Mango Coconut Mousse Bar

Name: Mango Coconut Mousse Bar
Ingredients: 378 g (1½ cups and 2 Tbsp) sugar; 308 g (2⅓ cups and 1½ Tbsp) cake flour; 56 g (⅔ cup) cocoa powder; 21 g (2 Tbsp) baking powder; 140 g (⅔ cup) vegetable oil; 500 g (2 cups and 2½ Tbsp) eggs; 204 g (¾ cup and 1½ Tbsp) milk; 476 g (2 cups) heavy cream, whipped to soft peaks; 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 476 g (2 cups) coconut milk; 84 g (⅔ cup and ½ Tbsp) confectioner’s sugar; 66 g (⅓ cup) isomalt; 14 g (¾ Tbsp) glucose syrup; 392 g (1¾ cups) granulated sugar; 100 g (⅓ cup and 1 Tbsp) atomized glucose; 3 g (1 tsp) sorbet stabilizer; 490 g (2 cups) water; 980 g (4 cups) mango puree

Preparation info

Yields
18-24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Chocolate Cake

378 g (1½ cups and 2 Tbsp) sugar

Cake

Method

Chocolate Cake

Preheat oven to 180°C (360°F). Mix all dry ingredients, oil and eggs in a stand mixer fitted with a whisk attachment for 6 minutes on high speed. Add milk and mix for 2 minutes on medium speed. Pour onto a parchment-lined baking shee