These soft and moist chocolate mamon are soft and moist with just the right note of chocolate for flavor. You will love these with your coffee or as gifts (pasalubong) to give away!
Mamon in the Philippines are sponge cupcakes that are served plain or sometimes topped with butter and shredded cheese. I have a basic mamon recipe, one that is not so conventional because they are technically not sponge cakes, but they are exceptionally good! I encourage you to try making them too.
Today, for variety, we have these chocolate mamon. They are so simple yet you cannot stop at one. You see them without any fancy toppings and frostings, yes. And that is what makes them so good. I feel like these are the type of cakes that even those people who are not cake people can eat. (Like my husband)
To make these, I used my ever so reliable silicon baking molds, and these are large, at least larger than a regular cupcake mold. You can use regular sized too so you can yield more pieces, but I want my chocolate mamon big and fat.
I modified this recipe from being made using the sponge cake technique into one that uses the chiffon cake technique. While the sponge cake method is done by beating the whole eggs, this new method requires separating the eggs first and beating the whites to stiff peaks to achieve a more delicate, soft rise.
How to Make Chocolate Mamon?
- Preheat your oven to 350 F. In a mixing bowl, whisk the egg yolks and 1/2 cup of the sugar together until the mixture is pale and a bit bubbly. Add the milk, melted butter, and vanilla extract. Stir well.
- In a small bowl, whisk together flour, cocoa powder, baking powder and baking soda. Add this dry ingredients mixture to the yolks mixture and whisk well until smooth. Set aside.
- Beat the egg whites in the bowl of a stand mixer (or use a hand mixer) until soft peaks form. Gradually add the remaining sugar and continue to beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites gradually into the yolk batter using a rubber spatula until the color of the batter is uniform.
- Spoon the batter into large muffin moulds until they are 2/3 full. Place the filled moulds on a large baking tray. Bake the chocolate mamon at 350F for about 16-20 minutes or until a toothpick inserted into the center of cakes come out clean.
How to Fold Ingredients?
To fold is to incorporate a lighter ingredient (or mixture) into a more dense one. In the case of our chocolate mamon, the whipped egg whites is lighter than the yolk batter. To incorporate the two into one mixture, we use the folding technique.
- To fold the egg whites to the yolks mixture, start by scooping a small amount of the whites into the yolks and stir it in to slightly thin the yolk batter down.
- Then, add about 1/3 of the remaining whipped whites and use a rubber spatula to gently stir it into the rest of the batter using a horizontal scooping motion starting from the surface and reaching down at the bottom of the bowl. Repeat the process with the remaining egg whites.
- The resulting batter should be streak-free and uniform in color.
And there you have it! Soft, chocolatey mamon that are fresh and warm. These will keep fresh stored in a covered container for up to three days at room temperature.
You can have them as simple treats any time or give them away as delicious home-baked gifts!
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