Mocha Mousse Cake

Ingredients

Unit
Plain Sponge Batter
Tegral Plain Sponge 1.000 kg
Water 0.520 kg
Mocha Mousse
Belcolade White Enrobing 0.400 kg
Boiling water 0.300 kg
Bavarois Neutre 0.150 kg
Classic Mocha 0.090 kg
Chantypak 1.000 kg (chilled 24hr)

Method

  • Mix Tegral Sponge Mix & water for 1min slow, scrape down.
  • Mix 8 mins high, 2 mins slow.
  • Deposit into greased & lined 6inch tins at 180g.
  • Bake at 180°C for 20 mins.
  • Add boiling water to Belcolade White Enrobing, whisk smooth, add Bavarois Neutre & Classic Mocha, whisk smooth.
  • Add chilled Chantypak, whisk to soft peaks.
  • Split cooled sponges into three, on a cake board soak the bottom sponge slice with 16g espresso, top with 25g Cremfil Ultim 25-75 & 75g mocha mousse, repeat another layer then top with the remaining slice of sponge, cover cake with mocha mousse, dust with cocoa.
  • Decorate the top with drops of Miroir Chocolate glaze