Red Tea Mocha Chestnut Cake — A Fragrant Autumn Dessert That Melts in Your Mouth

🎥 Watch the full recipe video:
https://youtube.com/shorts/JT3_w8q-2c8

When the air turns crisp, a dessert that blends tea, cocoa, and chestnut feels like pure comfort.
The Red Tea Mocha Chestnut Cake (紅茶摩卡栗子糕) captures the heart of autumn with its rich aroma, smooth layers, and delicate sweetness — a dessert that’s both elegant and heartwarming.

🍂 The Taste of Autumn

Each bite is soft, nutty, and gently sweet — where red tea’s aroma meets mocha’s depth and chestnut’s natural creaminess.
Using Ship Brand Natural Raw Cane Sugar (帆船牌天然原蔗糖) and Ship Brand Traditional Black Sugar Powder (帆船牌古法黑糖粉), the sweetness feels refined and balanced, bringing out the full flavor of the ingredients without being heavy.

🛒 Shop the featured sugars:

• Natural Raw Cane Sugar (帆船牌天然原蔗糖)

• Traditional Black Sugar Powder (帆船牌古法黑糖粉)

📝 Step-by-Step Recipe

Ingredients

• 60g milk

• 50g heavy cream

• 10g Ship Brand Natural Raw Cane Sugar

• 1g red tea powder

• 5g milk powder

• 10g unsalted butter

• 4 salted egg yolks

• 400g chestnut paste

• 20g Ship Brand Traditional Black Sugar Powder

• 5g cocoa powder

• 40g brewed coffee

• White sesame seeds (for topping)

1️⃣ Prepare the Red Tea Milk Base

In a small saucepan, combine milk, cream, raw cane sugar, red tea powder, and milk powder.
Heat on low until lightly simmering, stirring constantly.
Add butter and continue mixing until fully melted — the aroma should be rich but not scorched.

2️⃣ Create the Egg Yolk Filling

In a separate bowl, whisk 4 salted egg yolks until smooth.
Pour the warm tea mixture over the yolks and stir quickly until well blended.
The mixture should become glossy and thick — this is your silky mocha filling.

3️⃣ Prepare the Chestnut Dough

In a clean pan, mix chestnut paste with Ship Brand Traditional Black Sugar Powder, cocoa powder, and coffee.
Stir over low heat until the mixture no longer sticks to the spatula and forms a smooth, flexible dough.
Let cool slightly.

4️⃣ Assemble the Cakes

Take a portion of the chestnut dough, flatten it gently, and wrap around a spoonful of the red tea filling.
Seal the edges and shape into small domes or press into a mold.
Top each piece with white sesame for a delicate roasted aroma.

5️⃣ Steam or Bake (Optional)

For a softer texture, steam the cakes for 10 minutes.
For a firmer, more aromatic finish, bake at 160°C (320°F) for 12–15 minutes until lightly golden.

6️⃣ Serve & Enjoy

Let cool before serving.
The texture should be smooth and melt-in-your-mouth, with subtle tea fragrance, deep mocha aroma, and the creamy sweetness of chestnut.

💛 Why You’ll Love This Dessert

• Soft, smooth texture that melts with each bite

• Layered flavors of tea, chocolate, and chestnut

• Perfect balance of sweetness and aroma

• Ideal for fall gatherings, gifting, or a cozy afternoon treat

🌰 Chef’s Tip

Serve slightly warm to highlight the chestnut and mocha aroma, or refrigerate for a firmer bite and a tea-infused fragrance.
Pair with hot milk tea or black coffee for a truly seasonal indulgence.

Live Life, Love Sugar — with Ship Brand.
Discover more handcrafted dessert inspirations and premium sugars at www.yuentungsugar.com.