Chocolate Indulgence Cake Recipe

Ingredients

Chocolate Sponge Cake

5 eggs

170 g of caster sugar

1½ tbsps of chocolate emulco

50 g of plain flour

50 g of corn flour

50 g of self-raising flour

20 g of cocoa powder

25 ml of corn oil

Syrup

2 tbsps of instant coffee powder (mixed with 15 tbsps of fresh milk) OR

6 tbsps of Tia Maria (mixed with 9 tbsps of fresh milk)

Chocolate Mousse

750 ml of fresh whipping cream

165 g of dark chocolate (melted by double-boiling)

165 g of white chocolate (melted by double-boiling)

Chocolate Topping

150 ml of fresh whipping cream

350 g of dark chocolate (chopped)

1 tbsp of butter (melted)

Cake Decoration

150 g of rich whipping cream (whipped)

Some snow powder

Directions

1. Line and grease a 9" cake tin. Preheat oven at 180°C. In a mixer, whisk eggs and sugar at high speed until thick and creamy. Add in emulco.
2. Using a metal spatula, fold in sieved ingredients. Lastly, fold in oil. Pour into prepared tin and bake for 40 minutes. Split cake into 4 layers. Brush with syrup on surface.

Mousse Preparation

1. Whisk cream until lightly thickened. Take out 250 g.
2. Place into a bowl. Quickly stir cooled melted dark chocolate into the cream and white chocolate into the 500 g cream.
3. Divide white mousse into 2 portions.

Chocolate Topping

1. Heat cream over simmering water. Add in chocolate and stir until smooth.
2. Add in butter.

Assembling the Cake

1. Place a layer of cake in a 9" loose base tin.
2. Spread a portion of white chocolate mousse, top with a layer of cake, spread withwhite chocolate mousse, top with cake.
3. Chill overnight. Spread the whole cake with a thin layer of whipped cream.
4. Refrigerate cake until set.
5. Place cake on a wire rack, pour over chocolate topping and decorate with snow powder.