If the word ‘elegant’ was a cake, this would be it.
The Earl Grey Mousse Cake is sensational thanks to Whittard of Chelsea Malaysia Earl Grey Tea! We used it to make this fragrant Earl Grey Sponge Cake that is topped with sweet-milky Earl Grey Chocolate Mousse.
It also has walnut gianduja at the centre and a crunchy chocolate nestum base.
A square minicake further elevated with gold flakes – this is an absolutely gorgeous cake that is also easy to make at home!
Earl Grey Mousse Cake
Ingredients
Walnut Gianduja and Base
- 70 g
Sugar - 100 g Almond
- 100 g Walnut
- 100 g
Premium Dark Chocolate - 200 g Nestum
Sponge Cake
- 64 g
Cake flour - 64 g
Castor Sugar - 2 nos
Whole Eggs - 5 g
Baking Powder - 57 g Whittard Earl Grey Tea Concentrate
- 6 g Ovalet
- 20 g
Corn Oil
Milk Earl Grey Chocolate Mousse
- 300 g White Chocolate
- 300 g
Whipping Cream - 100 g Whittard Earl Grey Tea Concentrate
- 10 g
Gelatine (add 50g water)
Milk Earl Grey Chocolate Glaze
- 250 g Premium White Chocolate
- 100 g
Whipping Cream - 43 g Whittard Earl Grey Tea Concentrate
- 15 g
Gelatine (add 70g water)
Instructions
Walnut Gianduja and Base
- Add all sugar, Almond and walnut, cook until caramelize.
- Add in the chocolate
- Blend it until become smooth paste
- Let it rest until room temperature
- Take 150g of the paste and combine it with 200g nestum and set it aside
- Transfer the remaining paste into piping bag
Sponge Cake
- Take 3 sachet of Whittard Earl Grey Tea bag and submerge it in 200ml hot water for at least 2 hours to make the concentrate.
- Use 57g of the concentrate and combine it with the ingredients.
- Use a hand mixer to beat it until fluffy.
- Transfer it into 5 inch baking sheet lined with baking paper and bake it in 180c oven for 12 minutes+
- Cut it using a cookie cutter and cut it. Set it aside
Milk Earl Grey Chocolate Mousse
- Melt the chocolate and then add gelatine into chocolate bowl
- Beat the cream until stiff peaks
- Mix in whipping cream and the chocolate together
- Then add in Whittard concentrated, mix well.
- Pipe it in a silicone mold and then pipe the Walnut Gianduja in the center
- Add in the sponge cake and the base
- Chill it in the freezer for 2 hours +
Milk Earl Grey Chocolate Glaze
- Combine the Whittard Concentrate with the gelatine and let it bloom
- Once bloomed add all of the ingredients in one bowl and microwave it.
- Stir until no lump are visible
- Quickly take out our cakes and glaze it.
- Decorate it with gold flakes and walnuts.
Try it out to impress your party guests!
We collaborate with Whittard of Chelsea Malaysia to create this awesome recipe.
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