confidence in future.
Can I substitute peanut oil for other types of oil such as canola oil?
Jany Lim, Yes you can use any type of vegeatble oil.
Ann, these chocolate gems are truly beauties. I am not really crazy about mooncakes but I really wished that I could have one of your chocolate mooncakes!
Looks so elegant! I'm actually planning to make some chocolate mooncakes too! Hope will turn out as beautiful as urs! 😀
i'm coming over from fb to take a look at these great choc mooncakes! wish i can hv some bite…even a 1/4 piece is okay!!
They are gorgeous, Ann.
Hi Ann, this is so pretty! I've bookmarked this as soon as I saw your post. Planning to try this very soon. Thanks for sharing!
HI Ann, I enjoyed reading yr Blog and thanks for sharing.I tried twice on this recipe. The dough was very easy to make. However, when come to wrap the fillings, the dough started to fall apart! I was not able to get a smooth round surface ball. Even if I managed to make it into a ball, I can see wrinkles all over, very frustrating! I tried adding some oil to my hand but it didn't help to smooth the surface. Are you able to advise ? Thanks.
Hi LY, Thank you very much for visiting. Looking forward to see your post soon 😀
Hi Ann, I've baked this Chocolate Mooncake yesterday. Now waiting for 3 days before eating it. (now can see cannot eat! hahaha!) The aroma is just lovely! Thanks for sharing!
Hi Ann,This is another mooncake recipe that I wish to bake too but I'm running out of time now… My son said that he wants more custard mooncakes :pZoe
Hi Zoe, Yes, Many of us are busy making mooncakes. I've also bookmarked some recipes but don't have time to do it. Your custard mooncakes look so good, no wonder your son loves it so much 😀
Dear AnncooFirst, thank you again for the beautiful magazine which I've just received. I might try out the Gluten-free Nutella Cake in future but I would like to know instead of nutella spread, can I use peanut butter instead?Your brown/black dainty beauties featured here are very well shaped and anyone would mistaken they are store bought due to their professional look.Thank you for the baked chocolate mooncake recipe and I've bookmarked it.BlessingsPriscilla Poh
Hi Priscilla,You're welcome :)I'm not sure of using peanut butter but we can always try, right? :DThank you very much for your compliment. Happy to hear that 🙂
Looks gorgeous! Healthier too without shortening, want to try too:D
Lovely chocolate mooncakes and love your photography! This is in my plan to bake this week, have bookmarked when I saw it at 小厨’s blog.
Thank you Cheryl 🙂 This is the most popular mooncake, must try lol 😀
I like this type of mooncake too. Was preparing to bake another batch for my mum 🙂
这款月饼真的很好吃,今年我也要encore哦!
哈哈。。。就是太多人做了,所以我也要跟风 😀
Pretty dark beauty. They looks good!
没有吃过这款月饼,看到每个人都推荐,很心动。请问咖啡豆莲蓉是买现成的吗?
是买现成的。
i really love these mooncakes!!! can i grab more from ya
Hi Victoria, I coming over to grab your choc mooncakes. 😀
我来吃月饼咯!
May i know what size of mould you use?
Is a 50g plunger mould.
Hi Ann, can I use Hong Kong flour instead of Plain Flour?
Hi Lily, Yes can use Hong Kong flour.
Thanks Ann, I have been making traditional Mooncake using your recipe and it was great. Thanks for sharing the recipe?
Hi Ann why my chocolate mooncakes skin very dry? I have set aside for more than 1hr in normal room temperature! Any help to make it soft?
Hi Alice, The dough of this mooncake is on the dry side. You might need to shorten the baking time due to oven varies. Please leave the mooncakes in room temperature for more than 3 days for the dough skin to be softened.
Hi Alice, I’ve updated the recipe and increase the peanut oil to 30 grams.
Oh is not the baking time after mixing the Dough & leave in room temperature for more than 2hrs the dough is very dry & hard. I follow exactly your recipe! Pls advise. Tq
Sorry Alice, my recipe didn’t says to rest the dough for 2 hours.
Hi Ann! Thks for the recipe. I would like to give it a go. However I want to bake a 125g mooncake. Can you advise what is the proportion I should use for the skin and paste?
Thks a lot.
Hi Anne, The dough is about 55g and lotus filling is 70g.
Thanks a lot. Love all the mooncakes you baked. So beautiful. Hopefully mine will turn out ok. Quite worried when stamping the mould.
Dear, May I know which sugar syrup brand you are using? I usually get my baking stuff fr Phoon Huat n Sunlik. It is clear or brown in color like golden syrup?
Hi May, I usually buy the sugar syrup from Sunlik. You can ask them sugar syrup for making mooncakes and they usually put the sticker as golden syrup.
The longer you keep the golden syrup, it will becomes darker. I kept my leftover until next Mooncake festival as long as the sugar syrup didn’t turn moldy 😀
H Ann, I baked these mooncakes today, they looked really good before I baked them. But after I bake the 2nd time after cooling for 15mins, some parts within a mooncake, are lighter in color. Why is it so and how do I prevent it? Thanks for your help!
Hi Ai Li, I think your dough skin wasn't well kneaded. You can wait for a 3-4 days for the colour get even after the mooncakes are softened.
Thanks, Ann! You are right! I didn't knead the dough at all. I only formed it into a dough. Thanks for the solution. Appreciate it!
Hi Ann, my mould is 55gm so what will be the weight of the filling and dough? Thanks!
Hi Ai Li, you can use the same measurement as my recipe if you're using a plastic plunger mould.
Hi!
Where do u get the coffee lotus paste?
Thanks.
Hi, you can go Sunlik.
Ann, your chocolate mooncake is so beautiful as it is unique to have the middle part pattern of the mooncake dome up! Love it! Can I ask if I am using the normal Hershey's cocoa will there be lot of difference in the colour?
Hi Tze, I'm not sure about using Hershey's cocoa as I've never used it before. Can add a little more if the Hershey's cocoa is lighter in colour but definitely too much, as it'll gives a bitter taste.
Lovely chocolatey mooncakes! Looks prefect & a great treat for Yum Cha !
Ann, I love these mooncakes. I made your snowskin ones today. I think these are my next mooncake project!
Hi Ann, am I able to replace the sugar syrup with Golden Syrup with Maple flavour? Do I replace with the same amount? By the way, what is the size of your mould? I was told that certain weight of dough fit into certain mould size only. Thanks!
Ai Li, yes you can use golden syrup or maple syrup with the same amount if you like. You can always try.
The size mould is 50g but you can adjust the size lesser than 50g.
Pls refer to my snowskin mooncakes, you can see the moulds I used. https://www.anncoojournal.com/2012/09/snowskin-mooncakes-2012.html
What is alkaline water and where can I buy?
Alkaline water is available at bakery supply shop.
Wow, they're real dark beauties. Mouthwatering clicks!
Ann，你和维多利亚妹妹一起讲好，同天上了美美的月饼哦，哈哈。。
谢谢你的link ：）