Jellycat Cake – Chocolate Layer Cake
This Jellycat cake is inspired by the Jellycat brand plush, that is designed like a smiling cute cake. I’ve made it for my niece’s 3rd birthday, and of course I had to keep a simple flavor profile that is children friendly. Therefore, it is a simple chocolate layer cake.
Feel free to explore other flavors as well, but with its cute shape, I admit I’d love to get it for myself although I am no longer a child 😊 This is also a reminder that this sponge cake must be soaked with some kind of simple syrup (in this cake I’ve used the syrup recipe shared here).
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Jellycat Cake – Chocolate Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Chocolate Genoise (Recipe) | – | 1.5cm thick x 3 Sheets + 1cm thick layer |
| Insert Cream: Chocolate | Heavy Cream (38%) | 245g |
| White Granulated Sugar | 30g | |
| Dutch Processed Cocoa Powder | 12g | |
| Icing Cream: Chocolate and Coffee | Heavy Cream (38%) | 120g |
| White Granulated Sugar | 15g | |
| Dutch Processed Cocoa Powder | 1/4 tsp | |
| Espresso Powder | 1/4 tsp | |
| Piping Cream: Plain 20g- for piping the tube around the cake (0.9mm, Plain piping tip) 110g- for piping the spheres on top of the cake (20mm, Plain piping tip) | Heavy Cream (38%) | 130g |
| White Granulated Sugar | 13g | |
| Decoration: Fresh Fruit | Cherries, Strawberries, Blueberries- anything in season of your personal choice | QS |
* Note: the top layer will be at 1cm thickness, and will also be slightly domed, which is ok because we’re aiming to get a rounded top cake.
Cake assembly instructions:
- Spread 70g insert cream and cover the cream with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the cake. You should expect about 35g leftover cream after completing this step. To not discard this cream, as it will be used to pipe the character’s legs. Make the cream darker by adding about half a teaspoon of cocoa powder, and you could also add 1-2 teaspoons of cream to soften it. This mixing step should be done with a silicone spatula and not with an electric mixer. Transfer the cream to another piping bag fitted with a round 20mm piping tip.
- Ice and decorate as shown in the video, or per your personal preference. I’ve used crunchy chocolate pearls for the eyes, and the smile was made using some melted dark chocolate, which were kept frozen until use.
