DOUBLE CHOCOLATE MOUSSE CAKE

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DOUBLE CHOCOLATE MOUSSE CAKE


Ingredients for Chocolate Sponge Cake:
  • Egg 6
  • Caster Sugar 6 oz.
  • Flour 4 oz.
  • Cocoa Powder 2 oz.
  • Baking Powder 1 tsp
  • Vanilla Essence 1 tsp
Ingredients for Soaking Syrup:
  • Water 1 ½ cups
  • Sugar 1 ½ cups
  • Coffee 1 tsp
  • Cocoa 1 tbsp
Ingredients for White Chocolate Mousse:
  • Fresh cream (Whipped) 400g
  • White chocolate (Chopped) 150 g
  • Icing Sugar 2 tbsp
  • Vanilla Essence 1 tsp
  • Gelatin 1 tsp
Ingredients for Dark Chocolate Mousse:
  • Fresh Cream 400 g
  • Dark Chocolate (Melted) 150 g
  • Icing Sugar ¼ cup
  • Vanilla Essence Few drops
  • Gelatin 1 tsp
Ingredients for Glaze:
  • Dark Chocolate 300 g
  • Cream 150 ml
  • Butter 1 tbsp
Method for White Chocolate Mousse:
  • Whip and dissolve gelatin in water.Beat fresh cream in quarter cup icing sugar. Add in melted white chocolate with vanilla essence, gelatin and keep aside.
Method for Dark Chocolate Mousse:
  • Dissolve gelatin in quarter cup water.Beat cream with icing sugar. Fold in melted chocolate essence and keep aside.
Method for cake:
  • Make sponge cake of 6 eggs.Cut into 4 layers.
Method for Soaking Syrup:
  • Put all the ingredients in a saucepan and cook until sugar dissolves and cool.
Methods to Assemble Cake:
  • Put 1 portion of the cake in a spring foam pan and soak with syrup.Spread half the chocolate mousse with half the quantity of dark chocolate mousse. Chill for 15 minutes. Put second layer of cake and soak with syrup. Spread the white chocolate mousse and chill for 15 minutes. Layer on top of this the third layer of cake soaked with syrup spread with dark chocolate mousse. Put the last final layer of cake soaked with syrup and chill. When ready, put the glaze all over the cake.
Method for Glaze:
  • Melt all 3 ingredients for the glaze together and pour on the cake.Chill to serve.

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