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

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.

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.

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