It’s my besties son’s birthday and I really wanted to make a cake for him.
When I asked what type of cake he wanted, he said a rainbow cake. Not yet attempted a rainbow cake so I immediately asked him for option B. So he said white chocolate. Eeeks. Now I hate white chocolate as find it overly sweet and was flummoxed as his mom said, try to make it less sweet.
So decided that I would make a chocolate cake with a dark chocolate mousse filling and a white chocolate ganache mixed with whipped cream for the frosting. Added some cake pops on top for those who don’t like too much of white chocolate.
A gorgeous colour combination and a rustic look makes this cake stand apart.
Ingredients:
For the basic Chocolate Sponge Cake:
4 eggs
1 1/4 cup sugar
1 cup all purpose flour
3/4 cup butter
1/2 cup cocoa powder
1 tsp vanilla essence
2 tsp baking powder
- Grease and dust 8″ cake pan. Pre heat the oven to 175C.
- Sieve the flour, baking powder and cocoa together.
- Beat the butter and sugar very well until thick and well combined.
- Add eggs gradually, and keep beating the mixture till it is mixed well and is fluffy. Gradually add in the dry ingredients and fold inslowly. Do not overbeat the mixture.
- Pour the mixture into the prepared tin.
- Bake in a hot oven at 175C for 30 minutes or till a toothpick comes out clean.
- Once the cake is baked, put it on a wire stand and let it cool.
For the chocolate mousse layer:
Dark Chocolate 2 cups (chopped)
Amul Cream 1 cup
Butter 2 tbsp
3/4 cup whipped cream
- To make the chocolate mousse, roughly chop the dark chocolate and set aside.
- In a pan, add the Amul cream and put it to boil. Once the cream just starts boiling, remove from heat and add in the butter.
- Gently spread the hot cream over the chocolate pieces so that everything is evenly covered. Let this sit for 5-7 minutes.
- After 5-7 minutes, take a whisk and whip the contents till you get a smooth creamy mixture. Make sure no lumps of chocolate remain in the ganache.
- Cool the ganache and add in the whipped cream a little bit at a time. Mix well and add whipped cream as per the texture and consistency you prefer.
- Keep it in the fridge for 20-30 mins
For white chocolate frosting:
3 cups white chocolate/compound
1 cup Amul cream
1/2 cup whipped cream
Candy colour of your choice
- To make the chocolate ganache, roughly chop the white chocolate and set aside.
- In a pan, add the Amul cream and put it to boil. Once the cream starts boiling, remove from heat and add to the chocolate.
- Gently spread the hot cream over the chocolate pieces so that everything is evenly covered. Let this sit for 5-7 minutes.
- After 5-7 minutes, take a whisk and whip the contents till you get a smooth creamy mixture. Make sure no lumps of chocolate remain in the ganache.
- Cool the ganache and add in the whipped cream a little bit at a time. Mix well and add whipped cream as per the texture and consistency you prefer
- Add a few drops of colour as per the shade you need. And whisk it well.
- Leave it out to set (do not keep in the fridge) and whisk at intervals. Make atleast 2 hours before assembly
Assembly:
Sprinkles of your choice
2 tsp powdered sugar for the syrup
- Divide the cake into 2 parts horizontally.
- Make a syrup by mixing 1/2 teacup of water with 2 teaspoons of powdered sugar.
- Using a silicon brush, sprinkle a little syrup over the two cake parts and allow them to soak. Repeat after 10 minutes.
- Take a serving platter and put one piece of cake on it. Layer it thick with the chocolate mousse icing.
- Place the top part of the cake and apply a thin coat (crumb coating) of white chocolate frosting, covering each side of the cake.
- Keep the cake in the fridge for 30 mins to set.
- Coat the cake generously with the white chocolate frosting after 30 mins.
- To garnish, decorate the cake with sprinkles and cake pops.
- Keep the cake in a refrigerator for 2 hours before serving
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