Method

Chocolate Sponge cake (Aluminium Free Baking Powder)

1. Preheat oven to 180° Celsius and line 8-inch mould with a parchment paper .
2. Combine egg , water and BWY Chocolate Sponge Cake Mix (Aluminium Free Baking Powder) and whisk on top speed for 7 – 8 minutes .
3. Slowly fold in oil for 30 second .
4. Pour bater in the mould and bake for 45 minutes .
5. Let it cool before decorating .

Chocolate Mousse

1. Mix Part A and leave aside for 5 minutes to bloom .
2. For Part B , double boil Cottura Indulgence Compound Bittersweet chocolate until fully melted then add in Whip Fresh Dairy Whipping Cream and mix well until well combined.
3. Whipped Part C until soft peak.
4. Using the double-boil method , melt the bloomed Part A , add into whipped Part C and mix well.
5. Add in melted Part B, and whisk until fully incorporated.

Chocolate Ganache

1. Using double boil method, melt Cottura Indulgence Compound Bittersweet chocolate .
2. Once melted, add in Whip Fresh Dairy Whipping Cream and mix well .

Cake Decorating

1. Cut the cake into 3 layers.
2. Using a mould with removable bottom, put in the first layer of cake. Spread out the chocolate mousse. Repeat the same for the 2nd and 3rd layer . Keep in chiller for 1 hour .
3. Take out the chilled cake and cover the sides with leftover chocolate mousse.
4. Spread the chocolate ganache over the top until it flows to the edges.
5. Decorate with whipped cream in the middle and topped with fresh fruits.
6. Enjoy with family and friends .