Velvet Cocoa Étoile Recipe

Method

•  Preheat the oven to 160°C to 170°C.
•  In a mixing bowl, combine all dry ingredients (Wiener Cake Concentrate, flour, wheat starch, sugar).
•  Add eggs and mix on slow speed with a whisk attachment for 1 minute.
•  Pour in oil and mix again for 1 minute on slow speed.
•  Scrape the batter thoroughly.
•  Increase to medium speed and mix for 4–5 minutes until the batter is smooth.
•  Pour the batter into a prepared cake mold.
•  Bake in a preheated oven at 170°C–180°C for 18–20 minutes, or until a skewer inserted in the center comes out clean.
•  Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely (about 30 minutes).

Assembly & Finishing

•  Slice the Sponge: Once fully cooled, slice the cake horizontally into four layers.
•  Base Layer: Place the first layer on a cake board or plate. Spread a thin layer of strawberry coulis on top.
•  Middle Layer: Add the second sponge layer, then spread chocolate ganache evenly.
•  Top Layer: Place the third sponge layer. Spread another thin layer of strawberry coulis on top.
•  Pipe Ganache: Optionally, pipe remaining Espresso ganache decoratively on top or around the sides.
 • Coat with White Chocolate: Pour or spread the white chocolate coating over the top and sides of the cake. Smooth with a spatula for an even finish..