🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 29 (from laksa122)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa029.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://eatlittlebird.com/chocolate-fudge-mooncakes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://eatlittlebird.com/chocolate-fudge-mooncakes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/","crawl_time":1776124336,"first_indexed_time":1663430738,"http_code":200,"src_unparsed":"com,eatlittlebird!\/chocolate-fudge-mooncakes\/ s443","src_root_hash":"1043732075776879629","history_drop_reason":null,"meta_title":"Chocolate Fudge Mooncakes with step-by-step photos | Eat, Little Bird","meta_descriptions":["Recipe with step-by-step photos. Sweet and decadent Chocolate Fudge Mooncakes for a fun twist on a classic Chinese Mooncake."],"attrs_boilerpipe_text":"Asian Cakes and Desserts\nSo my kids are not the biggest fans of Asian cakes and desserts. Which I can somewhat understand because, when I was their age, it was hard to tempt me with a cake filled with durian paste too 😉 Plus, my parents ran a bakery selling French-style and Australian breads and pastries, so given the choice, I would always opt for a\nCream Bun\nor\nChocolate Eclair\nover something filled with red beans.\nFast forward a few decades and who knew that I would be craving all of those buns that my mum used to buy from the Chinese bakery across the street!\nBut I have some sympathy for my kids, and I think it’s mostly a matter of getting used to the flavours and textures of Asian cakes and desserts. In time, I hope they will love Asian baked goods just as much as I do.\nChocolate Fudge Mooncakes\nIn the weeks leading up to the Mid-Autumn Festival, I look forward to getting out my mooncake moulds and thinking about the different fillings I can make.\nMy favourite filling is a traditional one –\nLotus Seed Paste\nwith\nSalted Egg Yolks\n. My kids will try the Mooncakes with just Lotus Seed Paste, but they are not huge fans.\nEnter my\nChocolate Fudge Mooncakes\n! My kids loved them from the first bite, unsurprisingly! They are essentially a chocolate fudge squished into a mooncake mould, so they are quite rich and dense. These mooncakes are definitely for sharing!\nI think they also provide a\nnice and fun alternative\nto a traditional Asian filling which many non-Asians would politely decline. I recommend making them alongside the\ntraditional mooncakes\nso that you have a variety to offer.\nChocolate Fudge Mooncakes Recipe\nThis mooncake recipe is inspired by\nMolly Yeh’s Chocolate Hazelnut Mooncakes\n. I always love her spin on traditional Chinese recipes. And what a crazy coincidence that we even have the same mooncake moulds! Her recipe for mooncakes uses\nmilk chocolate\nand\nhazelnut butter\n.\nI’ve tweaked Molly’s recipe only slightly to instead use\ndark chocolate\nand\neveryday peanut butter\n(i.e. it contains a little sugar), because that is what we normally have in our home. I’ve tested the recipe with both\nsmooth peanut butter\nand\ncrunchy peanut butter\n– both work great here, use whichever you prefer!\nIf you opt to use\nall-natural peanut butter\n(i.e. the type with no sugar added), or even\nalmond butter\nor\ncashew nut butter\n, you might want to add more icing sugar (powdered sugar) to taste. As the filling does not contain any raw egg, I suggest you taste the filling and adjust to your preference. I don’t like my cakes overly sweet, so I try to reduce where I can.\nI have otherwise used my own recipe and method for the mooncake dough.\nMooncake Moulds\nPressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe!\nThe\nmooncake moulds\nI use for this recipe are cheap and cheerful sets which are readily available on Amazon.\nI recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of \nsquare and round moulds\n. \nIf you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun,\ncartoon shapes\non hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself!\nThe mooncake moulds come in a few sizes – \n50 g\n \nfor small mooncakes\n (generally a good portion for 1 person), or \n100 g\n \nfor large mooncakes\n intended for sharing.\nFor this Chocolate Fudge Mooncake recipe, I recommend using the\n50 g moulds\nbecause the filling is quite rich and dense.\nYou can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ????\nHow to Make Mooncakes\nThis mooncake recipe is a bit different to a traditional recipe for mooncakes, and it is also a bit easier.\nFor these Chocolate Fudge Mooncakes, you will need to do the following:\nMake the lye water (if necessary)\nMake the chocolate fudge filling\nMake the dough\nHow to Make Lye Water\nLye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives\npretzels\ntheir signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour.\nLye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries.\nIf you are unable to buy lye water, please see my recipe on how to make\nLye Water with step-by-step photos\n.\nHow to Make the Chocolate Fudge Filling\nCompared to a traditional Asian filling for mooncakes, this chocolate fudge filling is super easy!\nSimply melt the chocolate in a bain-marie (or in a heatproof bowl over a pan of simmering water), whisk in the peanut butter, then add the icing sugar (powdered sugar) and cocoa powder.\nDepending on the type of peanut butter that you are using, the consistency of the mixture might vary, especially since the consistency of peanut butter itself varies between brands.\nUltimately, you need a mixture which is thick but soft enough to roll into little balls. You may need to put the mixture into the fridge for 5-10 minutes for the mixture to firm up sufficiently before you cover them with the dough.\nAdditionally, once you have rolled the filling into balls, if the balls feel very soft and don’t hold their shape, i.e. they are sticky and floppy (like in my photo below), you may need to stick them in the fridge to firm up slightly.\nHowever,\ndo not leave them in the fridge for too long\nto become very cold and solid. Otherwise, you won’t be able to cover them with the dough and press them with the mooncake mould. You just want the filling to be firm (and cold) enough so they are not so sticky, and you can cover them easily with the dough.\nMy advice is to just try and wrap one piece of filling in the dough, and you will get the hang of how soft or firm the filling needs to be. And if the filling is too soft and melds with the dough, don’t fret. Press them in the mould anyway and bake them – they will still taste great!\nHow to Make Mooncake Dough\nPlease see full recipe instructions in the recipe card below.\nThis dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. I don’t think you can substitute the golden syrup for another type of syrup, nor is it worthwhile if you want to create a mooncake which is both authentic in taste and texture.\nI use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes.\nWhen making the mooncake dough, you want a mixture which is fairly\nsoft and pliable\n. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling.\nWhen you roll out the dough, it should feel both\nsticky and oily\n.\nHow to Shape the Mooncakes\nPlease see full recipe instructions in the recipe card below.\nFor these Chocolate Fudge Mooncakes, I recommend using the 50 g moulds, which are generally the smallest you can buy. These Chocolate Fudge Mooncakes are very dense and filling, and I think a 50 g mould gives a good ratio of dough to filling.\nDepending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking.\nIt may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly.\nHow to Bake the Mooncakes\nPlease see full instructions in the recipe card below.\nMooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place.\nAfter the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface.\nThe egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a\npastry brush with fine (natural) bristles\nwhich is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash.\nThe second bake is to fully cook the mooncakes until they are golden brown all over.\nTips for Making Mooncakes\nMaking mooncakes is an art form, and this is a recipe which requires\na lot of patience\nand\na bit of practice\n. It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be.\nMy tips for making mooncakes are:\nStart at least the day before\n. None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes.\nUse a digital kitchen scale\n. Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour.\nExperiment with different mooncake moulds\n. You can find many cheap and cheerful\nmooncake moulds on Amazon\n. Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great!\nMake a variety of fillings\n. If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside.\nLotus seed paste\nis my favourite filling, but I also love\nred bean paste\nand\nchestnut paste\n. There are also many “modern” fillings that you can try, such as\ngreen tea paste\nand\nchocolate fudge\n.\nUse fun moulds for kids\n. Indulge the kids and use\nfun cartoon or animal-shaped mooncake moulds\nto entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too!\nMake a large batch\n. Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family!\nPractice makes perfect\n. Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies.\n5\nstars (\n16\nreviews)\nChocolate Fudge Mooncakes\nPrep\n1\nhour\nCook\n30\nminutes\nTotal\n1\nhour\n30\nminutes\nServes:\n10\nto 12 cakes\nSweet and decadent Chocolate Fudge Mooncakes for a fun twist on a classic Chinese Mooncake. Recipe with step-by-step photos\n.\nFor the Mooncake Dough\n150\ng\n(\n5\noz\n)\ngolden syrup\n50\ng\n(\n3\ntablespoons plus 2 teaspoons\n)\nsunflower oil\n,\nor another flavourless oil\n1\/2\nteaspoon\nfood-grade\nlye water\n225\ng\n(\n1 ½\ncups\n)\nplain flour\n,\n(all-purpose flour)\nFor the Egg Wash\n1\negg\n1\ntablespoon\nwater\nFor the Chocolate Fudge Filling (this step requires approx 30 mins)\nMelt the chocolate in a bain-marie (or a heatproof bowl over a pan of simmering water).\nWhisk in the peanut butter.\nTake the pan or bowl off the heat.\nStir in the icing sugar (powdered sugar), cocoa powder and salt.\nThe 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.\nDivide the filling into about 12 portions, each weighing\n30 g\n.\nRoll each portion of dough into a smooth ball.\nIf 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.\nFor the Mooncake Dough (this step requires approx. 45 mins)\nIn a large mixing bowl, whisk together the golden syrup, oil and lye water.\nAdd the flour.\nMix everything together until a dough forms.\nLightly 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.\nWrap the dough in some cling film.\nLeave the dough to rest at room temperature for at least\n30 minutes\n.\nTo Prepare the Mooncake Dough\nAt this stage, the dough should feel slightly oily and sticky.\nPortion the dough using a digital kitchen scale. You will need as many pieces of dough as you have balls of filling.\nEach portion of dough should weigh\n20 g\n.\nRoll each piece of dough into a smooth ball.\nYou will have leftover dough in this recipe.\nTo Assemble the Mooncakes\nLine a large baking tray with baking paper.\nFlatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling.\nBring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so.\nGently pinch the dough until it stretches to completely cover the filling.\nPinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary.\nRoll the mixture into a smooth ball.\nPlace the balls of filled dough onto the lined baking tray.\nTo Shape the Mooncakes\nPrepare the mooncake moulds by affixing your desired stamp to the plunger.\nIt 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.\nPlace 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.\nPlace 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.\nGently release the mould from the cake.\nRepeat with the remaining balls of filled dough.\nThe cakes do not spread as they bake, but I would still recommend spacing them apart so that they bake evenly.\nTo Bake the Mooncakes\nPreheat the oven to\n180°C\n\/\n356°F\n(without fan).\nBake the mooncakes for\n10 minutes\n.\nRemove the baking tray from the oven and let the cakes cool for\n10 minutes\n.\nReduce the oven temperature to\n160°F\n\/\n320°F\n(without fan).\nMeanwhile, make the Egg Wash by whisking the egg with some water in a small bowl.\nLightly brush the mooncakes with the Egg Wash, using a\npastry brush\nwith 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.\nReturn the baking tray to the oven.\nContinue baking the mooncakes for\n10-15 minutes\n, or until they are golden brown all over.\nLet the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom.\nTo Store the Mooncakes\nStore the mooncakes in an air-tight container at room temperature for up to 1 week.\nThe 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.\nThe mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving.\nRECIPE CREDIT\nThis recipe is adapted from\nMolly Yeh’s Chocolate Hazelnut Mooncakes\n.\nOVEN TEMPERATURES\nAll recipes on this website state temperatures for a regular oven (i.e. a conventional oven\nwithout fan\n). 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.\nCONVERSIONS\nTo convert from cups to grams, and vice-versa, please see this handy\nConversion Chart for Basic Ingredients\n.\nPlease leave a comment below and share your photos by tagging\n@eatlittlebird\non social media and using\n#eatlittlebird","attrs_markdown":"[Skip to Main Content](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#content)\n\n[![Eat, Little Bird](https:\/\/eatlittlebird.com\/wp-content\/themes\/eatlittlebird\/mobile-header\/logo-mobile.png)](https:\/\/eatlittlebird.com\/)\n\nMobile Menu Trigger\n\nMobile Search Trigger\n\n- Recipes\n  - Baking\n    - [Bread](https:\/\/eatlittlebird.com\/category\/baking-recipes\/bread-recipes\/)\n    - [Bundt Cakes](https:\/\/eatlittlebird.com\/category\/baking-recipes\/bundt-cakes\/)\n    - [Cakes](https:\/\/eatlittlebird.com\/category\/baking-recipes\/cake-recipes\/)\n    - [Cookies](https:\/\/eatlittlebird.com\/category\/baking-recipes\/cookie-recipes\/)\n    - 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Recipe with step-by-step photos*.\n\n[Jump to Recipe](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#recipe)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-3.jpg)\n\n## Asian Cakes and Desserts\nSo my kids are not the biggest fans of Asian cakes and desserts. Which I can somewhat understand because, when I was their age, it was hard to tempt me with a cake filled with durian paste too 😉 Plus, my parents ran a bakery selling French-style and Australian breads and pastries, so given the choice, I would always opt for a [Cream Bun](https:\/\/eatlittlebird.com\/cream-buns\/) or [Chocolate Eclair](https:\/\/eatlittlebird.com\/chocolate-eclairs\/) over something filled with red beans.\n\nFast forward a few decades and who knew that I would be craving all of those buns that my mum used to buy from the Chinese bakery across the street\\!\n\nBut I have some sympathy for my kids, and I think it’s mostly a matter of getting used to the flavours and textures of Asian cakes and desserts. In time, I hope they will love Asian baked goods just as much as I do.\n\n![chocolate fudge mooncakes on plates on pink table](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![chocolate fudge mooncakes on plates on pink table](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-2-683x1024.jpg)\n## Chocolate Fudge Mooncakes\nIn the weeks leading up to the Mid-Autumn Festival, I look forward to getting out my mooncake moulds and thinking about the different fillings I can make.\n\nMy favourite filling is a traditional one – [Lotus Seed Paste](https:\/\/eatlittlebird.com\/lotus-seed-paste\/) with [Salted Egg Yolks](https:\/\/eatlittlebird.com\/salted-egg-yolks\/). My kids will try the Mooncakes with just Lotus Seed Paste, but they are not huge fans.\n\nEnter my **Chocolate Fudge Mooncakes**! My kids loved them from the first bite, unsurprisingly! They are essentially a chocolate fudge squished into a mooncake mould, so they are quite rich and dense. These mooncakes are definitely for sharing\\!\n\nI think they also provide a **nice and fun alternative** to a traditional Asian filling which many non-Asians would politely decline. I recommend making them alongside the [traditional mooncakes](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/) so that you have a variety to offer.\n\n![chocolate fudge mooncakes on plates](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%202048%201365'%3E%3C\/svg%3E)\n\n![chocolate fudge mooncakes on plates](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-5.jpg)\n## Chocolate Fudge Mooncakes Recipe\nThis mooncake recipe is inspired by [Molly Yeh’s Chocolate Hazelnut Mooncakes](https:\/\/www.foodnetwork.com\/recipes\/chocolate-hazelnut-mooncakes-13021976). I always love her spin on traditional Chinese recipes. And what a crazy coincidence that we even have the same mooncake moulds! Her recipe for mooncakes uses **milk chocolate** and **hazelnut butter**.\n\nI’ve tweaked Molly’s recipe only slightly to instead use **dark chocolate** and **everyday peanut butter** (i.e. it contains a little sugar), because that is what we normally have in our home. I’ve tested the recipe with both **smooth peanut butter** and **crunchy peanut butter** – both work great here, use whichever you prefer\\!\n\nIf you opt to use **all-natural peanut butter** (i.e. the type with no sugar added), or even **almond butter** or **cashew nut butter**, you might want to add more icing sugar (powdered sugar) to taste. As the filling does not contain any raw egg, I suggest you taste the filling and adjust to your preference. I don’t like my cakes overly sweet, so I try to reduce where I can.\n\nI have otherwise used my own recipe and method for the mooncake dough.\n\n![unbaked chocolate fudge mooncakes on baking tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![unbaked chocolate fudge mooncakes on baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-6-680x1024.jpg)\n## Mooncake Moulds\nPressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe\\!\n\nThe [mooncake moulds](https:\/\/www.amazon.com\/Vpang-Cookie-Biscuit-Pressing-Square\/dp\/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl) I use for this recipe are cheap and cheerful sets which are readily available on Amazon.\n\nI recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of **square and round moulds**.\n\nIf you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun, [cartoon shapes](https:\/\/www.amazon.com\/Mooncake-Chinese-Cartoon-Pattern-Dessert\/dp\/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) on hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself\\!\n\nThe mooncake moulds come in a few sizes – **50 g** **for small mooncakes** (generally a good portion for 1 person), or **100 g** **for large mooncakes** intended for sharing.\n\nFor this Chocolate Fudge Mooncake recipe, I recommend using the **50 g moulds** because the filling is quite rich and dense.\n\nYou can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ????\n\n![baked chocolate fudge mooncakes on baking tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![baked chocolate fudge mooncakes on baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-7-680x1024.jpg)\n## How to Make Mooncakes\nThis mooncake recipe is a bit different to a traditional recipe for mooncakes, and it is also a bit easier.\n\nFor these Chocolate Fudge Mooncakes, you will need to do the following:\n\n1. Make the lye water (if necessary)\n2. Make the chocolate fudge filling\n3. Make the dough\n### How to Make Lye Water\nLye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives [pretzels](https:\/\/eatlittlebird.com\/homemade-soft-pretzels\/) their signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour.\n\nLye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries.\n\nIf you are unable to buy lye water, please see my recipe on how to make [Lye Water with step-by-step photos](https:\/\/eatlittlebird.com\/lye-water\/).\n\n[![step by step photos for making lye water](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%202048%201024'%3E%3C\/svg%3E)![step by step photos for making lye water](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/lye-water-collage-1-scaled.jpg)](https:\/\/eatlittlebird.com\/lye-water\/)\n\n[How to Make Lye Water](https:\/\/eatlittlebird.com\/lye-water\/) with step-by-step photos\n### How to Make the Chocolate Fudge Filling\nCompared to a traditional Asian filling for mooncakes, this chocolate fudge filling is super easy\\!\n\nSimply melt the chocolate in a bain-marie (or in a heatproof bowl over a pan of simmering water), whisk in the peanut butter, then add the icing sugar (powdered sugar) and cocoa powder.\n\nDepending on the type of peanut butter that you are using, the consistency of the mixture might vary, especially since the consistency of peanut butter itself varies between brands.\n\nUltimately, you need a mixture which is thick but soft enough to roll into little balls. You may need to put the mixture into the fridge for 5-10 minutes for the mixture to firm up sufficiently before you cover them with the dough.\n\nAdditionally, once you have rolled the filling into balls, if the balls feel very soft and don’t hold their shape, i.e. they are sticky and floppy (like in my photo below), you may need to stick them in the fridge to firm up slightly.\n\nHowever, **do not leave them in the fridge for too long** to become very cold and solid. Otherwise, you won’t be able to cover them with the dough and press them with the mooncake mould. You just want the filling to be firm (and cold) enough so they are not so sticky, and you can cover them easily with the dough.\n\nMy advice is to just try and wrap one piece of filling in the dough, and you will get the hang of how soft or firm the filling needs to be. And if the filling is too soft and melds with the dough, don’t fret. Press them in the mould anyway and bake them – they will still taste great\\!\n\n![chocolate fudge filling for mooncakes](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![chocolate fudge filling for mooncakes](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-recipe-1-680x1024.jpg)\n### How to Make Mooncake Dough\nPlease see full recipe instructions in the recipe card below.\n\nThis dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. I don’t think you can substitute the golden syrup for another type of syrup, nor is it worthwhile if you want to create a mooncake which is both authentic in taste and texture.\n\nI use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes.\n\nWhen making the mooncake dough, you want a mixture which is fairly **soft and pliable**. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling.\n\nWhen you roll out the dough, it should feel both **sticky and oily**.\n\n![how to make mooncake dough](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%202048%201024'%3E%3C\/svg%3E)\n\n![how to make mooncake dough](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/mooncake-dough-collage-1-scaled.jpg)\n### How to Shape the Mooncakes\nPlease see full recipe instructions in the recipe card below.\n\nFor these Chocolate Fudge Mooncakes, I recommend using the 50 g moulds, which are generally the smallest you can buy. These Chocolate Fudge Mooncakes are very dense and filling, and I think a 50 g mould gives a good ratio of dough to filling.\n\nDepending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking.\n\nIt may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly.\n\n![mooncake filling](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![mooncake filling](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/shaping-mooncakes-2-680x1024.jpg)\n\n![pressing mooncakes with moulds](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![pressing mooncakes with moulds](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/shaping-mooncakes-3-680x1024.jpg)\n### How to Bake the Mooncakes\nPlease see full instructions in the recipe card below.\n\nMooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place.\n\nAfter the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface.\n\nThe egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a [pastry brush with fine (natural) bristles](https:\/\/www.amazon.com\/Norpro-2015-Pastry-Brush-2-Inch\/dp\/B000PSDMW0?crid=3BUOLZFEND7UA&keywords=pastry+brush&qid=1662925211&sprefix=pastry+brush%2Caps%2C141&sr=8-56&linkCode=ll1&tag=eatlittlebird-20&linkId=372db77e374259187a388993229fa654&language=en_US&ref_=as_li_ss_tl) which is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash.\n\nThe second bake is to fully cook the mooncakes until they are golden brown all over.\n\n![unbaked mooncakes on small baking tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![unbaked mooncakes on small baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-1-680x1024.jpg)\n\n![brushing mooncakes with egg wash](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![brushing mooncakes with egg wash](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-2-680x1024.jpg)\n\n![baked mooncakes on baking tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201024'%3E%3C\/svg%3E)\n\n![baked mooncakes on baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-3-680x1024.jpg)\n## Tips for Making Mooncakes\nMaking mooncakes is an art form, and this is a recipe which requires **a lot of patience** and **a bit of practice**. It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be.\n\nMy tips for making mooncakes are:\n\n- **Start at least the day before**. None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes.\n- **Use a digital kitchen scale**. Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour.\n- **Experiment with different mooncake moulds**. You can find many cheap and cheerful [mooncake moulds on Amazon](https:\/\/www.amazon.com\/Vpang-Cookie-Biscuit-Pressing-Square\/dp\/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl). Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great\\!\n- **Make a variety of fillings**. If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside. **[Lotus seed paste](https:\/\/eatlittlebird.com\/lotus-seed-paste\/)** is my favourite filling, but I also love **[red bean paste](https:\/\/eatlittlebird.com\/red-bean-paste\/)** and **chestnut paste**. There are also many “modern” fillings that you can try, such as **green tea paste** and **[chocolate fudge](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/)**.\n- **Use fun moulds for kids**. Indulge the kids and use [fun cartoon or animal-shaped mooncake moulds](https:\/\/www.amazon.com\/Mooncake-Chinese-Cartoon-Pattern-Dessert\/dp\/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) to entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too\\!\n- **Make a large batch**. Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family\\!\n- **Practice makes perfect**. Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies.\n\n![chocolate fudge mooncakes on flower plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![chocolate fudge mooncakes on flower plate](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-4-683x1024.jpg)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-3-250x250.jpg)\n\n5 stars (16 reviews)\n\n## Chocolate Fudge Mooncakes\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2030%2030'%3E%3C\/svg%3E)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b13dbfb8a1c0e7d960375ccbb5bc559705c70f8fac3e9898ffb3010cb3071c78?s=30&d=https%3A%2F%2Featlittlebird.com%2Fwp-content%2Fuploads%2F2020%2F05%2F2020.05.10-elb-visitor-icon-1.jpg&r=g)\n\n[Thanh \\| Eat, Little Bird](https:\/\/eatlittlebird.com\/)\n\nPrep1 hour hr\n\nCook30 minutes mins\n\nTotal1 hour hr 30 minutes mins\n\nServes: 10 to 12 cakes\n\n*Sweet and decadent Chocolate Fudge Mooncakes for a fun twist on a classic Chinese Mooncake. Recipe with step-by-step photos*.\n\n[Print Recipe](https:\/\/eatlittlebird.com\/wprm_print\/chocolate-fudge-mooncakes) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Featlittlebird.com%2Fchocolate-fudge-mooncakes%2F&media=https%3A%2F%2Featlittlebird.com%2Fwp-content%2Fuploads%2F2022%2F09%2Fchocolate-fudge-mooncakes-3.jpg&description=Chocolate+Fudge+Mooncakes&is_video=false) [Leave a Review](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#commentform)\n\n### Ingredients\n#### For the Chocolate Fudge Filling\n- 150 g  (5 oz) [dark chocolate](https:\/\/www.amazon.com\/Valrhona-Premium-Chocolate-Classic-Frostings\/dp\/B09M4W6ZY9?crid=OV5AV7HGH1K7&dib=eyJ2IjoiMSJ9.VhRU2_jdRolRN22kBOvlYZmzELVUt3Z3K5qBmg2W0w2mVLRBk3-mPhE0eAhU9R_LmUkTJ9fGO15EhWJyOqovYfntrNhARk31T8cGJpuJbq3-m8ru5dcYQepWLTjU3SiF0m1avZWn-Ax4fNxctbTSdxOxzYmxr-tBwzl8Y5MQWnOW8gEy19M05lJNzEq8tAOuApm9atUZNmMigi60eZOaDSE6J4h0j5hgxLxU4ySugQPhTbfHMGEEhU0GnKHoan0rJ-H0JwnIV98bwfnEuKPRnFt9IPNZ4w3b06OvWnEy7b4.RwnX0-6Bh2qXj7R-vMsSpUZXQiycf76No-MLB4s7tgA&dib_tag=se&keywords=valrhona+chocolate&qid=1774385535&sprefix=valrohona%2Caps%2C264&sr=8-7&linkCode=ll2&tag=eatlittlebird-20&linkId=488cf1f2aecd41f081c6171e378a9995&language=en_US&ref_=as_li_ss_tl), 70% cocoa\n- 150 g  (½ cup) [smooth peanut butter](https:\/\/www.amazon.com\/365-Everyday-Value-Organic-Creamy\/dp\/B074H5SSHX?crid=3BCD1BT0BMUPI&dib=eyJ2IjoiMSJ9.ncblDxqIf9PnGWKaHhgp2pc_HUHByRx0GsJh6HI1zQvo_kJZRB5CllfpL-GUHFYOTY_LRkRYLi_PUPzF2OYoqYcSfe0gYtdH9k20tQmXPihK2RXQb8fgz_WvdnyFE6bFrEt5UyIIVaC-KZtX0Wsfz2vVI1f1vM_r0DlJSqFtgTHuU8siJISklzGc5l-RzJCTKA06Lof6pquwiiS8Ny0XJvrmr8Cf4ZUyIKEoBjiS1zdmhVSkX5IlCBDXy0cf8IyeVNhrBKCSLp3GrGBqmpT3p-gam5OWhyarhsknLhb2TQM.RtN8Ht8wHfutwWymTu5GthxbpJJ8j9KPDCKeP_Lz5Ww&dib_tag=se&keywords=smooth+peanut+butter&qid=1727256671&sprefix=smooth+peanut+butter%2Caps%2C212&sr=8-2&linkCode=ll1&tag=eatlittlebird-20&linkId=ee225ef449c34846a252a59adad4e2f4&language=en_US&ref_=as_li_ss_tl), or crunchy peanut butter, see Kitchen Notes\n- 35 g  (¼ cup) [cocoa powder](https:\/\/www.amazon.com\/Guittard-Cocoa-Powder-Unsweetened-Process\/dp\/B0049BJG8I?dib=eyJ2IjoiMSJ9.0JiN10C7gnmCUeHnLLpIes9_SOkHh0KVRss1uxpBzbY7sqFvBt6ddRa6duZG3tugdLsJWVd1_acY0HiTUd7bsObFzLTscIrmgXekpihZ2gRneQw-dBH-C0GrpfBMTXKIjReEZblpg084WgQ7gNvh6ouPfO3C98Fw_Kg0kvemTxhraxjgzds7Fx5ldVc6NLrdwRlugh-ZMSkmEzFt-mjDQmDX8DRDdMYnNJyq5UrA-W_4KqhUDybXGbQTL9E9KGep8-cbQ_MPW6GdoH-V86GPzgCO_ZxwoFOBgQglG2DlpE8.fB0RDpBZuNn2pLui_PAjKKr2wLcp91_ZvIsxNAL16d8&dib_tag=se&keywords=cocoa%2Bpowder&qid=1763671167&sr=8-3&th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=b8ed8b567d36849f984d97f8f5b1cb46&language=en_US&ref_=as_li_ss_tl)\n- 100 g  (¾ cup) [icing sugar](https:\/\/www.amazon.com\/365-Whole-Foods-Market-Powdered\/dp\/B07NRZTSH1?crid=35JDY92NW6LUM&dib=eyJ2IjoiMSJ9.0_JZN3CX1Tt5tuO4vxEZiXOKtxaH3sP7Z2BWLQ4kYJexECUxhliDfnIcMvlRBo1qElAlwraIO3dj-5gdVd4GiCfUh5Y-WSrprUK0icOwTfbUMrvzPeRLhEPkhrWEiXfgv4EvH0ReOnfVuMILzz_wcCuLS-xMLw8xqZB8lRMrhscFwLBOUtW7uREwxPKBZudRDsEvA_Sgt94ZOOTTDv202sd-mPPvnFclyPZwfZ0HUbS7qyzpLbBrYL0-qT1hzqXzDDsZOocUh8e6CJh8BRlTFHwzN6gnvH5RIWngWjxyCfc.xBYqyzUQn85S5GfPPiMPYyhCJpuavRpG9NvU1Eobze8&dib_tag=se&keywords=powdered%2Bsugar&qid=1763676061&sprefix=powdered%2Bsuga%2Caps%2C211&sr=8-1&th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=de8f126c178ea0e6859e16fdf89b3799&language=en_US&ref_=as_li_ss_tl), (powdered sugar)\n- 1 pinch   [fine salt](https:\/\/www.amazon.com\/Baleine-Salt-Canister-Fine-26-5\/dp\/B004BVRDHM\/ref=as_sl_pc_qf_sp_asin_til?tag=eatlittlebird-20&linkCode=w00&linkId=39f635183a4c5b7bdb82fda2ee13be10&creativeASIN=B004BVRDHM&th=1)\n\n#### For the Mooncake Dough\n- 150 g  (5 oz) [golden syrup](https:\/\/www.amazon.com\/Lyles-Golden-Original-All-Natural-Cooking\/dp\/B0000EYP2U?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=39fdefc23f9306855b703131a5c75c5e&language=en_US&ref_=as_li_ss_tl)\n- 50 g  (3 tablespoons plus 2 teaspoons) sunflower oil, or another flavourless oil\n- 1\/2 teaspoon   food-grade [lye water](https:\/\/eatlittlebird.com\/lye-water\/)\n- 225 g  (1 ½ cups) [plain flour](https:\/\/www.amazon.com\/King-Arthur-Flour-Unbleached-All-Purpose\/dp\/B001HTN31Q?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=52b192c8a089c0a62374ab39d81a46e3&language=en_US&ref_=as_li_ss_tl), (all-purpose flour)\n\n#### For the Egg Wash\n- 1   egg\n- 1 tablespoon   water\n\n### Instructions\n#### For the Chocolate Fudge Filling (this step requires approx 30 mins)\n1. Melt the chocolate in a bain-marie (or a heatproof bowl over a pan of simmering water).\n2. Whisk in the peanut butter.\n3. Take the pan or bowl off the heat.\n4. Stir in the icing sugar (powdered sugar), cocoa powder and salt.\n5. 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.\n6. Divide the filling into about 12 portions, each weighing **30 g**.\n7. Roll each portion of dough into a smooth ball.\n8. 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.\n\n#### For the Mooncake Dough (this step requires approx. 45 mins)\n1. In a large mixing bowl, whisk together the golden syrup, oil and lye water.\n2. Add the flour.\n3. Mix everything together until a dough forms.\n4. 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.\n5. Wrap the dough in some cling film.\n6. Leave the dough to rest at room temperature for at least **30 minutes**.\n\n#### To Prepare the Mooncake Dough\n1. At this stage, the dough should feel slightly oily and sticky.\n2. Portion the dough using a digital kitchen scale. You will need as many pieces of dough as you have balls of filling.\n3. Each portion of dough should weigh **20 g**.\n4. Roll each piece of dough into a smooth ball.\n5. You will have leftover dough in this recipe.\n\n#### To Assemble the Mooncakes\n1. Line a large baking tray with baking paper.\n2. Flatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling.\n3. Bring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so.\n4. Gently pinch the dough until it stretches to completely cover the filling.\n5. Pinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary.\n6. Roll the mixture into a smooth ball.\n7. Place the balls of filled dough onto the lined baking tray.\n\n#### To Shape the Mooncakes\n1. Prepare the mooncake moulds by affixing your desired stamp to the plunger.\n2. 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.\n3. 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.\n4. 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.\n5. Gently release the mould from the cake.\n6. Repeat with the remaining balls of filled dough.\n7. The cakes do not spread as they bake, but I would still recommend spacing them apart so that they bake evenly.\n\n#### To Bake the Mooncakes\n1. Preheat the oven to **180°C**\/**356°F** (without fan).\n2. Bake the mooncakes for **10 minutes**.\n3. Remove the baking tray from the oven and let the cakes cool for **10 minutes**.\n4. Reduce the oven temperature to **160°F**\/**320°F** (without fan).\n5. Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl.\n6. 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.\n7. Return the baking tray to the oven.\n8. Continue baking the mooncakes for **10-15 minutes**, or until they are golden brown all over.\n9. Let the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom.\n\n#### To Store the Mooncakes\n1. Store the mooncakes in an air-tight container at room temperature for up to 1 week.\n2. 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.\n3. The mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving.\n\n### Kitchen Notes\n- **RECIPE CREDIT**  \n  This recipe is adapted from [Molly Yeh’s Chocolate Hazelnut Mooncakes](https:\/\/www.foodnetwork.com\/recipes\/chocolate-hazelnut-mooncakes-13021976).\n- **OVEN TEMPERATURES**  \n  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.\n- **CONVERSIONS**  \n  To convert from cups to grams, and vice-versa, please see this handy [Conversion Chart for Basic Ingredients](https:\/\/eatlittlebird.com\/converting-grams-to-cups-for-common-pantry-ingredients\/).\n\n[Nutrition Information]()\n\n[Nutrition Information]()\n\n### Did you make this recipe?\nPlease leave a comment below and share your photos by tagging [@eatlittlebird](https:\/\/www.instagram.com\/eatlittlebird) on social media and using [\\#eatlittlebird](https:\/\/www.instagram.com\/explore\/tags\/eatlittlebird)\n\n## You May Also Like …\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2024\/09\/chestnut-chocolate-mooncakes-4-270x360.jpg) Mooncakes with Chestnut and Chocolate](https:\/\/eatlittlebird.com\/mooncakes-with-chestnut-and-chocolate\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2023\/08\/red-bean-mooncakes-4-270x360.jpg) Red Bean Mooncakes](https:\/\/eatlittlebird.com\/red-bean-mooncakes\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/mooncakes-6-270x360.jpg) Mooncakes with Lotus Seed Paste & Salted Egg Yolks](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/)\n\n[Asian](https:\/\/eatlittlebird.com\/category\/cuisine\/asian-recipes\/) [Autumn](https:\/\/eatlittlebird.com\/category\/meal\/autumn-recipes\/) [Cakes](https:\/\/eatlittlebird.com\/category\/baking-recipes\/cake-recipes\/) [Dairy-Free](https:\/\/eatlittlebird.com\/category\/special-diet\/dairy-free-recipes\/) [Lunar New Year](https:\/\/eatlittlebird.com\/category\/holiday-recipes\/chinese-new-year-recipes\/) [Mid-Autumn Festival](https:\/\/eatlittlebird.com\/category\/holiday-recipes\/mid-autumn-festival\/) [Vietnamese](https:\/\/eatlittlebird.com\/category\/cuisine\/vietnamese-recipes\/)\n\n*originally published on* Sep 17, 2022 *(last updated* Nov 3, 2025*)*\n\n[36 comments](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comments)  [Leave a comment »](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#respond)\n\n[*« Previous Post*Mooncakes with Lotus Seed Paste & Salted Egg Yolks](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/)\n\n[*Next Post »* Pasta with Pancetta](https:\/\/eatlittlebird.com\/pasta-with-pancetta\/)\n\n5 from 16 votes\n\n### Leave a Comment [Cancel reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 36 comments on “Chocolate Fudge Mooncakes”\n1. **Kirsten** – 18 September 2022 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-702808)\n   \n   Wow great instructions! I can’t wait to try and make these mooncakes. Could you please share the link to your molds?\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 25 October 2022 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-706418)\n     \n     Hi Kirsten,  \n      Sorry, my links are not working. I bought the molds from Amazon. I will update my post soon to show the link\\!\n2. **Tania** – 24 September 2022 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-710364)\n   \n   Not your usual mooncakes but they were quite delicious. My children don’t like Asian cakes at all so I liked your idea of making a chocolate version. I should also get the cute mooncake molds you have used – they are so cute\\!\n3. **Betty** – 26 September 2022 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-710363)\n   \n   Your mooncakes look beautiful! I rolled the dough too thinly for most of my mooncakes, so you could see the chocolate filling. But they still baked up ok and tasted really delicious.\n4. **Melissa** – 20 January 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-711533)\n   \n   Omg I can’t wait to try and make these\\!\n5. **Gracie** – 12 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723243)\n   \n   This recipe is a keeper. My mooncakes were baked to perfection and this chocolate filling is addictive.\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723274)\n     \n     Hi Gracie,  \n      Thank you for your lovely comment\\!\n6. **Silvia** – 17 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723242)\n   \n   Beautiful mooncakes\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723272)\n     \n     Hi Silvia,  \n      Thank you\\!\n7. **Isabella** – 19 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723241)\n   \n   10\/10\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723271)\n     \n     Thank you\\!\n8. **Kimmy** – 20 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-722803)\n   \n   These mooncakes are absolutely delightful! It took a while to work out the right texture and temperature before rolling the chocolate filling, but I got it after a bit of trial and error. The mooncakes taste wonderful\\!\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723269)\n     \n     Hi Kimmy,  \n      Thank you for your feedback! Yes, I also needed a few attempts before I knew how soft the filling should be in order to roll it. Glad you managed in the end too 🙂\n9. **Olivia** – 25 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-722996)\n   \n   Fantastic recipe, thank you\\!\n   - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723268)\n     \n     Thank you, Olivia\\!\n10. **Jennifer** – 25 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723006)\n    \n    I made a batch yesterday and they were so delicious! I will be making another batch to take to my family this weekend 🙂\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723267)\n      \n      Hi Jennifer,  \n       That’s great to hear\\!\n11. **Robyn** – 26 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723147)\n    \n    Awesome recipe and great instructions. Very helpful\\!\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723265)\n      \n      Thank you, Robyn\\!\n12. **Jonny** – 27 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723239)\n    \n    First batch was such a huge success I will be making more today\\!\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723264)\n      \n      Hi Jonny,  \n       That’s great to hear! 🙂\n13. **Nora** – 27 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723148)\n    \n    These were so yummy! I had my doubts about a chocolate mooncake but these were very good. I will be making them again this weekend.\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723263)\n      \n      Hi Nora,  \n       They are a new take on mooncakes – my kids love them\\!\n14. **Emma S** – 28 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723150)\n    \n    I made a test batch today and half of them disappeared instantly!! Thank you for the detailed and helpful tips\\!\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723261)\n      \n      Hi Emma,  \n       You’re welcome\\!\n15. **Tina** – 28 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723151)\n    \n    Brilliant recipe. I will be making this every year\\!\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723260)\n      \n      Hi Tina,  \n       So glad you enjoyed this recipe\\!\n16. **Audrey Ming** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723240)\n    \n    I love your website and your recipes! The photos are so clear and helpful. My mooncakes turned out perfectly. I can’t wait to eat them later today\\!\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723247)\n      \n      Hi Audrey,  \n       Thank you! I hope you will enjoy these mooncakes 🙂\n17. **Lucy** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723245)\n    \n    I love how much work you put into your recipes. The photos are always stunning and, most importantly, the recipes are always amazing. I’ve made your bao buns countless times and now I can add your mooncake recipe to that list too. The family loved them\\!\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 29 September 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-723246)\n      \n      Hi Lucy,  \n       Thank you for your lovely comment\\!\n18. **Robin** – 5 November 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-725258)\n    \n    Can I substitute milk powder for the powdered sugar? I believe the powdered sugar is to form it into a paste and sweeten, but I’m worried the filling will taste too sweet with the amount of powdered sugar called for. I would prefer something creamier, decadent if you will. Also, thank you for making this recipe. I’m not a fan of red beans for desert and I don’t know where to find lotus paste locally so this is a life saver. I got my molds yesterday and I’m pumped to make the cookies. I’m glad I found your recipe, and a chocolate fudge that doesn’t have eggs.\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 6 November 2023 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-725269)\n      \n      Hi Robin,\n      \n      I’m not sure about substituting the powdered sugar for milk powder – this will change the flavour and texture of the fudge.\n      \n      You can definitely start by adding only half the powdered sugar (or less) in the recipe to taste for sweetness. You can also use a darker chocolate (maybe with 85% cocoa), as well as a sugar-free peanut butter. You will have to experiment a little to produce the level of sweetness that you like.\n      \n      I also prefer my desserts to be not too sweet, and this recipe is not overly sweet for my tastes, mostly because I use 70% chocolate in this recipe, and the peanut butter I use is very low in sugar.\n      \n      I hope you will enjoy this recipe\\!\n19. **Michelle** – 3 October 2025 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-777204)\n    \n    Hi, is there something else I could substitute the peanut butter to make them nut free (taking to school)?\n    - **[Eat, Little Bird](https:\/\/eatlittlebird.com\/)** – 4 October 2025 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-777206)\n      \n      Hi Michelle,  \n       Sorry, this particular recipe uses peanut butter or a similar nut-based paste. Perhaps you would like to try a [red bean](https:\/\/eatlittlebird.com\/red-bean-paste\/) or [lotus seed](https:\/\/eatlittlebird.com\/lotus-seed-paste\/) filling?\n20. **Gwen** – 15 February 2026 [Reply](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#comment-779050)\n    \n    Quick question, if you see this, does it make a difference in salt used? Iodized vs sea salt is my main thought.\n\n[Leave a Comment »](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/#reply-title)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2024\/10\/thanh-portrait-1-1024x683.jpg)\n\nhello & Welcome\\!\n\n## Hello, my name is Thanh\\!\nI’m a Swiss-Australian based in Zurich and I love to cook fast and easy meals for my family, using fresh and seasonal ingredients. Here you will find easy & delicious recipes with step-by-step photos for the perfect results. Happy cooking\\!\n\n[More About Me](https:\/\/eatlittlebird.com\/about\/)\n\n## Popular Recipes\n[![asian braised beef short ribs with chopped cilantro and chiliies](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![asian braised beef short ribs with chopped cilantro and chiliies](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2017\/08\/asian-beef-short-ribs-15-270x360.jpg) Asian Braised Beef Short Ribs](https:\/\/eatlittlebird.com\/asian-braised-beef-short-ribs\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2024\/10\/homemade-mochi-4-270x360.jpg) Homemade Mochi](https:\/\/eatlittlebird.com\/homemade-mochi\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2026\/01\/dumpling-lasagna-2-270x360.jpg) Dumpling Lasagna](https:\/\/eatlittlebird.com\/dumpling-lasagna\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20360'%3E%3C\/svg%3E) ![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2012\/09\/plain-scones-2-270x360.jpg) Plain Scones](https:\/\/eatlittlebird.com\/scones-with-strawberry-jam\/)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20236%20187'%3E%3C\/svg%3E)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2025\/10\/envelope@2x.png)\n## Get the latest recipes\nSubscribe to the Little Toast newsletter for recipe ideas, cookbook reviews, and the latest on Eat, Little Bird.\n\n[Subscribe Now](https:\/\/eatlittlebird.substack.com\/)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20236%20187'%3E%3C\/svg%3E)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2025\/10\/envelope@2x.png)\n## Get the latest recipes\nSubscribe to the Little Toast newsletter for recipe ideas, cookbook reviews, and the latest on Eat, Little Bird.\n\n[Subscribe Now](https:\/\/eatlittlebird.substack.com\/)\n\n- [Cookie Policy](https:\/\/eatlittlebird.com\/cookie-policy\/)\n- [Privacy Policy](https:\/\/eatlittlebird.com\/privacy-policy\/)\n- [Disclosure Statement & Disclaimers](https:\/\/eatlittlebird.com\/disclosure-statement\/)\n- [Legal Information & Terms of Service](https:\/\/eatlittlebird.com\/legal-information\/)\n\n**©2026 Eat, Little Bird.** *Design by [Purr](http:\/\/www.purrdesign.com\/).*\n## Rate This Recipe\\!\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"## Asian Cakes and Desserts\nSo my kids are not the biggest fans of Asian cakes and desserts. Which I can somewhat understand because, when I was their age, it was hard to tempt me with a cake filled with durian paste too 😉 Plus, my parents ran a bakery selling French-style and Australian breads and pastries, so given the choice, I would always opt for a [Cream Bun](https:\/\/eatlittlebird.com\/cream-buns\/) or [Chocolate Eclair](https:\/\/eatlittlebird.com\/chocolate-eclairs\/) over something filled with red beans.\n\nFast forward a few decades and who knew that I would be craving all of those buns that my mum used to buy from the Chinese bakery across the street\\!\n\nBut I have some sympathy for my kids, and I think it’s mostly a matter of getting used to the flavours and textures of Asian cakes and desserts. In time, I hope they will love Asian baked goods just as much as I do.\n\n![chocolate fudge mooncakes on plates on pink table](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-2-683x1024.jpg)\n\n## Chocolate Fudge Mooncakes\nIn the weeks leading up to the Mid-Autumn Festival, I look forward to getting out my mooncake moulds and thinking about the different fillings I can make.\n\nMy favourite filling is a traditional one – [Lotus Seed Paste](https:\/\/eatlittlebird.com\/lotus-seed-paste\/) with [Salted Egg Yolks](https:\/\/eatlittlebird.com\/salted-egg-yolks\/). My kids will try the Mooncakes with just Lotus Seed Paste, but they are not huge fans.\n\nEnter my **Chocolate Fudge Mooncakes**! My kids loved them from the first bite, unsurprisingly! They are essentially a chocolate fudge squished into a mooncake mould, so they are quite rich and dense. These mooncakes are definitely for sharing\\!\n\nI think they also provide a **nice and fun alternative** to a traditional Asian filling which many non-Asians would politely decline. I recommend making them alongside the [traditional mooncakes](https:\/\/eatlittlebird.com\/mooncakes-with-lotus-seed-paste-salted-egg-yolks\/) so that you have a variety to offer.\n\n![chocolate fudge mooncakes on plates](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-5.jpg)\n\n## Chocolate Fudge Mooncakes Recipe\nThis mooncake recipe is inspired by [Molly Yeh’s Chocolate Hazelnut Mooncakes](https:\/\/www.foodnetwork.com\/recipes\/chocolate-hazelnut-mooncakes-13021976). I always love her spin on traditional Chinese recipes. And what a crazy coincidence that we even have the same mooncake moulds! Her recipe for mooncakes uses **milk chocolate** and **hazelnut butter**.\n\nI’ve tweaked Molly’s recipe only slightly to instead use **dark chocolate** and **everyday peanut butter** (i.e. it contains a little sugar), because that is what we normally have in our home. I’ve tested the recipe with both **smooth peanut butter** and **crunchy peanut butter** – both work great here, use whichever you prefer\\!\n\nIf you opt to use **all-natural peanut butter** (i.e. the type with no sugar added), or even **almond butter** or **cashew nut butter**, you might want to add more icing sugar (powdered sugar) to taste. As the filling does not contain any raw egg, I suggest you taste the filling and adjust to your preference. I don’t like my cakes overly sweet, so I try to reduce where I can.\n\nI have otherwise used my own recipe and method for the mooncake dough.\n\n![unbaked chocolate fudge mooncakes on baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-6-680x1024.jpg)\n\n## Mooncake Moulds\nPressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe\\!\n\nThe [mooncake moulds](https:\/\/www.amazon.com\/Vpang-Cookie-Biscuit-Pressing-Square\/dp\/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl) I use for this recipe are cheap and cheerful sets which are readily available on Amazon.\n\nI recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of **square and round moulds**.\n\nIf you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun, [cartoon shapes](https:\/\/www.amazon.com\/Mooncake-Chinese-Cartoon-Pattern-Dessert\/dp\/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) on hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself\\!\n\nThe mooncake moulds come in a few sizes – **50 g** **for small mooncakes** (generally a good portion for 1 person), or **100 g** **for large mooncakes** intended for sharing.\n\nFor this Chocolate Fudge Mooncake recipe, I recommend using the **50 g moulds** because the filling is quite rich and dense.\n\nYou can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ????\n\n![baked chocolate fudge mooncakes on baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-7-680x1024.jpg)\n\n## How to Make Mooncakes\nThis mooncake recipe is a bit different to a traditional recipe for mooncakes, and it is also a bit easier.\n\nFor these Chocolate Fudge Mooncakes, you will need to do the following:\n\n1. Make the lye water (if necessary)\n2. Make the chocolate fudge filling\n3. Make the dough\n### How to Make Lye Water\nLye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives [pretzels](https:\/\/eatlittlebird.com\/homemade-soft-pretzels\/) their signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour.\n\nLye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries.\n\nIf you are unable to buy lye water, please see my recipe on how to make [Lye Water with step-by-step photos](https:\/\/eatlittlebird.com\/lye-water\/).\n\n### How to Make the Chocolate Fudge Filling\nCompared to a traditional Asian filling for mooncakes, this chocolate fudge filling is super easy\\!\n\nSimply melt the chocolate in a bain-marie (or in a heatproof bowl over a pan of simmering water), whisk in the peanut butter, then add the icing sugar (powdered sugar) and cocoa powder.\n\nDepending on the type of peanut butter that you are using, the consistency of the mixture might vary, especially since the consistency of peanut butter itself varies between brands.\n\nUltimately, you need a mixture which is thick but soft enough to roll into little balls. You may need to put the mixture into the fridge for 5-10 minutes for the mixture to firm up sufficiently before you cover them with the dough.\n\nAdditionally, once you have rolled the filling into balls, if the balls feel very soft and don’t hold their shape, i.e. they are sticky and floppy (like in my photo below), you may need to stick them in the fridge to firm up slightly.\n\nHowever, **do not leave them in the fridge for too long** to become very cold and solid. Otherwise, you won’t be able to cover them with the dough and press them with the mooncake mould. You just want the filling to be firm (and cold) enough so they are not so sticky, and you can cover them easily with the dough.\n\nMy advice is to just try and wrap one piece of filling in the dough, and you will get the hang of how soft or firm the filling needs to be. And if the filling is too soft and melds with the dough, don’t fret. Press them in the mould anyway and bake them – they will still taste great\\!\n\n![chocolate fudge filling for mooncakes](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-recipe-1-680x1024.jpg)\n\n### How to Make Mooncake Dough\nPlease see full recipe instructions in the recipe card below.\n\nThis dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. I don’t think you can substitute the golden syrup for another type of syrup, nor is it worthwhile if you want to create a mooncake which is both authentic in taste and texture.\n\nI use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes.\n\nWhen making the mooncake dough, you want a mixture which is fairly **soft and pliable**. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling.\n\nWhen you roll out the dough, it should feel both **sticky and oily**.\n\n![how to make mooncake dough](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/mooncake-dough-collage-1-scaled.jpg)\n\n### How to Shape the Mooncakes\nPlease see full recipe instructions in the recipe card below.\n\nFor these Chocolate Fudge Mooncakes, I recommend using the 50 g moulds, which are generally the smallest you can buy. These Chocolate Fudge Mooncakes are very dense and filling, and I think a 50 g mould gives a good ratio of dough to filling.\n\nDepending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking.\n\nIt may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly.\n\n![mooncake filling](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/shaping-mooncakes-2-680x1024.jpg)\n\n![pressing mooncakes with moulds](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/shaping-mooncakes-3-680x1024.jpg)\n\n### How to Bake the Mooncakes\nPlease see full instructions in the recipe card below.\n\nMooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place.\n\nAfter the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface.\n\nThe egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a [pastry brush with fine (natural) bristles](https:\/\/www.amazon.com\/Norpro-2015-Pastry-Brush-2-Inch\/dp\/B000PSDMW0?crid=3BUOLZFEND7UA&keywords=pastry+brush&qid=1662925211&sprefix=pastry+brush%2Caps%2C141&sr=8-56&linkCode=ll1&tag=eatlittlebird-20&linkId=372db77e374259187a388993229fa654&language=en_US&ref_=as_li_ss_tl) which is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash.\n\nThe second bake is to fully cook the mooncakes until they are golden brown all over.\n\n![unbaked mooncakes on small baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-1-680x1024.jpg)\n\n![brushing mooncakes with egg wash](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-2-680x1024.jpg)\n\n![baked mooncakes on baking tray](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/baking-mooncakes-3-680x1024.jpg)\n\n## Tips for Making Mooncakes\nMaking mooncakes is an art form, and this is a recipe which requires **a lot of patience** and **a bit of practice**. It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be.\n\nMy tips for making mooncakes are:\n\n- **Start at least the day before**. None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes.\n- **Use a digital kitchen scale**. Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour.\n- **Experiment with different mooncake moulds**. You can find many cheap and cheerful [mooncake moulds on Amazon](https:\/\/www.amazon.com\/Vpang-Cookie-Biscuit-Pressing-Square\/dp\/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl). Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great\\!\n- **Make a variety of fillings**. If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside. **[Lotus seed paste](https:\/\/eatlittlebird.com\/lotus-seed-paste\/)** is my favourite filling, but I also love **[red bean paste](https:\/\/eatlittlebird.com\/red-bean-paste\/)** and **chestnut paste**. There are also many “modern” fillings that you can try, such as **green tea paste** and **[chocolate fudge](https:\/\/eatlittlebird.com\/chocolate-fudge-mooncakes\/)**.\n- **Use fun moulds for kids**. Indulge the kids and use [fun cartoon or animal-shaped mooncake moulds](https:\/\/www.amazon.com\/Mooncake-Chinese-Cartoon-Pattern-Dessert\/dp\/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) to entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too\\!\n- **Make a large batch**. Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family\\!\n- **Practice makes perfect**. Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies.\n\n![chocolate fudge mooncakes on flower plate](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-4-683x1024.jpg)\n\n![](https:\/\/eatlittlebird.com\/wp-content\/uploads\/2022\/09\/chocolate-fudge-mooncakes-3-250x250.jpg)\n\n5 stars (16 reviews)\n\n## Chocolate Fudge Mooncakes\nPrep1 hour\n\nCook30 minutes\n\nTotal1 hour  30 minutes\n\nServes: 10 to 12 cakes\n\n*Sweet and decadent Chocolate Fudge Mooncakes for a fun twist on a classic Chinese Mooncake. Recipe with step-by-step photos*.\n\n#### For the Mooncake Dough\n- 150 g  (5 oz) [golden syrup](https:\/\/www.amazon.com\/Lyles-Golden-Original-All-Natural-Cooking\/dp\/B0000EYP2U?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=39fdefc23f9306855b703131a5c75c5e&language=en_US&ref_=as_li_ss_tl)\n- 50 g  (3 tablespoons plus 2 teaspoons) sunflower oil, or another flavourless oil\n- 1\/2 teaspoon   food-grade [lye water](https:\/\/eatlittlebird.com\/lye-water\/)\n- 225 g  (1 ½ cups) [plain flour](https:\/\/www.amazon.com\/King-Arthur-Flour-Unbleached-All-Purpose\/dp\/B001HTN31Q?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=52b192c8a089c0a62374ab39d81a46e3&language=en_US&ref_=as_li_ss_tl), (all-purpose flour)\n\n#### For the Egg Wash\n- 1   egg\n- 1 tablespoon   water\n\n#### For the Chocolate Fudge Filling (this step requires approx 30 mins)\n1. Melt the chocolate in a bain-marie (or a heatproof bowl over a pan of simmering water).\n2. Whisk in the peanut butter.\n3. Take the pan or bowl off the heat.\n4. Stir in the icing sugar (powdered sugar), cocoa powder and salt.\n5. 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.\n6. Divide the filling into about 12 portions, each weighing **30 g**.\n7. Roll each portion of dough into a smooth ball.\n8. 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.\n\n#### For the Mooncake Dough (this step requires approx. 45 mins)\n1. In a large mixing bowl, whisk together the golden syrup, oil and lye water.\n2. Add the flour.\n3. Mix everything together until a dough forms.\n4. 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.\n5. Wrap the dough in some cling film.\n6. Leave the dough to rest at room temperature for at least **30 minutes**.\n\n#### To Prepare the Mooncake Dough\n1. At this stage, the dough should feel slightly oily and sticky.\n2. Portion the dough using a digital kitchen scale. You will need as many pieces of dough as you have balls of filling.\n3. Each portion of dough should weigh **20 g**.\n4. Roll each piece of dough into a smooth ball.\n5. You will have leftover dough in this recipe.\n\n#### To Assemble the Mooncakes\n1. Line a large baking tray with baking paper.\n2. Flatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling.\n3. Bring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so.\n4. Gently pinch the dough until it stretches to completely cover the filling.\n5. Pinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary.\n6. Roll the mixture into a smooth ball.\n7. Place the balls of filled dough onto the lined baking tray.\n\n#### To Shape the Mooncakes\n1. Prepare the mooncake moulds by affixing your desired stamp to the plunger.\n2. 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.\n3. 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.\n4. 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.\n5. Gently release the mould from the cake.\n6. Repeat with the remaining balls of filled dough.\n7. The cakes do not spread as they bake, but I would still recommend spacing them apart so that they bake evenly.\n\n#### To Bake the Mooncakes\n1. Preheat the oven to **180°C**\/**356°F** (without fan).\n2. Bake the mooncakes for **10 minutes**.\n3. Remove the baking tray from the oven and let the cakes cool for **10 minutes**.\n4. Reduce the oven temperature to **160°F**\/**320°F** (without fan).\n5. Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl.\n6. 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.\n7. Return the baking tray to the oven.\n8. Continue baking the mooncakes for **10-15 minutes**, or until they are golden brown all over.\n9. Let the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom.\n\n#### To Store the Mooncakes\n1. Store the mooncakes in an air-tight container at room temperature for up to 1 week.\n2. 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.\n3. The mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving.\n\n- **RECIPE CREDIT**  \n  This recipe is adapted from [Molly Yeh’s Chocolate Hazelnut Mooncakes](https:\/\/www.foodnetwork.com\/recipes\/chocolate-hazelnut-mooncakes-13021976).\n- **OVEN TEMPERATURES**  \n  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.\n- **CONVERSIONS**  \n  To convert from cups to grams, and vice-versa, please see this handy [Conversion Chart for Basic Ingredients](https:\/\/eatlittlebird.com\/converting-grams-to-cups-for-common-pantry-ingredients\/).\n\nPlease leave a comment below and share your photos by tagging [@eatlittlebird](https:\/\/www.instagram.com\/eatlittlebird) on social media and using [\\#eatlittlebird](https:\/\/www.instagram.com\/explore\/tags\/eatlittlebird)","meta_canonical":null}

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Boilerpipe Text	Asian Cakes and Desserts So my kids are not the biggest fans of Asian cakes and desserts. Which I can somewhat understand because, when I was their age, it was hard to tempt me with a cake filled with durian paste too 😉 Plus, my parents ran a bakery selling French-style and Australian breads and pastries, so given the choice, I would always opt for a Cream Bun or Chocolate Eclair over something filled with red beans. Fast forward a few decades and who knew that I would be craving all of those buns that my mum used to buy from the Chinese bakery across the street! But I have some sympathy for my kids, and I think it’s mostly a matter of getting used to the flavours and textures of Asian cakes and desserts. In time, I hope they will love Asian baked goods just as much as I do. Chocolate Fudge Mooncakes In the weeks leading up to the Mid-Autumn Festival, I look forward to getting out my mooncake moulds and thinking about the different fillings I can make. My favourite filling is a traditional one – Lotus Seed Paste with Salted Egg Yolks . My kids will try the Mooncakes with just Lotus Seed Paste, but they are not huge fans. Enter my Chocolate Fudge Mooncakes ! My kids loved them from the first bite, unsurprisingly! They are essentially a chocolate fudge squished into a mooncake mould, so they are quite rich and dense. These mooncakes are definitely for sharing! I think they also provide a nice and fun alternative to a traditional Asian filling which many non-Asians would politely decline. I recommend making them alongside the traditional mooncakes so that you have a variety to offer. Chocolate Fudge Mooncakes Recipe This mooncake recipe is inspired by Molly Yeh’s Chocolate Hazelnut Mooncakes . I always love her spin on traditional Chinese recipes. And what a crazy coincidence that we even have the same mooncake moulds! Her recipe for mooncakes uses milk chocolate and hazelnut butter . I’ve tweaked Molly’s recipe only slightly to instead use dark chocolate and everyday peanut butter (i.e. it contains a little sugar), because that is what we normally have in our home. I’ve tested the recipe with both smooth peanut butter and crunchy peanut butter – both work great here, use whichever you prefer! If you opt to use all-natural peanut butter (i.e. the type with no sugar added), or even almond butter or cashew nut butter , you might want to add more icing sugar (powdered sugar) to taste. As the filling does not contain any raw egg, I suggest you taste the filling and adjust to your preference. I don’t like my cakes overly sweet, so I try to reduce where I can. I have otherwise used my own recipe and method for the mooncake dough. Mooncake Moulds Pressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe! The mooncake moulds I use for this recipe are cheap and cheerful sets which are readily available on Amazon. I recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of square and round moulds . If you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun, cartoon shapes on hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself! The mooncake moulds come in a few sizes – 50 g for small mooncakes (generally a good portion for 1 person), or 100 g for large mooncakes intended for sharing. For this Chocolate Fudge Mooncake recipe, I recommend using the 50 g moulds because the filling is quite rich and dense. You can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ???? How to Make Mooncakes This mooncake recipe is a bit different to a traditional recipe for mooncakes, and it is also a bit easier. For these Chocolate Fudge Mooncakes, you will need to do the following: Make the lye water (if necessary) Make the chocolate fudge filling Make the dough How to Make Lye Water Lye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives pretzels their signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour. Lye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries. If you are unable to buy lye water, please see my recipe on how to make Lye Water with step-by-step photos . How to Make the Chocolate Fudge Filling Compared to a traditional Asian filling for mooncakes, this chocolate fudge filling is super easy! Simply melt the chocolate in a bain-marie (or in a heatproof bowl over a pan of simmering water), whisk in the peanut butter, then add the icing sugar (powdered sugar) and cocoa powder. Depending on the type of peanut butter that you are using, the consistency of the mixture might vary, especially since the consistency of peanut butter itself varies between brands. Ultimately, you need a mixture which is thick but soft enough to roll into little balls. You may need to put the mixture into the fridge for 5-10 minutes for the mixture to firm up sufficiently before you cover them with the dough. Additionally, once you have rolled the filling into balls, if the balls feel very soft and don’t hold their shape, i.e. they are sticky and floppy (like in my photo below), you may need to stick them in the fridge to firm up slightly. However, do not leave them in the fridge for too long to become very cold and solid. Otherwise, you won’t be able to cover them with the dough and press them with the mooncake mould. You just want the filling to be firm (and cold) enough so they are not so sticky, and you can cover them easily with the dough. My advice is to just try and wrap one piece of filling in the dough, and you will get the hang of how soft or firm the filling needs to be. And if the filling is too soft and melds with the dough, don’t fret. Press them in the mould anyway and bake them – they will still taste great! How to Make Mooncake Dough Please see full recipe instructions in the recipe card below. This dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. I don’t think you can substitute the golden syrup for another type of syrup, nor is it worthwhile if you want to create a mooncake which is both authentic in taste and texture. I use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes. When making the mooncake dough, you want a mixture which is fairly soft and pliable . If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling. When you roll out the dough, it should feel both sticky and oily . How to Shape the Mooncakes Please see full recipe instructions in the recipe card below. For these Chocolate Fudge Mooncakes, I recommend using the 50 g moulds, which are generally the smallest you can buy. These Chocolate Fudge Mooncakes are very dense and filling, and I think a 50 g mould gives a good ratio of dough to filling. Depending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking. It may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly. How to Bake the Mooncakes Please see full instructions in the recipe card below. Mooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place. After the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface. The egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a pastry brush with fine (natural) bristles which is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash. The second bake is to fully cook the mooncakes until they are golden brown all over. Tips for Making Mooncakes Making mooncakes is an art form, and this is a recipe which requires a lot of patience and a bit of practice . It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be. My tips for making mooncakes are: Start at least the day before . None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes. Use a digital kitchen scale . Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour. Experiment with different mooncake moulds . You can find many cheap and cheerful mooncake moulds on Amazon . Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great! Make a variety of fillings . If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside. Lotus seed paste is my favourite filling, but I also love red bean paste and chestnut paste . There are also many “modern” fillings that you can try, such as green tea paste and chocolate fudge . Use fun moulds for kids . Indulge the kids and use fun cartoon or animal-shaped mooncake moulds to entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too! Make a large batch . Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family! Practice makes perfect . Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies. 5 stars ( 16 reviews) Chocolate Fudge Mooncakes Prep 1 hour Cook 30 minutes Total 1 hour 30 minutes Serves: 10 to 12 cakes Sweet and decadent Chocolate Fudge Mooncakes for a fun twist on a classic Chinese Mooncake. Recipe with step-by-step photos . For the Mooncake Dough 150 g ( 5 oz ) golden syrup 50 g ( 3 tablespoons plus 2 teaspoons ) sunflower oil , or another flavourless oil 1/2 teaspoon food-grade lye water 225 g ( 1 ½ cups ) plain flour , (all-purpose flour) For the Egg Wash 1 egg 1 tablespoon water 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. RECIPE CREDIT This recipe is adapted from Molly Yeh’s Chocolate Hazelnut Mooncakes . OVEN TEMPERATURES 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. CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients . Please leave a comment below and share your photos by tagging @eatlittlebird on social media and using #eatlittlebird
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Recipe with step-by-step photos. [Jump to Recipe](https://eatlittlebird.com/chocolate-fudge-mooncakes/#recipe) ![](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-3.jpg) ## Asian Cakes and Desserts So my kids are not the biggest fans of Asian cakes and desserts. Which I can somewhat understand because, when I was their age, it was hard to tempt me with a cake filled with durian paste too 😉 Plus, my parents ran a bakery selling French-style and Australian breads and pastries, so given the choice, I would always opt for a [Cream Bun](https://eatlittlebird.com/cream-buns/) or [Chocolate Eclair](https://eatlittlebird.com/chocolate-eclairs/) over something filled with red beans. Fast forward a few decades and who knew that I would be craving all of those buns that my mum used to buy from the Chinese bakery across the street\! But I have some sympathy for my kids, and I think it’s mostly a matter of getting used to the flavours and textures of Asian cakes and desserts. In time, I hope they will love Asian baked goods just as much as I do. ![chocolate fudge mooncakes on plates on pink table](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![chocolate fudge mooncakes on plates on pink table](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-2-683x1024.jpg) ## Chocolate Fudge Mooncakes In the weeks leading up to the Mid-Autumn Festival, I look forward to getting out my mooncake moulds and thinking about the different fillings I can make. My favourite filling is a traditional one – [Lotus Seed Paste](https://eatlittlebird.com/lotus-seed-paste/) with [Salted Egg Yolks](https://eatlittlebird.com/salted-egg-yolks/). My kids will try the Mooncakes with just Lotus Seed Paste, but they are not huge fans. Enter my Chocolate Fudge Mooncakes! My kids loved them from the first bite, unsurprisingly! They are essentially a chocolate fudge squished into a mooncake mould, so they are quite rich and dense. These mooncakes are definitely for sharing\! I think they also provide a nice and fun alternative to a traditional Asian filling which many non-Asians would politely decline. I recommend making them alongside the [traditional mooncakes](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/) so that you have a variety to offer. ![chocolate fudge mooncakes on plates](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%202048%201365'%3E%3C/svg%3E) ![chocolate fudge mooncakes on plates](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-5.jpg) ## Chocolate Fudge Mooncakes Recipe This mooncake recipe is inspired by [Molly Yeh’s Chocolate Hazelnut Mooncakes](https://www.foodnetwork.com/recipes/chocolate-hazelnut-mooncakes-13021976). I always love her spin on traditional Chinese recipes. And what a crazy coincidence that we even have the same mooncake moulds! Her recipe for mooncakes uses milk chocolate and hazelnut butter. I’ve tweaked Molly’s recipe only slightly to instead use dark chocolate and everyday peanut butter (i.e. it contains a little sugar), because that is what we normally have in our home. I’ve tested the recipe with both smooth peanut butter and crunchy peanut butter – both work great here, use whichever you prefer\! If you opt to use all-natural peanut butter (i.e. the type with no sugar added), or even almond butter or cashew nut butter, you might want to add more icing sugar (powdered sugar) to taste. As the filling does not contain any raw egg, I suggest you taste the filling and adjust to your preference. I don’t like my cakes overly sweet, so I try to reduce where I can. I have otherwise used my own recipe and method for the mooncake dough. ![unbaked chocolate fudge mooncakes on baking tray](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![unbaked chocolate fudge mooncakes on baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-6-680x1024.jpg) ## Mooncake Moulds Pressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe\! The [mooncake moulds](https://www.amazon.com/Vpang-Cookie-Biscuit-Pressing-Square/dp/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl) I use for this recipe are cheap and cheerful sets which are readily available on Amazon. I recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of square and round moulds. If you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun, [cartoon shapes](https://www.amazon.com/Mooncake-Chinese-Cartoon-Pattern-Dessert/dp/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) on hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself\! The mooncake moulds come in a few sizes – 50 g for small mooncakes (generally a good portion for 1 person), or 100 g for large mooncakes intended for sharing. For this Chocolate Fudge Mooncake recipe, I recommend using the 50 g moulds because the filling is quite rich and dense. You can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ???? ![baked chocolate fudge mooncakes on baking tray](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![baked chocolate fudge mooncakes on baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-7-680x1024.jpg) ## How to Make Mooncakes This mooncake recipe is a bit different to a traditional recipe for mooncakes, and it is also a bit easier. For these Chocolate Fudge Mooncakes, you will need to do the following: 1. Make the lye water (if necessary) 2. Make the chocolate fudge filling 3. Make the dough ### How to Make Lye Water Lye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives [pretzels](https://eatlittlebird.com/homemade-soft-pretzels/) their signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour. Lye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries. If you are unable to buy lye water, please see my recipe on how to make [Lye Water with step-by-step photos](https://eatlittlebird.com/lye-water/). [![step by step photos for making lye water](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%202048%201024'%3E%3C/svg%3E)![step by step photos for making lye water](https://eatlittlebird.com/wp-content/uploads/2022/09/lye-water-collage-1-scaled.jpg)](https://eatlittlebird.com/lye-water/) [How to Make Lye Water](https://eatlittlebird.com/lye-water/) with step-by-step photos ### How to Make the Chocolate Fudge Filling Compared to a traditional Asian filling for mooncakes, this chocolate fudge filling is super easy\! Simply melt the chocolate in a bain-marie (or in a heatproof bowl over a pan of simmering water), whisk in the peanut butter, then add the icing sugar (powdered sugar) and cocoa powder. Depending on the type of peanut butter that you are using, the consistency of the mixture might vary, especially since the consistency of peanut butter itself varies between brands. Ultimately, you need a mixture which is thick but soft enough to roll into little balls. You may need to put the mixture into the fridge for 5-10 minutes for the mixture to firm up sufficiently before you cover them with the dough. Additionally, once you have rolled the filling into balls, if the balls feel very soft and don’t hold their shape, i.e. they are sticky and floppy (like in my photo below), you may need to stick them in the fridge to firm up slightly. However, do not leave them in the fridge for too long to become very cold and solid. Otherwise, you won’t be able to cover them with the dough and press them with the mooncake mould. You just want the filling to be firm (and cold) enough so they are not so sticky, and you can cover them easily with the dough. My advice is to just try and wrap one piece of filling in the dough, and you will get the hang of how soft or firm the filling needs to be. And if the filling is too soft and melds with the dough, don’t fret. Press them in the mould anyway and bake them – they will still taste great\! ![chocolate fudge filling for mooncakes](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![chocolate fudge filling for mooncakes](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-recipe-1-680x1024.jpg) ### How to Make Mooncake Dough Please see full recipe instructions in the recipe card below. This dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. I don’t think you can substitute the golden syrup for another type of syrup, nor is it worthwhile if you want to create a mooncake which is both authentic in taste and texture. I use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes. When making the mooncake dough, you want a mixture which is fairly soft and pliable. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling. When you roll out the dough, it should feel both sticky and oily. ![how to make mooncake dough](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%202048%201024'%3E%3C/svg%3E) ![how to make mooncake dough](https://eatlittlebird.com/wp-content/uploads/2022/09/mooncake-dough-collage-1-scaled.jpg) ### How to Shape the Mooncakes Please see full recipe instructions in the recipe card below. For these Chocolate Fudge Mooncakes, I recommend using the 50 g moulds, which are generally the smallest you can buy. These Chocolate Fudge Mooncakes are very dense and filling, and I think a 50 g mould gives a good ratio of dough to filling. Depending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking. It may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly. ![mooncake filling](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![mooncake filling](https://eatlittlebird.com/wp-content/uploads/2022/09/shaping-mooncakes-2-680x1024.jpg) ![pressing mooncakes with moulds](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![pressing mooncakes with moulds](https://eatlittlebird.com/wp-content/uploads/2022/09/shaping-mooncakes-3-680x1024.jpg) ### How to Bake the Mooncakes Please see full instructions in the recipe card below. Mooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place. After the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface. The egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a [pastry brush with fine (natural) bristles](https://www.amazon.com/Norpro-2015-Pastry-Brush-2-Inch/dp/B000PSDMW0?crid=3BUOLZFEND7UA&keywords=pastry+brush&qid=1662925211&sprefix=pastry+brush%2Caps%2C141&sr=8-56&linkCode=ll1&tag=eatlittlebird-20&linkId=372db77e374259187a388993229fa654&language=en_US&ref_=as_li_ss_tl) which is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash. The second bake is to fully cook the mooncakes until they are golden brown all over. ![unbaked mooncakes on small baking tray](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![unbaked mooncakes on small baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-1-680x1024.jpg) ![brushing mooncakes with egg wash](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![brushing mooncakes with egg wash](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-2-680x1024.jpg) ![baked mooncakes on baking tray](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201024'%3E%3C/svg%3E) ![baked mooncakes on baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-3-680x1024.jpg) ## Tips for Making Mooncakes Making mooncakes is an art form, and this is a recipe which requires a lot of patience and a bit of practice. It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be. My tips for making mooncakes are: - Start at least the day before. None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes. - Use a digital kitchen scale. Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour. - Experiment with different mooncake moulds. You can find many cheap and cheerful [mooncake moulds on Amazon](https://www.amazon.com/Vpang-Cookie-Biscuit-Pressing-Square/dp/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl). Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great\! - Make a variety of fillings. If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside. [Lotus seed paste](https://eatlittlebird.com/lotus-seed-paste/) is my favourite filling, but I also love [red bean paste](https://eatlittlebird.com/red-bean-paste/) and chestnut paste. There are also many “modern” fillings that you can try, such as green tea paste and [chocolate fudge](https://eatlittlebird.com/chocolate-fudge-mooncakes/). - Use fun moulds for kids. Indulge the kids and use [fun cartoon or animal-shaped mooncake moulds](https://www.amazon.com/Mooncake-Chinese-Cartoon-Pattern-Dessert/dp/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) to entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too\! - Make a large batch. Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family\! - Practice makes perfect. Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies. ![chocolate fudge mooncakes on flower plate](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![chocolate fudge mooncakes on flower plate](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-4-683x1024.jpg) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E) ![](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-3-250x250.jpg) 5 stars (16 reviews) ## Chocolate Fudge Mooncakes ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2030%2030'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/b13dbfb8a1c0e7d960375ccbb5bc559705c70f8fac3e9898ffb3010cb3071c78?s=30&d=https%3A%2F%2Featlittlebird.com%2Fwp-content%2Fuploads%2F2020%2F05%2F2020.05.10-elb-visitor-icon-1.jpg&r=g) [Thanh \\| Eat, Little Bird](https://eatlittlebird.com/) Prep1 hour hr Cook30 minutes mins Total1 hour hr 30 minutes mins Serves: 10 to 12 cakes Sweet and decadent Chocolate Fudge Mooncakes for a fun twist on a classic Chinese Mooncake. Recipe with step-by-step photos. [Print Recipe](https://eatlittlebird.com/wprm_print/chocolate-fudge-mooncakes) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Featlittlebird.com%2Fchocolate-fudge-mooncakes%2F&media=https%3A%2F%2Featlittlebird.com%2Fwp-content%2Fuploads%2F2022%2F09%2Fchocolate-fudge-mooncakes-3.jpg&description=Chocolate+Fudge+Mooncakes&is_video=false) [Leave a Review](https://eatlittlebird.com/chocolate-fudge-mooncakes/#commentform) ### Ingredients #### For the Chocolate Fudge Filling - 150 g (5 oz) [dark chocolate](https://www.amazon.com/Valrhona-Premium-Chocolate-Classic-Frostings/dp/B09M4W6ZY9?crid=OV5AV7HGH1K7&dib=eyJ2IjoiMSJ9.VhRU2_jdRolRN22kBOvlYZmzELVUt3Z3K5qBmg2W0w2mVLRBk3-mPhE0eAhU9R_LmUkTJ9fGO15EhWJyOqovYfntrNhARk31T8cGJpuJbq3-m8ru5dcYQepWLTjU3SiF0m1avZWn-Ax4fNxctbTSdxOxzYmxr-tBwzl8Y5MQWnOW8gEy19M05lJNzEq8tAOuApm9atUZNmMigi60eZOaDSE6J4h0j5hgxLxU4ySugQPhTbfHMGEEhU0GnKHoan0rJ-H0JwnIV98bwfnEuKPRnFt9IPNZ4w3b06OvWnEy7b4.RwnX0-6Bh2qXj7R-vMsSpUZXQiycf76No-MLB4s7tgA&dib_tag=se&keywords=valrhona+chocolate&qid=1774385535&sprefix=valrohona%2Caps%2C264&sr=8-7&linkCode=ll2&tag=eatlittlebird-20&linkId=488cf1f2aecd41f081c6171e378a9995&language=en_US&ref_=as_li_ss_tl), 70% cocoa - 150 g (½ cup) [smooth peanut butter](https://www.amazon.com/365-Everyday-Value-Organic-Creamy/dp/B074H5SSHX?crid=3BCD1BT0BMUPI&dib=eyJ2IjoiMSJ9.ncblDxqIf9PnGWKaHhgp2pc_HUHByRx0GsJh6HI1zQvo_kJZRB5CllfpL-GUHFYOTY_LRkRYLi_PUPzF2OYoqYcSfe0gYtdH9k20tQmXPihK2RXQb8fgz_WvdnyFE6bFrEt5UyIIVaC-KZtX0Wsfz2vVI1f1vM_r0DlJSqFtgTHuU8siJISklzGc5l-RzJCTKA06Lof6pquwiiS8Ny0XJvrmr8Cf4ZUyIKEoBjiS1zdmhVSkX5IlCBDXy0cf8IyeVNhrBKCSLp3GrGBqmpT3p-gam5OWhyarhsknLhb2TQM.RtN8Ht8wHfutwWymTu5GthxbpJJ8j9KPDCKeP_Lz5Ww&dib_tag=se&keywords=smooth+peanut+butter&qid=1727256671&sprefix=smooth+peanut+butter%2Caps%2C212&sr=8-2&linkCode=ll1&tag=eatlittlebird-20&linkId=ee225ef449c34846a252a59adad4e2f4&language=en_US&ref_=as_li_ss_tl), or crunchy peanut butter, see Kitchen Notes - 35 g (¼ cup) [cocoa powder](https://www.amazon.com/Guittard-Cocoa-Powder-Unsweetened-Process/dp/B0049BJG8I?dib=eyJ2IjoiMSJ9.0JiN10C7gnmCUeHnLLpIes9_SOkHh0KVRss1uxpBzbY7sqFvBt6ddRa6duZG3tugdLsJWVd1_acY0HiTUd7bsObFzLTscIrmgXekpihZ2gRneQw-dBH-C0GrpfBMTXKIjReEZblpg084WgQ7gNvh6ouPfO3C98Fw_Kg0kvemTxhraxjgzds7Fx5ldVc6NLrdwRlugh-ZMSkmEzFt-mjDQmDX8DRDdMYnNJyq5UrA-W_4KqhUDybXGbQTL9E9KGep8-cbQ_MPW6GdoH-V86GPzgCO_ZxwoFOBgQglG2DlpE8.fB0RDpBZuNn2pLui_PAjKKr2wLcp91_ZvIsxNAL16d8&dib_tag=se&keywords=cocoa%2Bpowder&qid=1763671167&sr=8-3&th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=b8ed8b567d36849f984d97f8f5b1cb46&language=en_US&ref_=as_li_ss_tl) - 100 g (¾ cup) [icing sugar](https://www.amazon.com/365-Whole-Foods-Market-Powdered/dp/B07NRZTSH1?crid=35JDY92NW6LUM&dib=eyJ2IjoiMSJ9.0_JZN3CX1Tt5tuO4vxEZiXOKtxaH3sP7Z2BWLQ4kYJexECUxhliDfnIcMvlRBo1qElAlwraIO3dj-5gdVd4GiCfUh5Y-WSrprUK0icOwTfbUMrvzPeRLhEPkhrWEiXfgv4EvH0ReOnfVuMILzz_wcCuLS-xMLw8xqZB8lRMrhscFwLBOUtW7uREwxPKBZudRDsEvA_Sgt94ZOOTTDv202sd-mPPvnFclyPZwfZ0HUbS7qyzpLbBrYL0-qT1hzqXzDDsZOocUh8e6CJh8BRlTFHwzN6gnvH5RIWngWjxyCfc.xBYqyzUQn85S5GfPPiMPYyhCJpuavRpG9NvU1Eobze8&dib_tag=se&keywords=powdered%2Bsugar&qid=1763676061&sprefix=powdered%2Bsuga%2Caps%2C211&sr=8-1&th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=de8f126c178ea0e6859e16fdf89b3799&language=en_US&ref_=as_li_ss_tl), (powdered sugar) - 1 pinch [fine salt](https://www.amazon.com/Baleine-Salt-Canister-Fine-26-5/dp/B004BVRDHM/ref=as_sl_pc_qf_sp_asin_til?tag=eatlittlebird-20&linkCode=w00&linkId=39f635183a4c5b7bdb82fda2ee13be10&creativeASIN=B004BVRDHM&th=1) #### For the Mooncake Dough - 150 g (5 oz) [golden syrup](https://www.amazon.com/Lyles-Golden-Original-All-Natural-Cooking/dp/B0000EYP2U?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=39fdefc23f9306855b703131a5c75c5e&language=en_US&ref_=as_li_ss_tl) - 50 g (3 tablespoons plus 2 teaspoons) sunflower oil, or another flavourless oil - 1/2 teaspoon food-grade [lye water](https://eatlittlebird.com/lye-water/) - 225 g (1 ½ cups) [plain flour](https://www.amazon.com/King-Arthur-Flour-Unbleached-All-Purpose/dp/B001HTN31Q?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=52b192c8a089c0a62374ab39d81a46e3&language=en_US&ref_=as_li_ss_tl), (all-purpose flour) #### For the Egg Wash - 1 egg - 1 tablespoon water ### Instructions #### For the Chocolate Fudge Filling (this step requires approx 30 mins) 1. Melt the chocolate in a bain-marie (or a heatproof bowl over a pan of simmering water). 2. Whisk in the peanut butter. 3. Take the pan or bowl off the heat. 4. Stir in the icing sugar (powdered sugar), cocoa powder and salt. 5. 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. 6. Divide the filling into about 12 portions, each weighing 30 g. 7. Roll each portion of dough into a smooth ball. 8. 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) 1. In a large mixing bowl, whisk together the golden syrup, oil and lye water. 2. Add the flour. 3. Mix everything together until a dough forms. 4. 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. 5. Wrap the dough in some cling film. 6. Leave the dough to rest at room temperature for at least 30 minutes. #### To Prepare the Mooncake Dough 1. At this stage, the dough should feel slightly oily and sticky. 2. Portion the dough using a digital kitchen scale. You will need as many pieces of dough as you have balls of filling. 3. Each portion of dough should weigh 20 g. 4. Roll each piece of dough into a smooth ball. 5. You will have leftover dough in this recipe. #### To Assemble the Mooncakes 1. Line a large baking tray with baking paper. 2. Flatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling. 3. Bring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so. 4. Gently pinch the dough until it stretches to completely cover the filling. 5. Pinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary. 6. Roll the mixture into a smooth ball. 7. Place the balls of filled dough onto the lined baking tray. #### To Shape the Mooncakes 1. Prepare the mooncake moulds by affixing your desired stamp to the plunger. 2. 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. 3. 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. 4. 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. 5. Gently release the mould from the cake. 6. Repeat with the remaining balls of filled dough. 7. 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 1. Preheat the oven to 180°C/356°F (without fan). 2. Bake the mooncakes for 10 minutes. 3. Remove the baking tray from the oven and let the cakes cool for 10 minutes. 4. Reduce the oven temperature to 160°F/320°F (without fan). 5. Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl. 6. 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. 7. Return the baking tray to the oven. 8. Continue baking the mooncakes for 10-15 minutes, or until they are golden brown all over. 9. Let the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom. #### To Store the Mooncakes 1. Store the mooncakes in an air-tight container at room temperature for up to 1 week. 2. 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. 3. The mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving. ### Kitchen Notes - RECIPE CREDIT This recipe is adapted from [Molly Yeh’s Chocolate Hazelnut Mooncakes](https://www.foodnetwork.com/recipes/chocolate-hazelnut-mooncakes-13021976). - OVEN TEMPERATURES 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. - CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy [Conversion Chart for Basic Ingredients](https://eatlittlebird.com/converting-grams-to-cups-for-common-pantry-ingredients/). [Nutrition Information]() [Nutrition Information]() ### Did you make this recipe? Please leave a comment below and share your photos by tagging [@eatlittlebird](https://www.instagram.com/eatlittlebird) on social media and using [\#eatlittlebird](https://www.instagram.com/explore/tags/eatlittlebird) ## You May Also Like … [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20270%20360'%3E%3C/svg%3E) ![](https://eatlittlebird.com/wp-content/uploads/2024/09/chestnut-chocolate-mooncakes-4-270x360.jpg) Mooncakes with Chestnut and Chocolate](https://eatlittlebird.com/mooncakes-with-chestnut-and-chocolate/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20270%20360'%3E%3C/svg%3E) ![](https://eatlittlebird.com/wp-content/uploads/2023/08/red-bean-mooncakes-4-270x360.jpg) Red Bean Mooncakes](https://eatlittlebird.com/red-bean-mooncakes/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20270%20360'%3E%3C/svg%3E) ![](https://eatlittlebird.com/wp-content/uploads/2022/09/mooncakes-6-270x360.jpg) Mooncakes with Lotus Seed Paste & Salted Egg Yolks](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/) [Asian](https://eatlittlebird.com/category/cuisine/asian-recipes/) [Autumn](https://eatlittlebird.com/category/meal/autumn-recipes/) [Cakes](https://eatlittlebird.com/category/baking-recipes/cake-recipes/) [Dairy-Free](https://eatlittlebird.com/category/special-diet/dairy-free-recipes/) [Lunar New Year](https://eatlittlebird.com/category/holiday-recipes/chinese-new-year-recipes/) [Mid-Autumn Festival](https://eatlittlebird.com/category/holiday-recipes/mid-autumn-festival/) [Vietnamese](https://eatlittlebird.com/category/cuisine/vietnamese-recipes/) originally published on Sep 17, 2022 (last updated Nov 3, 2025) [36 comments](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comments) [Leave a comment »](https://eatlittlebird.com/chocolate-fudge-mooncakes/#respond) [« Previous PostMooncakes with Lotus Seed Paste & Salted Egg Yolks](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/) [Next Post » Pasta with Pancetta](https://eatlittlebird.com/pasta-with-pancetta/) 5 from 16 votes ### Leave a Comment [Cancel reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 36 comments on “Chocolate Fudge Mooncakes” 1. Kirsten – 18 September 2022 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-702808) Wow great instructions! I can’t wait to try and make these mooncakes. Could you please share the link to your molds? - [Eat, Little Bird](https://eatlittlebird.com/) – 25 October 2022 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-706418) Hi Kirsten, Sorry, my links are not working. I bought the molds from Amazon. I will update my post soon to show the link\! 2. Tania – 24 September 2022 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-710364) Not your usual mooncakes but they were quite delicious. My children don’t like Asian cakes at all so I liked your idea of making a chocolate version. I should also get the cute mooncake molds you have used – they are so cute\! 3. Betty – 26 September 2022 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-710363) Your mooncakes look beautiful! I rolled the dough too thinly for most of my mooncakes, so you could see the chocolate filling. But they still baked up ok and tasted really delicious. 4. Melissa – 20 January 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-711533) Omg I can’t wait to try and make these\! 5. Gracie – 12 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723243) This recipe is a keeper. My mooncakes were baked to perfection and this chocolate filling is addictive. - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723274) Hi Gracie, Thank you for your lovely comment\! 6. Silvia – 17 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723242) Beautiful mooncakes - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723272) Hi Silvia, Thank you\! 7. Isabella – 19 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723241) 10/10 - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723271) Thank you\! 8. Kimmy – 20 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-722803) These mooncakes are absolutely delightful! It took a while to work out the right texture and temperature before rolling the chocolate filling, but I got it after a bit of trial and error. The mooncakes taste wonderful\! - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723269) Hi Kimmy, Thank you for your feedback! Yes, I also needed a few attempts before I knew how soft the filling should be in order to roll it. Glad you managed in the end too 🙂 9. Olivia – 25 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-722996) Fantastic recipe, thank you\! - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723268) Thank you, Olivia\! 10. Jennifer – 25 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723006) I made a batch yesterday and they were so delicious! I will be making another batch to take to my family this weekend 🙂 - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723267) Hi Jennifer, That’s great to hear\! 11. Robyn – 26 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723147) Awesome recipe and great instructions. Very helpful\! - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723265) Thank you, Robyn\! 12. Jonny – 27 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723239) First batch was such a huge success I will be making more today\! - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723264) Hi Jonny, That’s great to hear! 🙂 13. Nora – 27 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723148) These were so yummy! I had my doubts about a chocolate mooncake but these were very good. I will be making them again this weekend. - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723263) Hi Nora, They are a new take on mooncakes – my kids love them\! 14. Emma S – 28 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723150) I made a test batch today and half of them disappeared instantly!! Thank you for the detailed and helpful tips\! - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723261) Hi Emma, You’re welcome\! 15. Tina – 28 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723151) Brilliant recipe. I will be making this every year\! - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723260) Hi Tina, So glad you enjoyed this recipe\! 16. Audrey Ming – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723240) I love your website and your recipes! The photos are so clear and helpful. My mooncakes turned out perfectly. I can’t wait to eat them later today\! - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723247) Hi Audrey, Thank you! I hope you will enjoy these mooncakes 🙂 17. Lucy – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723245) I love how much work you put into your recipes. The photos are always stunning and, most importantly, the recipes are always amazing. I’ve made your bao buns countless times and now I can add your mooncake recipe to that list too. The family loved them\! - [Eat, Little Bird](https://eatlittlebird.com/) – 29 September 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-723246) Hi Lucy, Thank you for your lovely comment\! 18. Robin – 5 November 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-725258) Can I substitute milk powder for the powdered sugar? I believe the powdered sugar is to form it into a paste and sweeten, but I’m worried the filling will taste too sweet with the amount of powdered sugar called for. I would prefer something creamier, decadent if you will. Also, thank you for making this recipe. I’m not a fan of red beans for desert and I don’t know where to find lotus paste locally so this is a life saver. I got my molds yesterday and I’m pumped to make the cookies. I’m glad I found your recipe, and a chocolate fudge that doesn’t have eggs. - [Eat, Little Bird](https://eatlittlebird.com/) – 6 November 2023 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-725269) Hi Robin, I’m not sure about substituting the powdered sugar for milk powder – this will change the flavour and texture of the fudge. You can definitely start by adding only half the powdered sugar (or less) in the recipe to taste for sweetness. You can also use a darker chocolate (maybe with 85% cocoa), as well as a sugar-free peanut butter. You will have to experiment a little to produce the level of sweetness that you like. I also prefer my desserts to be not too sweet, and this recipe is not overly sweet for my tastes, mostly because I use 70% chocolate in this recipe, and the peanut butter I use is very low in sugar. I hope you will enjoy this recipe\! 19. Michelle – 3 October 2025 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-777204) Hi, is there something else I could substitute the peanut butter to make them nut free (taking to school)? - [Eat, Little Bird](https://eatlittlebird.com/) – 4 October 2025 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-777206) Hi Michelle, Sorry, this particular recipe uses peanut butter or a similar nut-based paste. Perhaps you would like to try a [red bean](https://eatlittlebird.com/red-bean-paste/) or [lotus seed](https://eatlittlebird.com/lotus-seed-paste/) filling? 20. Gwen – 15 February 2026 [Reply](https://eatlittlebird.com/chocolate-fudge-mooncakes/#comment-779050) Quick question, if you see this, does it make a difference in salt used? Iodized vs sea salt is my main thought. 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Readable Markdown	## Asian Cakes and Desserts So my kids are not the biggest fans of Asian cakes and desserts. Which I can somewhat understand because, when I was their age, it was hard to tempt me with a cake filled with durian paste too 😉 Plus, my parents ran a bakery selling French-style and Australian breads and pastries, so given the choice, I would always opt for a [Cream Bun](https://eatlittlebird.com/cream-buns/) or [Chocolate Eclair](https://eatlittlebird.com/chocolate-eclairs/) over something filled with red beans. Fast forward a few decades and who knew that I would be craving all of those buns that my mum used to buy from the Chinese bakery across the street\! But I have some sympathy for my kids, and I think it’s mostly a matter of getting used to the flavours and textures of Asian cakes and desserts. In time, I hope they will love Asian baked goods just as much as I do. ![chocolate fudge mooncakes on plates on pink table](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-2-683x1024.jpg) ## Chocolate Fudge Mooncakes In the weeks leading up to the Mid-Autumn Festival, I look forward to getting out my mooncake moulds and thinking about the different fillings I can make. My favourite filling is a traditional one – [Lotus Seed Paste](https://eatlittlebird.com/lotus-seed-paste/) with [Salted Egg Yolks](https://eatlittlebird.com/salted-egg-yolks/). My kids will try the Mooncakes with just Lotus Seed Paste, but they are not huge fans. Enter my Chocolate Fudge Mooncakes! My kids loved them from the first bite, unsurprisingly! They are essentially a chocolate fudge squished into a mooncake mould, so they are quite rich and dense. These mooncakes are definitely for sharing\! I think they also provide a nice and fun alternative to a traditional Asian filling which many non-Asians would politely decline. I recommend making them alongside the [traditional mooncakes](https://eatlittlebird.com/mooncakes-with-lotus-seed-paste-salted-egg-yolks/) so that you have a variety to offer. ![chocolate fudge mooncakes on plates](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-5.jpg) ## Chocolate Fudge Mooncakes Recipe This mooncake recipe is inspired by [Molly Yeh’s Chocolate Hazelnut Mooncakes](https://www.foodnetwork.com/recipes/chocolate-hazelnut-mooncakes-13021976). I always love her spin on traditional Chinese recipes. And what a crazy coincidence that we even have the same mooncake moulds! Her recipe for mooncakes uses milk chocolate and hazelnut butter. I’ve tweaked Molly’s recipe only slightly to instead use dark chocolate and everyday peanut butter (i.e. it contains a little sugar), because that is what we normally have in our home. I’ve tested the recipe with both smooth peanut butter and crunchy peanut butter – both work great here, use whichever you prefer\! If you opt to use all-natural peanut butter (i.e. the type with no sugar added), or even almond butter or cashew nut butter, you might want to add more icing sugar (powdered sugar) to taste. As the filling does not contain any raw egg, I suggest you taste the filling and adjust to your preference. I don’t like my cakes overly sweet, so I try to reduce where I can. I have otherwise used my own recipe and method for the mooncake dough. ![unbaked chocolate fudge mooncakes on baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-6-680x1024.jpg) ## Mooncake Moulds Pressing the mooncakes into different fancy shapes is undoubtedly the fun part of this recipe\! The [mooncake moulds](https://www.amazon.com/Vpang-Cookie-Biscuit-Pressing-Square/dp/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl) I use for this recipe are cheap and cheerful sets which are readily available on Amazon. I recommend buying a set with multiple moulds so that you have a variety of patterns to use, and also a combination of square and round moulds. If you are trying to introduce young children to mooncakes (or any Asian cake, for that matter), it helps to have fun, [cartoon shapes](https://www.amazon.com/Mooncake-Chinese-Cartoon-Pattern-Dessert/dp/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) on hand to entice them. Although, I am rather impartial to the Hello Kitty moulds for myself\! The mooncake moulds come in a few sizes – 50 g for small mooncakes (generally a good portion for 1 person), or 100 g for large mooncakes intended for sharing. For this Chocolate Fudge Mooncake recipe, I recommend using the 50 g moulds because the filling is quite rich and dense. You can also buy mooncake moulds in other sizes, but you will need a good maths background to calculate the ratio of dough to filling ???? ![baked chocolate fudge mooncakes on baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-7-680x1024.jpg) ## How to Make Mooncakes This mooncake recipe is a bit different to a traditional recipe for mooncakes, and it is also a bit easier. For these Chocolate Fudge Mooncakes, you will need to do the following: 1. Make the lye water (if necessary) 2. Make the chocolate fudge filling 3. Make the dough ### How to Make Lye Water Lye water is an alkaline water used in some recipes to help with texture or colour. For example, lye water gives [pretzels](https://eatlittlebird.com/homemade-soft-pretzels/) their signature dark brown colour. For mooncakes, a small amount of lye water is used to give the dough a deep, golden colour. Lye water is readily available in Asian grocery stores in some countries, but not in others. Due to its potency and irritant factor, lye water is even banned in some countries. If you are unable to buy lye water, please see my recipe on how to make [Lye Water with step-by-step photos](https://eatlittlebird.com/lye-water/). ### How to Make the Chocolate Fudge Filling Compared to a traditional Asian filling for mooncakes, this chocolate fudge filling is super easy\! Simply melt the chocolate in a bain-marie (or in a heatproof bowl over a pan of simmering water), whisk in the peanut butter, then add the icing sugar (powdered sugar) and cocoa powder. Depending on the type of peanut butter that you are using, the consistency of the mixture might vary, especially since the consistency of peanut butter itself varies between brands. Ultimately, you need a mixture which is thick but soft enough to roll into little balls. You may need to put the mixture into the fridge for 5-10 minutes for the mixture to firm up sufficiently before you cover them with the dough. Additionally, once you have rolled the filling into balls, if the balls feel very soft and don’t hold their shape, i.e. they are sticky and floppy (like in my photo below), you may need to stick them in the fridge to firm up slightly. However, do not leave them in the fridge for too long to become very cold and solid. Otherwise, you won’t be able to cover them with the dough and press them with the mooncake mould. You just want the filling to be firm (and cold) enough so they are not so sticky, and you can cover them easily with the dough. My advice is to just try and wrap one piece of filling in the dough, and you will get the hang of how soft or firm the filling needs to be. And if the filling is too soft and melds with the dough, don’t fret. Press them in the mould anyway and bake them – they will still taste great\! ![chocolate fudge filling for mooncakes](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-recipe-1-680x1024.jpg) ### How to Make Mooncake Dough Please see full recipe instructions in the recipe card below. This dough is fairly interesting in that it uses golden syrup for both moisture and sweetness. I don’t think you can substitute the golden syrup for another type of syrup, nor is it worthwhile if you want to create a mooncake which is both authentic in taste and texture. I use Lyle’s Golden Syrup, which is commonly used in British and Australian baking recipes. When making the mooncake dough, you want a mixture which is fairly soft and pliable. If the mixture looks too dry and crumbly, add a dash of water to try and bring the dough together. Otherwise, a dry dough will be difficult to roll out later to stretch and cover the filling. When you roll out the dough, it should feel both sticky and oily. ![how to make mooncake dough](https://eatlittlebird.com/wp-content/uploads/2022/09/mooncake-dough-collage-1-scaled.jpg) ### How to Shape the Mooncakes Please see full recipe instructions in the recipe card below. For these Chocolate Fudge Mooncakes, I recommend using the 50 g moulds, which are generally the smallest you can buy. These Chocolate Fudge Mooncakes are very dense and filling, and I think a 50 g mould gives a good ratio of dough to filling. Depending on the consistency of your dough, you may need to dust your mould with some flour to prevent the dough from sticking. It may take you a few attempts to know how much pressure to apply and when to release the mould, but you should get the hang of it pretty quickly. ![mooncake filling](https://eatlittlebird.com/wp-content/uploads/2022/09/shaping-mooncakes-2-680x1024.jpg) ![pressing mooncakes with moulds](https://eatlittlebird.com/wp-content/uploads/2022/09/shaping-mooncakes-3-680x1024.jpg) ### How to Bake the Mooncakes Please see full instructions in the recipe card below. Mooncakes need to be baked twice. The first bake is mostly to set the pattern before applying any egg wash. Otherwise, applying the egg wash first might prevent the patterns from staying in place. After the first bake, you need to let the cakes cool slightly before applying the egg wash. If you apply the egg wash too soon, the egg might coagulate on the cakes and leave spots on the surface. The egg wash should be brushed only very lightly on the cakes – you want just enough to moisten the dough and to help the cakes brown evenly. I recommend using a [pastry brush with fine (natural) bristles](https://www.amazon.com/Norpro-2015-Pastry-Brush-2-Inch/dp/B000PSDMW0?crid=3BUOLZFEND7UA&keywords=pastry+brush&qid=1662925211&sprefix=pastry+brush%2Caps%2C141&sr=8-56&linkCode=ll1&tag=eatlittlebird-20&linkId=372db77e374259187a388993229fa654&language=en_US&ref_=as_li_ss_tl) which is better at applying the egg wash over the intricate patterns; a silicone brush generally picks up too much egg wash. The second bake is to fully cook the mooncakes until they are golden brown all over. ![unbaked mooncakes on small baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-1-680x1024.jpg) ![brushing mooncakes with egg wash](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-2-680x1024.jpg) ![baked mooncakes on baking tray](https://eatlittlebird.com/wp-content/uploads/2022/09/baking-mooncakes-3-680x1024.jpg) ## Tips for Making Mooncakes Making mooncakes is an art form, and this is a recipe which requires a lot of patience and a bit of practice. It took me several attempts before I got the hang of it and understood how the texture and consistency of both the dough and filling should be. My tips for making mooncakes are: - Start at least the day before. None of the components of mooncakes are particularly difficult, but they all take a bit of time. Starting everything the day before will make you feel less stressed and rushed when it comes to making the actual cakes. - Use a digital kitchen scale. Baking is culinary science, and science requires precision. When it comes to making mooncakes and ensuring that each ball of filling and dough is exactly the right size so that it can fit into the moulds, a digital kitchen scale will make life much easier. It will also help to ensure that your dough is made with the right ratio of liquid to flour. - Experiment with different mooncake moulds. You can find many cheap and cheerful [mooncake moulds on Amazon](https://www.amazon.com/Vpang-Cookie-Biscuit-Pressing-Square/dp/B07JJD82R9?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.iGGzRfi5wirie7lX7M8Sts6HW3B6JqAoQVh9CYOWv6BCbxkf7GSQq9-TYk_iI2htGqyu_IJ8rXEejdzHm9FcxrzfNzpQyKnIFwyEtv5TE1Ae5ERAeXfD85hOznfN_hmw7pX-tai_uHNEDnqpoCb8D4Fsk4E8Wy0NV_AdpqZLK909oOb11cNbixrso_dsGvgXvKPuIbrdhsLaQxC-kd64f61wfxg1lf7zeQL8XWuwlmOffBC4TbP3XiL0i25aW2RUj-x5VEteRj2aWlZ5b2KN7myJTeDn5URLHrA3u3qeuYQ.V_oQ7G9VsmPA5KFPZp-VDIJEwRUm78dtP6Ja89kJsQ4&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659650&sprefix=mooncake+m%2Caps%2C159&sr=8-62&linkCode=ll1&tag=eatlittlebird-20&linkId=331310a950a03448d3be73c569def2b9&language=en_US&ref_=as_li_ss_tl). Some moulds look very beautiful but they don’t keep their defined lines once baked. I have a few fun moulds for the kids, including some Hello Kitty shapes, which I find to be too detailed to keep their form during baking. This could be due to a variety of reasons, but don’t be too disappointed if the cakes end up looking like little smooth buns – they will still taste great\! - Make a variety of fillings. If you have time, make a variety of fillings and use the same mould for each type of filling, so that you know what is inside. Not everyone likes salted egg yolks (especially kids), so I generally only make half a batch with salted egg yolks inside. [Lotus seed paste](https://eatlittlebird.com/lotus-seed-paste/) is my favourite filling, but I also love [red bean paste](https://eatlittlebird.com/red-bean-paste/) and chestnut paste. There are also many “modern” fillings that you can try, such as green tea paste and [chocolate fudge](https://eatlittlebird.com/chocolate-fudge-mooncakes/). - Use fun moulds for kids. Indulge the kids and use [fun cartoon or animal-shaped mooncake moulds](https://www.amazon.com/Mooncake-Chinese-Cartoon-Pattern-Dessert/dp/B0BX6VG13X?crid=2CXSO5KP485HW&dib=eyJ2IjoiMSJ9.MpIxx0lZOuVgy8amE0CD2HU4GSzC7h5Q578vioOfZ_9Go7fjm1UVXo1WNLZdh0cjbImdAn8lhGm6Cs6hqbMskI7ptZiqUPPKQaP5ZU-Ul2BFrYdiSyCyeSvC63Kp6B85X1fwWHfIbTRYjPTVyHOVMQ.5BbJAU5zazKA9Zz_8FEyLQr34R7waCBoURenPkt8UPc&dib_tag=se&keywords=mooncake+mold+50g&qid=1726659344&sprefix=mooncake+m%2Caps%2C159&sr=8-53&linkCode=ll1&tag=eatlittlebird-20&linkId=3ff4361897cb1ca7a5e6b2f169891302&language=en_US&ref_=as_li_ss_tl) to entice them to try the mooncakes. Big kids (aka adults!) love the cute cartoon moulds too\! - Make a large batch. Given the time commitment required for making mooncakes, you may as well make 1-2 batches – they make great gifts for friends and family\! - Practice makes perfect. Like with most things in life, once you have made mooncakes once or twice, the process becomes less daunting. I find making mooncakes to be a bit like making specially stamped cookies. ![chocolate fudge mooncakes on flower plate](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-4-683x1024.jpg) ![](https://eatlittlebird.com/wp-content/uploads/2022/09/chocolate-fudge-mooncakes-3-250x250.jpg) 5 stars (16 reviews) ## Chocolate Fudge Mooncakes Prep1 hour Cook30 minutes Total1 hour 30 minutes Serves: 10 to 12 cakes Sweet and decadent Chocolate Fudge Mooncakes for a fun twist on a classic Chinese Mooncake. Recipe with step-by-step photos. #### For the Mooncake Dough - 150 g (5 oz) [golden syrup](https://www.amazon.com/Lyles-Golden-Original-All-Natural-Cooking/dp/B0000EYP2U?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=39fdefc23f9306855b703131a5c75c5e&language=en_US&ref_=as_li_ss_tl) - 50 g (3 tablespoons plus 2 teaspoons) sunflower oil, or another flavourless oil - 1/2 teaspoon food-grade [lye water](https://eatlittlebird.com/lye-water/) - 225 g (1 ½ cups) [plain flour](https://www.amazon.com/King-Arthur-Flour-Unbleached-All-Purpose/dp/B001HTN31Q?th=1&linkCode=ll1&tag=eatlittlebird-20&linkId=52b192c8a089c0a62374ab39d81a46e3&language=en_US&ref_=as_li_ss_tl), (all-purpose flour) #### For the Egg Wash - 1 egg - 1 tablespoon water #### For the Chocolate Fudge Filling (this step requires approx 30 mins) 1. Melt the chocolate in a bain-marie (or a heatproof bowl over a pan of simmering water). 2. Whisk in the peanut butter. 3. Take the pan or bowl off the heat. 4. Stir in the icing sugar (powdered sugar), cocoa powder and salt. 5. 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. 6. Divide the filling into about 12 portions, each weighing 30 g. 7. Roll each portion of dough into a smooth ball. 8. 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) 1. In a large mixing bowl, whisk together the golden syrup, oil and lye water. 2. Add the flour. 3. Mix everything together until a dough forms. 4. 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. 5. Wrap the dough in some cling film. 6. Leave the dough to rest at room temperature for at least 30 minutes. #### To Prepare the Mooncake Dough 1. At this stage, the dough should feel slightly oily and sticky. 2. Portion the dough using a digital kitchen scale. You will need as many pieces of dough as you have balls of filling. 3. Each portion of dough should weigh 20 g. 4. Roll each piece of dough into a smooth ball. 5. You will have leftover dough in this recipe. #### To Assemble the Mooncakes 1. Line a large baking tray with baking paper. 2. Flatten a piece of Mooncake Dough into a thin round shape which is just large enough to encase the filling. 3. Bring the edges of the dough up around the filling, cupping the mixture between your thumb and forefinger as you do so. 4. Gently pinch the dough until it stretches to completely cover the filling. 5. Pinch any cracks together, or even add a bit of extra dough to patch up any cracks if necessary. 6. Roll the mixture into a smooth ball. 7. Place the balls of filled dough onto the lined baking tray. #### To Shape the Mooncakes 1. Prepare the mooncake moulds by affixing your desired stamp to the plunger. 2. 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. 3. 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. 4. 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. 5. Gently release the mould from the cake. 6. Repeat with the remaining balls of filled dough. 7. 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 1. Preheat the oven to 180°C/356°F (without fan). 2. Bake the mooncakes for 10 minutes. 3. Remove the baking tray from the oven and let the cakes cool for 10 minutes. 4. Reduce the oven temperature to 160°F/320°F (without fan). 5. Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl. 6. 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. 7. Return the baking tray to the oven. 8. Continue baking the mooncakes for 10-15 minutes, or until they are golden brown all over. 9. Let the mooncakes cool completely on the baking tray, which will allow them to develop a crisp bottom. #### To Store the Mooncakes 1. Store the mooncakes in an air-tight container at room temperature for up to 1 week. 2. 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. 3. The mooncakes can also be stored in an air-tight container in the fridge. Bring the cakes to room temperature before serving. - RECIPE CREDIT This recipe is adapted from [Molly Yeh’s Chocolate Hazelnut Mooncakes](https://www.foodnetwork.com/recipes/chocolate-hazelnut-mooncakes-13021976). - OVEN TEMPERATURES 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. - CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy [Conversion Chart for Basic Ingredients](https://eatlittlebird.com/converting-grams-to-cups-for-common-pantry-ingredients/). Please leave a comment below and share your photos by tagging [@eatlittlebird](https://www.instagram.com/eatlittlebird) on social media and using [\#eatlittlebird](https://www.instagram.com/explore/tags/eatlittlebird)
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