[andthebearsbake] Coco Exotic Inspired Cake

It’s the sister’s birthday! The sister have always been a huge fan of Coco Exotic cake from Four Leaves, thus we have adapted the recipe from TheBaking Biatch – Cynthia’s Hazelnut Layers. The Bears are always excited and happy to help out in baking projects.

Behind the scenes with the Bears. 

[Big Bear coating the feuilletine with the chocolate]

[Feuilletine well coated with chocolate]

[Baked sponge cake]

[Big Bear  and Little Bear melting the chocolate after dipping into the hot water bath] 

[Big Bear whipping up the cream]

[Whipping cream with dark chocolate] 

[Hazelnut fakes base]

[Pipping the white chocolate mousse]

[Pipping the hazelnut chocolate mousse]

[Pipping the super dark chocolate mousse]

[Assembled cake]

[Coated with ganache]

[Alphabet silicon mould]

[Cake ready to be chilled!]

It took us slightly less than 3 hours to complete this cake. Not too bad! The Bears were really happy helping out and eating the chocolates whenever possible.

Happy Baking!

Coco Exotic Inspired Cake

Adapted from TheBaking Biatch – Cynthia’s Hazelnut Layers

Makes: 9” x 4.5” cake

Ingredients

Genoise Sponge Cake:

2 eggs

70g castor sugar

60g cake flour

15g milk

Hazelnut Flakes Base:

80g dark compound chocolate

40g feuilletine

Super Dark Chocolate Mousse:

55g whipping cream

405g dark coverture chocolate

White Chocolate Mousse:

55g whipping cream

40g white coverture chocolate

Hazelnut Mousse:

55g whipping cream

40g hazelnut ganache

Hazelnut Ganache:

100g hazelnut ganache

1 tbsp unsalted butter

33g whipping cream

½ tbsp golden syrup

Syrup:

1 tbsp of fine sugar

1 tbsp of water

Decoration:

White compound chocolate

Method

Genoise Sponge Cake:

Preheat oven to 200˚C.

Line the 9” x 9” baking tin.

Beat eggs and sugar till well combined and continue to mix the mixture in hot water bath (35-40˚C) on medium speed using a hand held mixer.

Once the mixture is warm, remove and continue to whisk till mixture turns pale.

Sieve the flour from a height into the mixture and fold till combined. Add milk by drizzling it over the spatula and fold till well combined.

Pour the batter into the middle of the baking tin from a low height. Shake the baking tin gently to ensure the batter is leveled. Gently drop the baking tin to release the air bubbles.

Bake for 10 mins.

Remove from baking tin and place it on a cake cooler. Cling wrap the cake loosely to retain the moisture.  

Hazelnut Flakes Base:

Melt the dark compound chocolate in a hot water bath.

Add the feuilletine into the compound chocolate and mix well.

Spread the mixture thinly about the size cake, 9” x 4.5” onto a baking paper.

Set in the fridge for 10 minutes.

Mousse:

Melt the chocolate for all 3 mousses in individual bowls in a hot water bath.  

Whip up the whipping cream for each mousse individually till stiff peaks are achieved. Add in the respective chocolate and mix well.

Scoope the mousses into individual pipping bags fitted with a round tip nozzle.

Syrup:

Boil water and sugar till sugar is completed dissolved.

Assembling:

Half the sponge cake and trim the hazelnut flakes base to be of equal size as the sponge cake.

Place the hazelnut flakes base onto the back of a backing tin or straight onto the cake board.

Pipe the white chocolate mousse in straight lines onto the hazelnut flakes base.

Brush sponge cake with sugar syrup on both sides before placing it on top of the white chocolate mousse layer.

Pipe the hazelnut chocolate mousse in straight lines onto the sponge cake.

Pipe the super dark chocolate mousse in straight lines on the hazelnut chocolate mousse.

Brush the sponge cake with sugar syrup on both sides before placing in on top of the super dark chocolate mousse.

Pipe the super dark chocolate mousse along the perimeter of the sponge cake.

Chill in the fridge while preparing the hazelnut ganache.

Ganache:

Warm the hazelnut ganache in a hot water bath. Add in the whipping cream and golden syrup and mix well.

Add in butter and mix till butter is dissolved.

Pour ganache into a pipping bag.

Decoration:

Coat the top of the cake with ganache.

Melt white compound chocolate in a hot water bath.

Scoop the melted chocolate in a pipping bag.

Using a alphabet silicon mould, pipe the desired alphabets and let it set in the fridge for 10 mins.

Place the wordings as desired.

Chill in the fridge for at least 1 hour.

With Hugs & Kisses, Mummy Bear