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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Medium
Transform the traditional mooncake into something new and delicious with melted chocolate filling, rich and creamy. With eye-catching shapes and delightful flavors, your whole family will love it. Let’s join Tastetutorial.com in the kitchen to check out the recipe for chocolate lava mooncakes!
Ingredients for Chocolate Lava Mooncakes For 4 mooncakes
All-purpose flour 180 gr (flour number 11) Bamboo charcoal powder 5 gr Baking soda 2 gr Matcha powder 1 teaspoon Pre-cooked chocolate filling A bit (about 80gr) Chocolate 100 gr Mooncake syrup 80 ml Whipping cream 60 ml Corn syrup 40 ml Cooking oil 16 ml Yellow color 1 teaspoon
How to divide the cake ratio
- Mold 50gr: Divide with a ratio of 20gr dough, 30gr filling.
- Mold 75gr: Divide with a ratio of 30gr dough, 45gr filling.
- Mold 125gr: Divide with a ratio of 50gr dough, 75gr filling.
- Mold 150gr: Divide with a ratio of 60gr dough, 90gr filling.
Suggestions for where to buy ingredients
You can buy bamboo charcoal powder, baking soda, whipping cream, ready-made chocolate filling, and mooncake syrup at baking ingredient stores, large supermarkets, or buy online at e-commerce websites.
Tools to use
How to make Chocolate Lava Mooncake
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Melt the chocolate
Put 100gr of chocolate and 60ml of whipping cream into a bowl, then place this bowl over a pot of boiling water and stir until the chocolate is completely melted.
Next, pour the chocolate mixture into a piping bag and refrigerate for 3 – 5 hours.
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Prepare the dough
Add 80ml of baked mooncake syrup, 2gr of baking soda, 120gr of all-purpose flour, and 5gr of bamboo charcoal powder into a new bowl. Use your hands to knead the dough until it forms a homogeneous, smooth, and non-sticky mass.
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Color the dough
Add 60gr of flour, 16ml of cooking oil, and 40ml of corn syrup into a new bowl, and use your hands to knead the dough until it forms a smooth and pliable mass.
Tip: If the mixture is dry, you can add a little more oil, or if the dough is too wet, you can add a little dry flour.Divide the dough into 3 equal parts, mix each part with 1 teaspoon of matcha powder, 1 teaspoon of yellow food coloring, and leave the remaining dough unchanged. Finally, knead lightly again to blend the colors, and it’s done.
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Shaping and Baking the Cake
Preheat the oven to 160 degrees Celsius for 10 minutes to stabilize the temperature.
Divide the prepared chocolate filling into 4 equal parts. Then, use your finger to press into the center to create a deep indentation. Next, pipe the chocolate filling from Step 1 inside and seal the edges tightly.
Next, divide the dough into 4 parts, flatten them, place the chocolate filling in the center, and seal the dough edges.
Then, take a small amount of colored dough to fill the patterns of the mold. After that, place the cake inside and press firmly to shape it.
Bake the cake for the first time at 160 degrees Celsius for 10 minutes, then take the cake out and spray water to cool it down.
Next, bake a second time at 160 degrees Celsius for 5 minutes, continue to spray water, and let it cool. Finally, bake the cake for a third time for an additional 5 minutes at 160 degrees Celsius to finish.
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Final Product
The chocolate lava mooncake features beautiful decoration, with a soft, sweet crust that blends perfectly with the lightly bitter, melting chocolate filling, making it incredibly delicious without being overwhelming. This cake is perfect for those looking to experience new mooncake fillings, give it a try!
Refresh your family’s mooncake platter with the chocolate lava mooncake that melts, is fragrant, creamy, and slightly bitter. With this enticing flavor, the whole family will surely rave about how delicious it is! Wishing you success!
