#1 Best-Selling Soft Cake Mix: Chocolate Mochi Layer Cake Complete Recipe

Ingredients

🍡 A. Mochi Layer (Using ChewCo ASM-401)

• ASM-401 MochiBake Mix – 240g

• Egg white – 70g

• Salad oil – 50g

• Water – 400g

🍰 B. Chocolate Sponge Cake

• TTM-168801 Soft Cake Mix – 185g

• Cake flour (low-gluten) – 45g

• Whole egg – 368g

• Water – 70g

• S.P. Emulsifier – 15g

• Cocoa powder – 20g

• Salad oil – 72g

🍮 C. Caramel Mousse

• Granulated sugar – 120g

• Maltose – 50g

• Sea salt – 1g

• Dairy cream – 150g

• Water – 30g

• Granulated sugar – 20g

• Egg yolk – 80g

• Gelatin sheets – 7.5g

• Whipped dairy cream – 250g

🍫 D. Chocolate Mousse

• Milk – 180g

• Egg yolk – 52g

• Granulated sugar – 40g

• Dark chocolate – 200g

• Gelatin sheets – 9g

• Whipped dairy cream – 450g

✨ E. Chocolate Glaze

• Granulated sugar – 160g

• Glucose syrup – 160g

• Water – 120g

• Cocoa powder – 30g

• Extra dark cocoa powder – 15g

• Condensed milk – 160g

• Gelatin sheets – 15g

• Dark chocolate – 150g
  
  
  

Instructions

A. Base Layer Preparation

1. Gradual Mixing
   Gradually add the ingredients in portions (as per the recipe), mixing each addition thoroughly before adding the next.

2. Final Mixing
   Once all ingredients are incorporated, mix until the batter is smooth and homogeneous.

3. Pan Preparation
   Pour the batter into a baking tray and spread it evenly using a spatula.

B. Sponge Layer (or Meringue Mixture)

1. Egg Preparation
   Lightly beat the eggs to break them up uniformly.

2. Whipping
   Whip the egg mixture until it reaches a specific density — approximately 0.36 g/cm³ (indicating a light, airy consistency).

3. Combining Ingredients
   Gently fold in the remaining ingredients until fully incorporated, ensuring you don’t deflate the mixture.

4. Layering & Baking
   Pour the finished B mixture over the base layer (A) in the baking tray. Spread it evenly.
   Bake at 200°C (top heat) / 140°C (bottom heat) for 15–20 minutes, or until the surface is lightly golden and springy to the touch.

C. Caramel Cream (Likely for a mousse or insert)

1. Caramel Preparation
   Cook sugar until it reaches a golden-brown caramel stage.

2. Incorporation
   Carefully combine the caramel with a portion of the cream or other specified ingredients.

3. Tempering & Heating
   Heat the mixture over a bain-marie (double boiler) until it reaches 82°C, ensuring it does not boil.

4. Add Gelatin
   Add previously softened gelatin into the warm mixture, and stir until completely dissolved.

5. Cooling & Final Mixing
   Let the mixture cool, then incorporate the final ingredient (likely whipped cream or butter) until smooth and well-blended.

D. Custard or Cream Layer

1. Initial Heating
   Bring the liquid ingredients (such as milk or cream) to a boil.

2. Combining & Cooking
   Mix in the egg mixture or starch base, then return the entire mixture to the stove and cook until it reaches 82°C, stirring constantly to avoid curdling.

3. Further Mixing
   Add ingredients 3 and 4 (possibly butter and flavoring) and mix well.

4. Cooling & Final Addition
   Let the custard cool slightly, then mix in the last ingredient (often whipped cream or gelatin) until fully incorporated.

E. Glaze or Final Coating (Used the Next Day)

1. Boiling Base
   Bring the primary liquid base to a boil.

2. Sequential Mixing
   Gradually add ingredients 2 through 5 in the specified order, stirring well after each addition.

3. Homogenization
   Blend the mixture using a hand blender or emulsifier until completely smooth and emulsified.

4. Resting
   Let the mixture rest overnight for optimal consistency and flavor before using it as a glaze or final decorative layer.