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by sanna last updated June 17, 2020 posted June 17, 2020 5 Comments

Chocolate Mamon Recipe

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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!

Three chocolate mamon, lined up on a platter.

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.

Chocolate mamon served on a plate.

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)

Freshly baked chocolate mamon, cooling on a wire rack

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.

These molds are the same ones I use for my other baked goodies like the ensaymada and the plain mamon. They have been very handy to have.

Some of the ingredients for chocolate mamon.

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.

Folding of beaten egg whites on into the cake batter.

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. 

Mixing the batter of chocolate mamon on a mixing bowl.

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.

Five pieces of chocolate mamon on a container.

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! 

Happy baking!

Continue to Content
Three chocolate mamon, lined up on a platter.

Chocolate Mamon Recipe

Yield: 7
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes

These soft and moist chocolate mamon are soft, moist with just the right note of chocolate for flavor. You will love these with your coffee or as gifts (pasalubong) to give away!

Ingredients

  • 4 egg yolks, from large eggs
  • 3/4 cup sugar
  • 2/3 cup milk
  • 3 tbsp melted butter
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 4 egg whites, from large eggs

Instructions

    1. Preheat oven to 350 F. In a mixing bowl, whisk the egg yolks and 1/2 cup of the sugar until the mixture is pale and a bit bubbly. Add the milk, melted butter, and vanilla extract. Stir well.
    2. 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.
    3. In the bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually add the remaining sugar as you continue to beat the egg whites until they form stiff, firm peaks. Gently fold the beaten egg whites 1/3 portion at a time into the yolk batter using a rubber spatula. Continue to fold gently until the color is uniform.
    4. 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 in the preheated oven for about 16-20 minutes or until a toothpick inserted into the center of cakes come out clean. Cool these chocolate mamon on wire racks and store leftovers in covered containers at room temperature.

Notes

If you want to use regular-sized muffin moulds, just adjust the baking time to 10-14 minutes, or so.

Nutrition Information:
Yield: 7 Serving Size: 1
Amount Per Serving:Calories: 262Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 174mgSodium: 188mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 8g
© sanna

If you make this, don’t forget to tag me @sanna.womanscribbles on Insta! And also, I have a Youtube Channel- Woman Scribbles where you can watch recipe videos of our most favorites here on the blog.

Chocolate mamon stacked on a plate.

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These soft chocolate mamon are soft, moist with just the right note of chocolate for flavor. You will love these with your coffee or as gifts (pasalubong) to give away! #Chocolatechiffon #Goldilockscake #mamonrecipe
These soft chocolate mamon are soft, moist with just the right note of chocolate for flavor. You will love these with your coffee or as gifts (pasalubong) to give away! #Chocolatechiffon #Goldilockscake #mamonrecipe

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Filed Under: All Baked Goods Tagged With: chocolate, filipino, mamon, sponge cakes

Reader Interactions

Comments

  1. Lilet says

    September 19, 2020 at 10:35 am

    Hi, I have 2 questions:
    1) I bought the same silicone molds you use here, do I have to grease and flour the molds before using?
    2) I want to make regular mamon. I know you have a different recipe for it but it seems more tedious than the one above. Can I use the chocolate mamon recipe to make regular ones and just omit the cocoa powder?

    Thanks!

    Reply
    • sanna says

      September 19, 2020 at 12:04 pm

      Hello Lilet! You don’t have to grease them, as long as they are also silicones.

      And you are right, you can omit tbe cocoa powder to make regular mamon. Thanks and happy baking ❤

      Reply
  2. Ismael de Oliveira says

    January 28, 2018 at 7:29 am

    Meus parabéns por suas receitas
    Quero fazer aqui no Brasil

    Reply

Trackbacks

  1. Chocolate Brioche - Woman Scribbles says:
    May 12, 2018 at 12:08 pm

    […] I find so convenient to have. I use them a lot in my baking such as in these plain mamon and chocolate mamon, and in making buns versions of […]

    Reply
  2. Best Ever Chocolate Brownies - Woman Scribbles says:
    October 17, 2017 at 6:58 am

    […] Chocolate Mamon […]

    Reply

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Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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