Mocha Mousse Cake

Ingredients

Unit
Plain Sponge Batter
Tegral Plain Sponge | Bakery 1.000 kg
Water 0.520 kg
Mocha Mousse
Belcolade White Enrobing | Chocolate 0.400 kg
Boiling water 0.300 kg
Bavarois Neutre | Patisserie 0.150 kg
Classic Mocha | Patisserie 0.090 kg
Chantypak | Patisserie 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

Discover

Related recipes