Chocolate Sponge Cake (Recipe ID: 1217353) Or your choice
☆Cafe Au Lait Cream:
☆Brandy or rum (or your choice of Western liqueur)
Bake the chocolate sponge cake. Slice into 3 layers and coat with syrup.
Dissolve the instant coffee in hot water. Since there is only a small amount of hot water used, the coffee may be difficult to dissolve, so if necessary, you can heat it in the microwave for a few seconds.
Add the sugar and brandy/rum to Step 2 and stir. Whip the heavy cream until soft peaks begin to form, and then add the coffee mixture.
Use a whisk or hand mixer on low speed to whip the cream until stiff peaks form. Then use it to coat the cakes.
By the way, this time I sprinkled Oreos on the bottom layer, and I put both Oreos and bananas on the top layer. It's up to you.
See Recipe ID: 1206577 "Chocolate Decoration Cake" for tips on how to decorate your cake!
Recipe ID: 1217353
This is the chocolate sponge cake that I use.
I decorated the top of this one with Kyouhou grapes and frozen berries. I dusted it with cocoa powder.
This is the center after cutting.
Story Behind this Recipe
I made a decorated cake with a chocolate sponge cake and cafe au lait cream. Since the coffee flavor of the cream is mild, even 4 or 5 year olds can eat this.Isn't it okay to indulge in a cafe mocha flavored cake sometimes? .
Rather than whole Oreos, using crushed Oreos is easier to sandwich into the layers as well as making it easier to slice. This time, I used 300 ml of heavy cream, but if you want some extra to use for decorating, I think it's better to make 400 ml of cream.