Silky Swiss meringue buttercream with espresso and chocolate. Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time! It's sticky but light in texture, not too dense. The sponge base can be made ahead and frozen, then defrosted prior to adding the mousse layer. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch. She wrote the Baking Bible to help everyday cooks learn the basics of what it takes to make a good cake, with a collection of classic bakes, as well as hot puddings and pies, souffls and meringues, cheesecakes and biscuits to satisfy all your baking needs. //
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