Ingredients
Scale
For Chocolate Sponge:
- 45g Flour
- 65g Castor Sugar
- 6g Natural Cocoa Powder
- 1g Baking Powder
- 1g Baking Soda
- 1 Pinch of Salt
- 1/2 tbsp Coffee Powder
- 1/8 tsp Vanilla Essence
- 1/2 no. Egg
- 40ml Hot Water
- 25ml Milk
- 1/8 tsp Apple Cider Vinegar
- 20g Oil
For Dark Chocolate Mousse:
- 75g Dark couverture
- 37g Fresh Cream
- 1 no. Gelatin Sheet
- 80g Whipping Cream
For White Chocolate Mousse:
- 75g White couverture chocolate
- 37g Fresh Cream
- 1 no. Gelatin Sheet
- 80g Whipping Cream
For Frosting:
- 150g Dark couverture chocolate
- 75g Fresh Cream
For Decoration:
- Chocolate curls
- Melted white chocolate
- Golden metallic sprinkles
Instructions
Method For Chocolate Sponge:
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Prepare a 5.5-inch round ring by cling-wrapping it twice, then grease it with some oil and place butter paper at the bottom.
- Now, in a small bowl, mix milk and apple cider vinegar to make buttermilk and keep it aside for later use.
- In a bowl, sieve all the dry ingredients, which are flour, baking powder, baking soda, sugar, natural cocoa powder, salt and salt.
- In a different bowl, mix all the liquid ingredients, which are eggs, hot water, oil, buttermilk and vanilla essence.
- Now add the liquid mixture to the dry mixture gradually and mix to get a smooth and lump-free batter.
- Transfer the batter to the prepared ring and bake at 180C (OTG Mode: Lower rod only) for 20 minutes or until the toothpick inserted in the middle comes out clean.
Method For Dark Chocolate Mousse:
- Soak the gelatin sheet in cold water and keep it aside.
- Now, in a bowl, melt chocolate and warm fresh cream simultaneously.
- Add fresh cream to the melted chocolate to make the ganache.
- Squeeze the soaked gelatin sheet to remove the excess water, add it to the ganache, and mix.
- Microwave the ganache again for 5 seconds, then keep mixing until the gelatin sheet is dissolved completely.
- Now beat whipping cream until it reaches the soft peak stage, then fold in the ganache to it.
- Pour the mousse over the baked and cooled sponge, then keep it in the freezer for 2 hours.
Method For White Chocolate Mousse:
- Soak the gelatin sheet in cold water and keep it aside.
- Now, in a bowl, melt white chocolate and warm fresh cream simultaneously.
- Add fresh cream to the melted chocolate to make the ganache.
- Squeeze the soaked gelatin sheet to remove the excess water, add it to the ganache, and mix.
- Microwave the ganache again for 5 seconds, then keep mixing until the gelatin sheet is dissolved completely.
- Now beat whipping cream until it reaches the soft peak stage, then fold in the ganache to it.
- Pour the white chocolate mousse over the baked and cooled sponge, then keep it in the freezer for 2 hours.
Method For Frosting:
- In a bowl, melt the dark chocolate and warm fresh cream simultaneously.
- Add fresh cream to the melted chocolate to make the ganache.
Method For Assembly:
- Once all the layers are set properly, frost the entire cake with ganache.
- Now, drizzle melted white chocolate on top.
- Stick chocolate curls on the sides of the cake.
- Pipe ganache at the top edge of the cake using open star nozzle.
- Garnish the top with golden metallic sprinkles.