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How to make Japanese Mini Bento Cake With Chocolate Ganache

Posted Date : 17 Jul 2023
Japanese Mini Bento Cake With Chocolate Ganache Recipe | Prepared using SwissBake® Swiss Bisquit- Schoko & SwissBake® Whipping Cream Powder
BAKE TEMP : 180 - 200°C
MIXING TIME : 3 - 4 mins
BAKE TIME : 20 - 25 min
PREP TIME : 25 - 27 mins


For Mini Sponge Cake:
SwissBake® Swiss Bisquit- Schoko - 1000g
Fresh Eggs - 750g
Water - 200g
For Whipped Cream:
SwissBake® Whipping Cream Powder - 1000g
Cold Water OR Cold Milk - 1000g
Additional Ingredients:
Chocolate Ganache - 500g


  • Place all the ingredients in a mixing bowl, whip it at high speed for 3-4 mins.
  • Store in refrigerator for 15mins.
  • Place all the ingredients in the mixing bowl.
  • Using a planetary mixer with a whisk attachment, mix at a high speed for 6-8 minutes to form an aerated sponge batter
  • Scale & pour the batter into a mini cake tin
  • Bake at 200°C under a falling temperature to 180°C for approximately 20-25mins
  • Once the cake cools down,slice it into desired layers. 
  • Layer the cake with whipped cream and ganache.
  • Finish it off with some chocochips and serve it in a bento box.  

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