Sugar Reduced Chocolate Cake


Working Method

Reduced Sugar Cake
  • Mix all the ingredients for 1-2 minutes until homogeneous.
  • Spread the cake batter on lined parchment paper 0.5cm thick.
  • Bake at 180°C for 12-15 minutes depends on size.  

Sugar Reduced Chocolate Ganache
  • Heat up whipping cream to 70°C, pour it onto Belcolade Selection Noir Sugar Reduced CT, emulsifying it with a hand blender until smooth.
  • When the mixture reaches 37°C, add unsalted butter and emulsify it until smooth.

Sugar Reduced Chocolate Mousse
  • Heat up whipping cream (1) to 70°C; pour it onto Belcolade Selection Noir Sugar Reduced CT, emulsifying using a hand blender until smooth; add melted gelatine mass and mix well.
  • Allow to cool down to 28°C-30°C.
  • Whip the whipping cream (2) until soft peak, fold in with the mixture.

Dark Glaze
  • Warm whipping cream to 50°C, add cocoa powder and mix well.
  • Water and sugar in a pot, cook until 110°C.
  • Add cocoa powder and whipping cream mixture, and stir well; cook to 103°C. Off the heat, add in the gelatine mass when the mixture temperature drops to 80°C.
  • Usage temperature for glazing is 27°C-30°C.

M. Chocolate Coating
  • Temper Belcolade Selection M. Plant-Based CT.
  • Prepare an acetate sheet, stick it on a tray and upside down.
  • Use a round cake mould, dip the bottom part of cake mould with tempered chocolate, stamp it on the acetate sheet then remove it, allow it to crystallize.
  • Apply on the cake.

  • Prepare a 6-inch cake ring, sandwich the Sugar Reduced Chocolate Ganache with Reduced Sugar Cake in the cake ring.
  • Prepare an 8-inch cake ring, fill in the Sugar Reduced Chocolate Mousse, assemble with the cake layer; keep in the blast freezer.
  • Unmould it and place it on wire rack.
  • Warm the dark glaze to 40°C; cool down the glaze to 27-30°C; glaze it on the frozen mousse, then place the M. Chocolate Disc on the cake and decorate by desired.

About this recipe

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