Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
ep 9-inch round cake pan.
For the sponge cake, beat eggs and
Make Chocolate Sponge Cake:
Position rack in center
FOR THE CAKE: Add cream of tartar to
FOR THE CAKE: Position a rack in the
For the Sponge Cake:
1. Preheat oven to
ith parchment paper.
Combine cake flour, cornstarch, and salt in
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350
Make batter for Chocolate Malt cake as directed, except add cinnamon, cloves and ginger to mix.
Add lemon extract and orange extract.
Pour into prepared layer pans.
Bake as directed.
Frost with Chocolate Butter Icing.
ine a 10 inch springform cake pan. For the ganache, heat cream
two 8-inch round cake pans with parchment paper.
Victoria Sponge Cake.
6 eggs
Chocolate Sponge:
Whisk eggs with sugar,
For the cake: In a bowl, beat the
maining cocoa mixture on low for a few seconds. Switch
Place the sponge cake on a cake plate. Whip the heavy cream and vanilla extract until it forms stiff peaks. Spread over sponge cake. Mix the jelly with the strawberries then pile on top of the whipped cream. Sprinkle the toasted sliced almonds around the edge of the cake. Dust with powdered sugar.
Make the Sponge Cake.
Whisk the eggs
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
SPONGE CAKE: Sift the all-purpose flour,