Variations of the “choco pie” originally came from the US where it was first known as the Moon Pie, but was quickly brought over to Korea where it became an instant hit. This snack cake consists of two round cakes, with marshmallow fluff layered in between them, all covered with a crisp chocolate coating.
These cakes now dominate global markets and are loved by people all around the world. I wanted to add a twist to these classic asian treats and decided to replace the marshmallow center with mochi instead! I love the chewy mouthfeel of mochi and found it to be an amazing addition.
Another thing that separates these choco pies from the original is the fact that the cakes are actually hojicha flavored cakes! They’re a bit more dense than the original but I found the texture to be a great contrast to the bouncy, chewy mochi center. I ended up making two varieties, one with a matcha mochi center and one without!
These mochi choco pies are then coated with a matcha white chocolate outside. The addition of coconut oil to the chocolate helps to quickly “temper” the chocolate chips and provide a nice snap to the outsides of these cakes!
I’ve actually had quite a hard time finding good quality hojicha powder in the US, so I was incredibly happy when Lovecha Co reached out to me to gift me some hojicha and matcha powders to try out in my bakes! They’re a small, female owned, mother daughter business originating from the Bay Area, with their products being carried in the SoCal Mitsuwa stores!
I was surprised by the quality of the powders that they had and I feel like they definitely made a difference in the end flavor of these choco pies. It’s also great to be supporting a small business during these times as well, so I would definitely recommend checking them out!
Choco Pie Cake Mochi Chocolate Coating Choco Pie Cake Mochi Assembly
Ingredients
Instructions
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