I admit it.
I am a sucker for pretty things and, when those pretty things are filled with chocolate mouse, ganache and topped with strawberries - just scrape me up off the floor right now!
Last weekend I finally had the chance to make this cake which I had been hanging out to do since buying my new damask baking stencil and so when my friend requested a cake for her birthday I couldn't wait to whip out the trusty KitchenAid and get cracking.
Whilst visually stunning and a genuine crown pleaser, a joconde imprime cake is not that difficult to master in practise and is comprise of just two key parts. First there is the joconde imprime itself (the pretty cake wrapped around the outside) which is essentially a decorative chocolate pattern drawn onto a baking sheet with almond sponge mix poured on top and baked so that the chocolate pattern becomes imprinted in the cooked sponge. Secondly there is the entrement (literally translating to "in between servings") which is the layering of sponge with some sort of mousse, cream, Bavarian filling etc. contained inside the joconde imprime wrapping.
Seem simple enough so far? If not, never fear! I have a simple recipe for a chocolate mousse filled version below!
