Ingredients

Chocolate Sponge Biscuit

160 grams (5.64 ounces) egg
100 grams (3.53 ounces) sugar
pinch salt
100 grams (3.53 ounces) buttermilk
50 grams (1.76 ounces) vegetable oil
7 grams (0.25 ounces) baking powder
30 grams (1.06 ounces) honey
100 grams (3.53 ounces) flour
35 grams (1.23 ounces) cornstarch
40 grams (1.41 ounces) cocoa powder
1.5 grams (0.05 ounces) baking soda

Mousse

100 grams (3.53 ounces) condensed milk
250 grams (8.82 ounces) whipping cream
20 grams (0.71 ounces) honey
8 grams (0.28 ounces) gelatin
1 teaspoon vanilla paste

Instructions

Step 1

The calculation in the recipe is for a 20x20x20 cm (7.87x7.87x2 inch) frame.

Step 2

Step 1: Add baking soda to buttermilk, mix and set aside.

Step 3

Allowing the mixture to sit helps the soda activate.

Step 4

Step 2: Mix all the dry ingredients except sugar.

Step 5

This ensures even distribution of baking powder and cocoa.

Step 6

Step 3: Beat the eggs with honey and sugar until fluffy.

Step 7

Make sure the mixture triples in volume for a light sponge.

Step 8

Step 4: Pour in the vegetable oil, and beat. Then add the buttermilk, and beat again.

Step 9

Adding liquids gradually ensures a smoother batter.

Step 10

Step 5: Add dry ingredients, and mix until smooth.

Step 11

Use a spatula to fold in the dry ingredients to avoid overmixing.

Step 12

Step 6: Cover the baking sheet with parchment. Preheat the oven to 338°F (170°C).

Step 13

Parchment paper prevents the cake from sticking.

Step 14

Step 7: Divide the dough into 2 parts. Pour the first part onto a baking sheet, smooth out a little more than the size of the mold. Bake for 12 minutes.

Step 15

Baking in two parts ensures even cooking.

Step 16

Step 8: Take it out, and immediately outline the shape of the biscuit with a frame. When it cools down a bit, then cut out the desired shape.

Step 17

Cutting while slightly warm gives cleaner edges.

Step 18

Step 9: Wrap each biscuit in cling film, and refrigerate for 4-8 hours.

Step 19

Chilling helps the sponge settle and become easier to handle.

Step 20

Step 10: Soak the gelatin in water (1:6 ratio).

Step 21

Blooming gelatin ensures it dissolves evenly.

Step 22

Step 11: Whip the cream to peaks. Add cold condensed milk, vanilla, and honey. Whisk well again.

Step 23

Cold ingredients whip better and help stabilize the mousse.

Step 24

Step 12: Dissolve the gelatin in the microwave for 5-10 seconds, add to the creamy mixture, and beat again.

Step 25

Make sure the gelatin is fully dissolved before adding.

Step 26

Step 13: Cover the frame with cling film. Put the first sponge biscuit, put all the mousse on top and smooth, cover with the second cake layer, and press a little.

Step 27

Smoothing the mousse evenly ensures a neat finish.

Step 28

Step 14: Cover with cling film, and place in the freezer for at least 6 hours. Better overnight.

Step 29

Freezing sets the mousse firm for easy cutting.

Step 30

Step 15: The next morning, take it out, cut off uneven edges, and cut into portioned pieces. Let the dessert stabilize in the fridge for about 1-2 hours.

Step 31

Allowing the pieces to stabilize in the fridge prevents them from collapsing when sliced.

Servings

Serving Suggestions and Ideas:

📅 Perfect for special occasions - Cut your chocolate mousse pastry into neat, elegant squares and serve it on a decorated platter for birthdays, anniversaries, or any celebration. Your guests will be thrilled with both the presentation and the taste.

🍓 Garnish with fruits - Add a burst of color and flavor by topping each piece with fresh berries like strawberries, raspberries, or blueberries. The tartness of the berries beautifully complements the sweetness of the mousse.

🍨 With a side of ice cream - Elevate your dessert game by serving your mousse pastries with a scoop of vanilla or chocolate ice cream. The cold creaminess of the ice cream pairs perfectly with the fluffy mousse and rich sponge.

☕ Coffee time - This pastry makes for a luxurious afternoon treat, especially when enjoyed with a hot cup of coffee or espresso. The deep flavors of the chocolate and coffee are a match made in heaven.

Equipment

20x20x2 cm (7.87x7.87x2 inch) baking frame

Ensure you have a baking frame of the correct size to shape your cake perfectly. You can find adjustable frames that allow for more flexible use in future recipes.

Mixing bowls

You'll need several mixing bowls for the different components of the recipe. Opt for stainless steel or glass bowls for durability and easy cleanup.

Electric mixer

An electric mixer will save your arms from fatigue when whipping the eggs and cream. A handheld mixer works fine but a stand mixer is even better.

Parchment paper

Line your baking sheet with parchment paper to prevent the sponge from sticking and to ensure even baking.

Cling film

Wrap the biscuits in cling film for refrigeration, which helps retain moisture and prevents drying out.

Variations

Gluten-Free and Vegan Variations:

🌱 Gluten-Free Version - Substitute the regular flour with gluten-free all-purpose flour and ensure all other ingredients, like the baking powder and cornstarch, are certified gluten-free. Your sponge will be just as soft and delightful!

🌱 Vegan Version - For a vegan mousse pastry, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) instead of regular eggs, and replace buttermilk with a plant-based milk mixed with a little vinegar. Swap the condensed milk with coconut condensed milk and use agar-agar instead of gelatin for the mousse.

Faq

  • Q: How do I prevent my cake from sticking to the parchment paper?

    A: Ensure you line the tray with good quality parchment paper, and spray a light coating of non-stick spray on the paper before pouring the batter.

  • Q: Why did my mousse not set properly?

    A: Make sure your gelatin is fully dissolved before adding it to the cream mixture, and allow enough time for the mousse to set in the freezer.

  • Q: Can I make the sponge cake in advance?

    A: Yes, you can bake the sponge cake a day ahead and store it in the refrigerator wrapped in cling film to maintain its freshness.

  • Q: What can I use if I don't have a baking frame?

    A: You can use a cake ring or an adjustable baking tray instead. Ensure it can fit the dimensions stated in the recipe for accurate results.

  • Q: How can I achieve a smooth mousse texture?

    A: Make sure to whip the cream to stiff peaks and gently fold in the rest of the ingredients to maintain the mousse’s airy texture.

  • Q: Can I add flavors to my chocolate sponge or mousse?

    A: Absolutely! Feel free to add a few drops of almond or orange extract to your batter or mousse for a unique twist on the classic recipe.

Nutrition facts

Milk slice shortcake
Recipe Yield:8 servings
Calories:Estimated between 350 and 400 calories per serving.
Calories (Min - Max):350 - 400
Total Fat:20g
Saturated Fat:12g
Protein:7g
Total Carbohydrate:40g
Total Sugars:30g