Chocolate Indulgence

Double Chocolate Cake











Ingredients for sponge cake:
Sift together:
60 gm. cake flour
50 gm. cornflour
50 gm. self-raising flour
25 gm. cocoa powder


4 eggs (Grade A)
175 gm. sugar
1 1/2 Tbsp. chocolate paste
30 gm. cornoil
1/2 tsp. Vanilla essence

Dark Chocolate Mousse:
600 gm. whipped cream
160 gm. dark chocolate - melted
160 gm. white chocolate - melted

Chocolate Topping:

150 ml. whipping cream
350 gm. dark chocolate (chopped)
1 Tbsp. light corn syrup (optional)
1 Tbsp. unsalted butter

Method:

(1) Whisk eggs and sugar at high speed until thick and creamy.
(2) Fold in sifted ingredients with a spatula, fold in chocolate emulco and lastly fold in cornoil. Mix till just blended. Pour into a 9" round tin and bake at 180C for about 45 mins. or till cooked.
(3) Leave cake to cool completely then slice into 4 layers.
(4) For Mousse: Divide the 600 gm. whipped into two portions. 1 portion = 200 gm and the other 400 gm.
(5) Add melted dark chocolate into the 200 gm. whipped cream.
(6) Add melted white chocolate into the 400 gm. whipped cream. Divide mixture into 2 parts.
(7) Place a slice of cake on a cake board, spread with 1 part of white chocolate mousse cake.
(8) Place another slice of cake on top of the white chocolate mousse cake then spread all the dark chocolate mousse. Top up with another slice of sponge cake.
(9) Spread the other portion of white chocolate mousse on top and then top up with the last layer of sponge.
(10) Cream the cake thinly with some whipped cream and put into the fridge to harden the whipped cream for a while.
(11) For Chocolate topping: Melt whipping cream and chocolate in the microwave often till chocolate is soft. Stir the mixture till smooth and shiny. Add in light corn syrup and butter and stir till well mixed. Pour this topping on top of cake and then chill it in the fridge till set.
(12) Serve cake chilled and slice the cake with a warm knife.