Once cooled, use a serrated knife to trim the top off the cake. Line the tin with plastic wrap. Place the cake in the base of the tin. Set aside. To make the chocolate mousse filling, place the ...
Highly recommended: Choux a la Creme, a pastry made with vanilla whipped cream, custard cream and raspberries, and Le Delice, made with dark chocolate mousse, brownie sponge cake, hazelnut creme ...
Divide mixture evenly between 2 x 20cm round cake tins lined with non-stick baking paper. Cook for 30 minutes or until cooked when tested with a skewer. Allow to cool in tins for 10 minutes then turn ...
The latter is the chocolate version of that: chocolate sheet cake, chocolate mousse filling, and chocolate buttercream icing. Once upon a time, you could pick up a carrot cake sheet cake from ...