Chocolate Mochi Dome Cake by Amira 5th October 20215th October 2021 written by Amira 5th October 20215th October 2021 Chocolate Mochi Dome Cake Print Recipe Servings Prep Time 12 mochi 1 hour Cook Time 3 hours Servings Prep Time 12 mochi 1 hour Cook Time 3 hours Chocolate Mochi Dome Cake Print Recipe Servings Prep Time 12 mochi 1 hour Cook Time 3 hours Servings Prep Time 12 mochi 1 hour Cook Time 3 hours Ingredients Ingredients for skin 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) Ingredients for cream 300 ml whipping cream 20 g castor sugar Ingredients for chocolate cake 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) Other 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 Instructions Step 1: Prepare the skin (To follow the instructions on the packaging) 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. Step 2: Prepare the fresh cream 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. Step 3: Assemble the mochi 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.