Choco Moco Cake

Plazma or Lane biscuits are a popular snack known for their light and crispy texture. The biscuits are perfect for accompanying a cup of tea or coffee, with their subtle sweetness offering a delightful treat. Made with simple ingredients, these biscuits are beloved by many for their nostalgic taste and satisfying crunch.

And how about adding them into a cake? But not in as way you’d first think as a base of a cheesecake, but in a cream to create a flavourful filling for this cake.

This assembly consists of light and airy chocolate sponge cakes with alternating Plazma and whipped creams, all topped with a thin layer of dark chocolate ganache. Sounds heavenly, doesn’t it?

But when you see the amount of layers on this cake, you’d surely think this is a heavy cake that you couldn’t even finish a piece of, but on the contrary, this might be one of the lightest cakes I’ve tried so far, and I could go as far as saying that this cake might be in my top 5 cakes.

So what are you waiting for? Let the baking begin!

Separate egg whites from the yolks, then with a hand mixer beat the egg whites until stiff peaks, gradually adding sugar while mixing.

Fold in the yolks with a spatula.

Whisk together flour and cocoa powder, when sift it into the batter and fold until combined.

Divide the batter between 3 lined baking moulds and bake in a preheated oven at 180°C/356°F for about 15 minutes.

Mix 50 ml of whipping cream and sour cream for a minute, then add in ground Plazma biscuits and mix for a minute more until combined.

Mix the rest of the whipping cream with whipping cream stabiliser until stiff peaks.

On the first base spread half of the Plazma cream, then spread a quarter of the whipped cream. Top with the second base, spread the rest of the Plazma cream and another quarter of the whipped cream. Cover with the last base and cover with what's left of the whipped cream as a crumb coat, then refrigerate for an hour.

Melt dark chocolate with heavy cream, stir until combined into ganache, then pour over the cake and refrigerate overnight.

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Choco Moco Cake

Yield: 16

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Ingredients

Sponge cakes

• Eggs - 6
• Granulated sugar - 6 tablespoons
• All purpose flour - 3 tablespoons
• Cocoa powder - 3 tablespoons

Creams

• Whipping cream - 50 ml + 350 ml
• Sour cream - 800 g
• Icing sugar - 200 g
• Plazma biscuits - 300 g
• Whipping cream stabiliser - 10 g

Ganache

• Dark chocolate - 200 g
• Heavy cream - 200 ml

Instructions

1. Separate egg whites from the yolks, then with a hand mixer beat the egg whites until stiff peaks, gradually adding sugar while mixing.
2. Fold in the yolks with a spatula.
3. Whisk together flour and cocoa powder, when sift it into the batter and fold until combined.
4. Divide the batter between 3 lined baking moulds and bake in a preheated oven at 180°C for about 15 minutes.
5. Mix 50 ml of whipping cream and sour cream for a minute, then add in ground Plazma biscuits and mix for a minute more until combined.
6. Mix the rest of the whipping cream with whipping cream stabiliser until stiff peaks.
7. On the first base spread half of the Plazma cream, then spread a quarter of the whipped cream. Top with the second base, spread the rest of the Plazma cream and another quarter of the whipped cream. Cover with the last base and cover with what's left of the whipped cream as a crumb coat, then refrigerate for an hour.
8. Melt dark chocolate with heavy cream, stir until combined into ganache, then pour over the cake and refrigerate overnight.

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