Unlocking The Deliciousness: A Look Inside Secret Recipe’s Chocolat Au Lait Cake

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The “Chocolat Au Lait” cake, a Malaysian favorite from Secret Recipe, is a symphony of textures and flavors. Its moist cocoa sponge layers cradle a luxuriously creamy Swiss milk chocolate mousse, all enveloped in a delightful Belgian and Swiss milk chocolate coating. This recipe unlocks the secrets behind this delectable treat, allowing you to recreate it in your own kitchen.

Ingredients:

Chocolat Au Lait
Chocolat Au Lait

For the Cocoa Sponge:

  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk

  • For the Swiss Milk Chocolate Mousse:

  • 12 ounces (340g) high-quality Swiss milk chocolate, chopped
  • 1 ½ cups (350ml) heavy whipping cream

  • For the Chocolate Coating:

  • 8 ounces (225g) Belgian milk chocolate, chopped
  • 4 ounces (115g) Swiss milk chocolate, chopped

  • Directions:

    1. Prepare the Cocoa Sponge: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottom of each pan with parchment paper.

    2. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

    3. Cream the Butter and Sugar: In a large bowl, using an electric mixer on medium speed, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes.

    4. Incorporate the Eggs: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.

    5. Alternate Wet and Dry Ingredients: Begin by adding half of the dry ingredients to the wet mixture, then half of the buttermilk. Mix on low speed until just combined. Repeat with the remaining dry ingredients and buttermilk, mixing until there are no streaks of flour remaining. Be careful not to overmix.

    6. Bake the Sponge Layers: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on a wire rack before frosting.

    7. Make the Swiss Milk Chocolate Mousse: In a heat-resistant bowl set over a pot of simmering water (ensure the bottom of the bowl doesn’t touch the water), melt the chopped Swiss milk chocolate. Stir occasionally until smooth. Remove from heat and let cool slightly.

    8. Whip the Cream: In a separate bowl, using an electric mixer on high speed, whip the heavy whipping cream until stiff peaks form.

    9. Combine the Chocolate and Cream: Gently fold the cooled melted chocolate into the whipped cream until just combined. Be careful not to overmix, as this can cause the mousse to lose its volume.

    10. Assemble the Cake: Once the cake layers are cool, place one layer on a cake stand or serving plate. Spread a generous amount of the Swiss milk chocolate mousse evenly over the top. Top with the second cake layer. Frost the entire cake with the remaining mousse, creating a smooth finish.

    11. Prepare the Chocolate Coating: In a heat-resistant bowl set over a pot of simmering water (ensure the bottom of the bowl doesn’t touch the water), melt both the chopped Belgian milk chocolate and Swiss milk chocolate together. Stir occasionally until smooth. Let the chocolate cool slightly until it thickens to a pouring consistency.

    12. Coat the Cake: Carefully pour the melted chocolate over the top of the cake, allowing it to drip down the sides. Use a spatula to gently spread the chocolate for even coverage. Let the chocolate coating set completely at room temperature before serving.

    Nutrition Facts (per serving, approximate):

    Calories: 500

  • Fat: 30g
  • Saturated Fat: 20g
  • Cholesterol: 100mg
  • Sodium: 200mg
  • Carbohydrates: 50g
  • Sugar: 40g
  • Protein: 5g

  • Please note: This is an approximate nutritional calculation and may vary depending on the specific ingredients used.

    Conclusion