Ingredients
Scale
For Sponge
- 130 g All-purpose flour
- 35 g Natural cocoa powder
- ½ tbsp (optional) Coffee powder
- 213 g Castor sugar
- 1 tsp Baking Powder
- ½ tsp + ¼ tsp baking Soda
- ½ tsp + ¼ tsp Salt
- 100 g Milk
- ½ tsp Apple cider vinegar
- 36 g Oil
- 1 (large) Egg
- 113 ml Boiling water
For Dark Chocolate Ganache
- 450 g Semi sweet dark couverture chocolate
- 225 g Fresh cream
- 22 g Invert sugar
- 36 g Unsalted butter
For the Soaking Syrup
- 100 ml Water
- ½ tsp Vanilla Essence
For Milk Chocolate Ganache
- 50 g Milk couverture chocolate
- 25 g Fresh cream
For White Chocolate Ganache
- 50 g White couverture
- 25 g Fresh cream
- 2 g Edible white powder colour
For Garnish
- Edible gold leaves
Instructions
For Sponge
- Preheat oven to 180°C or 350°F (OTH mode: lower rod + upper rod + fan). Grease the baking tins with oil and place butter paper at the bottom.
- Add apple cider vinegar to the milk to make instant buttermilk, and keep it aside for further use.
- Sift all the dry ingredients that, are all-purpose flour, castor sugar, natural cocoa powder, coffee powder, baking powder, baking soda, and salt in a bowl.
- In a different bowl, mix buttermilk, oil, egg, and boiling water.
- Gradually add the liquid mixture to the dry ingredients in parts and mix to get a smooth batter.
- Pour the batter into the baking tins equally.
- Bake them at 180°C or 350°F (OTH mode: lower rod mode only) for 35-40 minutes or until the toothpick inserted in the middle comes out clean.
For the Soaking Syrup
- Add vanilla essence to the water and mix; keep it aside until further use.
For Dark Chocolate Ganache
- In a safe bowl, melt chocolate and keep it aside.
- In a different bowl, mix fresh cream inverted sugar and heat it until it starts boiling.
- Now add half of the cream to the melted chocolate and let it sit for a few seconds.
- Now mix it with a spatula. The temperature should be above 35°C.
- Now add in the rest of the cream and mix it until you see a smooth and shiny ganache.
- When the temperature reaches between 35° – 40°C, add in butter and mix again.
For White Chocolate Ganache
- Melt white couverture chocolate and add edible white powder colour to it. In a different bowl, warm fresh cream.
- Mix both ingredients to make a smooth ganache.
- Transfer the ganache to a piping bag with open star nozzle.
For Milk Chocolate Ganache
- Melt milk couverture and warm fresh cream.
- Mix both the ingredients to make the ganache.
- Transfer the ganache to a piping bag with open star nozzle.
For Assembly
- Demold the sponges with the help of a palette knife.
- Divide the sponges into two parts using a cake leveller.
- Now, on the cake base, spread a little bit of frosting so that our cake doesn’t budge while layering or frosting.
- Now place a layer of sponge and soak it with soaking syrup using a pastry brush.
- Pipe frosting on top and smooth it out.
- Place another layer of sponge and repeat the same process as before until we get four layers of sponges. Soak the top layer as well.
- For crumb coating, pipe thin layers of frosting all over the cake, smooth out using a palette knife and remove the excess with a scrapper.
- Keep it in the freezer for about 15-20 minutes.
- After 15 minutes, take the crumb-coated cake out of the fridge and start piping frosting all over the cake for final coating.
- Transfer the remaining ganache to a piping bag fitted with an open star or 6B nozzle.
- Keep the cake in the refrigerator for 10 minutes until the frosting is set properly.
- When the cake has been set properly, wrap butter paper around the cake, leaving 1-inch space from the top.
- Now, stick edible gold leaf around the empty area.
- Now, on top, pipe dollops of milk chocolate ganache, dark chocolate ganache, and white ganache randomly.
- Prep Time: 60 to 70 minutes
- Assembly Time: 40 to 50 minutes
- Cook Time: 30 to 30 minutes