I love my mini mooncake molds. Seriously love them. They’re probably my favorite decorative kitchen gadget, beating out the letter stamps for shortbread, the nori punch that makes tiny faces to put on food, and all the cookie cutters. Lately I’ve been using them to cover petit fours in molded fondant, but before that I actually used them to make mooncakes, and I’ll be doing a variation on that in this post. After all, the Autumn Moon Festival is coming up, so everyone else is making mooncakes too, right? Right???
Anyway, I never much liked traditional mooncake filling– bean paste, nuts, salted egg yolks– so I spent some time trying to figure out what to use instead. It had to be firm and hold its shape while baking, so cake batter and most cookie doughs were right out. Same with fresh fruit and any creamy centers. Finally, I hit upon the idea of using cake pops– not the kind you bake into shape, but the original kind, where you mix crumbled cake with something liquid or gooey and form it into a ball. I figured the moisture from the liquid would prevent overbaking, and the structure of the cake would hold its shape well enough to keep the molded outside from collapsing or exploding.
And what do you know, it worked! Since then I’ve made a few different types, my favorite being yellow cake and cream cheese with candied pineapple, coconut, and maraschino cherries, all wrapped up in a shortbread crust. However, for this version I wanted to try something different– chocolate. Chocolate crust, chocolate filling, chocolate EVERYTHING. I decided to use my small (35g) round mold to make these as bonbon-like as possible.