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With work-from-home and home-based learning measures in place, this extra time with the kids at home can serve as a great opportunity to involve them with some hands-on cooking! We’ve got the perfect Chocolate Mochi Dome Cake recipe for a fun Children’s Day activity together – with a delicious treat as a bonus!
Get their mini chef hats ready and whip this up effortlessly with Bake King Mochi Snowskin Mix. This premix takes away all the fuss of measuring flour mixtures and gives you a tender chewy skin texture with every bite. A little double chocolate treat for the kids (and the kids at heart), the creamy filling is made with freshly whipped cream, Nutella and soft chocolate cake. The best part is, the recipe is completely versatile! Feel free to get the family’s creative juices flowing and customise the recipe with any fruits, cake or flavours that you and your family enjoy ❤️
- 250 g Bake King Mochi Snowskin Powder
- 200 g castor sugar
- 250 g water
- 75 g sunflower oil (you may use other light-flavoured oil)
- 2 tsp Cocoa powder (you may use dark cocoa powder as desired)
- 300 ml whipping cream
- 20 g castor sugar
- 1 chocolate pound cake (cut into 12 pieces of 0.5cm thickness and cut the diameter to the size of your mold)
- 5 tbsp chocolate spread (place it in a piping bag)
- 1 12 x 7cm diameter mold (you may use a saucer or a small bowl)
- 1 stand mixer
- 1 Cling wrap
- 1 rolling pin
- 1 Zip lock bag
- 1 Piping bag with piping tip
- 1 Food weighing scale
- Mix Bake King Mochi Snowskin Powder and cocoa powder in the Stand Mixer bowl.
- In a pot, add in water, sunflower oil and castor sugar. Give it a good mix and let it boil on low heat till all the sugar have melted.
- Pour the hot liquid into the flour mixture. Using the beater attachment, blend the ingredient for 3 mins until the dough become smooth and elastic.
- Transfer the dough into a zip lock bag, flatten it and transfer into a freezer to cool it down for 30 mins.
- In the Stand Mixer bowl, add in the whipping cream. Whisk on high speed for 5 sec, add in the castor sugar, 1 tbsp at a time. Whisk till stiff peak and transfer into a piping bag.
- Place a small piece of cling wrap on the mold.
- Weigh 50g mochi and roll it into a ball. Dust the table and rolling pin with some flour, flatten the dough to around diameter of 10cm.
- Place the flattened dough on top of the cling wrap.
- Pipe the cream first, follow by the chocolate spread, pipe another layer of cream and cover with the cake.
- Wrap the mochi up to seal up all the fillings.
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