I baked this cake for my son’s 5-yo birthday. This is definitely not an ‘easy or simple’ cake to bake. It took me 2 days to make it.

I am not good at cake decoration, but this one is quite easy to make, although the surface is not as smooth as Secret Recipe. LOL! Ian’s comment this time was: “Hmm… Yummy!”. And BIL said, “Wah, your cake baking skill has improved.” FIL said nothing but, “Tasty”. But I think it is rather too sweet! The sweetness comes from the chocolates.

Here is the recipe…

INGREDIENTS
Sponge Cake
5 eggs
140g caster sugar
1.5 tbsp chocolate emulco
50g plain flour
50g corn flour
50g self raising flour
20g cocoa powder
25ml corn oil

Syrup
2 tbsp instant coffee powder
15 tbsp UHT whipping cream

Mousse
750ml UHT whipping cream
165g dark chocolate, melted
165g white chocolate, melted

Chocolate Topping
150ml UHT whipping cream
350g dark chocolate
1tbsp butter

Decoration
150g Rich whipping cream (whipped till peaked)
Some icing sugar

METHOD
1. Line and greast a 9″ cake tin. Preheat oven at 180 C.
2. Whisk eggs and sugar at high speed until think and creamy (not just frothy, but creamy!). Add in emulco.
3. Fold in sieved flours (plain, corn, self-raising, cocoa).
4. Fold in oil.
5. Pour into cake tin and bake for 40 min.
6. Slice cake horizontally into 4 pieces after cake is cooled.
7. Prepare syrup by mixing the ingredients well.
8. Mousse: Whisk cream until slightly thickened but not peaked. Remove 1/3 into a separate bowl, mix in cooled melted dark chocolate and stir well. Mix melted white chocolate into the remaining 2/3 cream, mix well and then split into 2 equal portions.
9. Place a layer of cake in a 9″ loose-base tin. Brush syrup on the surface. Spread a portion of white chocolate mousse. Top with a layer of cake, brush with syrup and spread a portion of dark chocolate mousse. Top with the 3rd layer of cake, brush with syrup and spread the last portion of white chocolate mousse. Cover the cake with the last layer of cake. Chill overnight.
10. Spread the whole cake with a thin layer of whipped cream. Refrigerate cake until set.
11. Topping: Double boil cream, add in chopped chocolate and butter, stir until all melted and mixed well.
12. Place cake on a wire rack. Pour over chocolate topping and sprinkle some icing sugar for ‘snowing effect’. If you want, can decorate with some fruits on top – before the chocolate topping hardens!

Related posts:

1. Chocolate Banana Cake
2. Chocolate-milk Light Cheesecake