Choco Exotic-inspired Cake


I love Choco Exotic Cake (from Four Leaves) ever since my friend introduced it to me years ago! She said that cake has always been her birthday for the past n years ever since she tasted and fell in love with it. This has then always been my birthday cake (and some of my family members’) ever since then too! Haha.

Recipe with Pictures

Makes one 6″ two layered cake

Ingredient list:

For the Hazelnut Fellutine Base (A):

  • 20g of compound chocolate
  • 100g of hazelnut praline paste/ganache
  • 60 to 80g of fellutine (depending on how thick you would like your base to be. I used 60g)
Choco Exotic-inspired Cake - Ingredients needed
Ingredients needed

For the Hazelnut Mousse Layer (B):

  • 90g of whipping cream
  • 70g of hazelnut praline paste/ganache

For the Chocolate Ganache (C):

  • 280g of compound chocolate
  • 2/3 cup of whipping cream
Choco Exotic-inspired Cake - Ingredients needed
Ingredients needed

Steps (A):

1. Double boil the compound chocolate till melted and remove from heat.

2. Mix in the hazelnut praline paste till smooth.

Choco Exotic Cake - choco and hazelnut paste

3. Stir in fellutine.

Choco Exotic Cake - add fellutine

4. Spread this mixture evenly in a 6″ baking tin lined with baking paper.

Choco Exotic Cake - line the base

5. Place it in the fridge to set.

Steps (B):

1. Whip the whipping cream to stiff peaks.

Choco Exotic Cake - whipping cream

2. Mix in the hazelnut paste till smooth and put into piping bag.

Choco Exotic Cake - add hazelnut paste

3. Refrigerate till ready to use.

Steps (C):

1. Double boil the compound chocolate till melted and remove from heat.

2. Stir in whipping cream till ganache is at a spreading consistency.

Choco Exotic Cake - add whipping cream

Time to Assemble the Cake!

1. Remove the baking tin from the fridge and pipe one layer of mousse on top the fellutine.

2. Place a layer of cake on top of the mousse layer and lightly press it down. Spray *sugar water on top of the cake.

Choco Exotic Cake - cake layer

3. Pipe another layer of mousse on top of the cake and repeat Step 2.

 

4. Pipe another final layer of mousse on top of the cake again.

Choco Exotic Cake - mousse layer

5. Remove the cake from the baking tin and begin frosting!

Choco Exotic Cake - frosting

6. Chill the cake in the fridge till it is set.

Choco Exotic Cake - final product

*sugar water is caster sugar dissolved in water in 1:1 ratio (ie. 10g of sugar dissolved in 10mls of hot water) and cooled to room temperature before using. This layer of sugar water would keep the cake moist.

Recipe Only

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Makes one 6″ two layered cake

Ingredient list:

For the Hazelnut Fellutine Base (A):

  • 20g of compound chocolate
  • 100g of hazelnut praline paste/ganache
  • 60 to 80g of fellutine (depending on how thick you would like your base to be. I used 60g)

For the Hazelnut Mousse Layer (B):

  • 90g of whipping cream
  • 70g of hazelnut praline paste/ganache

For the Chocolate Ganache (C):

  • 280g of compound chocolate
  • 2/3 cup of whipping cream

Steps (A):

1. Double boil the compound chocolate till melted and remove from heat.

2. Mix in the hazelnut praline paste till smooth.

3. Stir in fellutine.

4. Spread this mixture evenly in a 6″ baking tin lined with baking paper.

5. Place it in the fridge to set.

Steps (B):

1. Whip the whipping cream to stiff peaks.

2. Mix in the hazelnut paste till smooth and put into piping bag.

3. Refrigerate till ready to use.

Steps (C):

1. Double boil the compound chocolate till melted and remove from heat.

2. Stir in whipping cream till ganache is at a spreading consistency.

Time to Assemble the Cake!

1. Remove the baking tin from the fridge and pipe one layer of mousse on top the fellutine. (I missed this step the first time and my fellutine base did not stick to the rest of the cake).

2. Place a layer of cake on top of the mousse layer and lightly press it down. Spray *sugar water on top of the cake.

3. Pipe another layer of mousse on top of the cake and repeat Step 2.

4. Pipe another final layer of mousse on top of the cake again.

5. Remove the cake from the baking tin and begin frosting!

6. Chill the cake in the fridge till it is set.

*sugar water is caster sugar dissolved in water in 1:1 ratio (ie. 10g of sugar dissolved in 10mls of hot water) and cooled to room temperature before using. This layer of sugar water would keep the cake moist.

 

Comments: 

My whole family and I love it! They were also asking why I made such a smaller cake. Haha. Looks-wise, I still need a lot of guidance and practice to frost a cake properly.

Choco Exotic Cake - final product 1

Adapted from: A certain Ms Jo Lim from a Facebook baking group


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Rainbow

A novice baker =)

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