Chocolate mousse checker board cake

Name: Chocolate mousse checker board cake
Total time: 3300 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: For the vanilla sponge:; Dry ingredients-; 1 1/4 cup all purpose flour; 1/2 tsp baking soda; 1 tsp baking powder; Wet ingredients-; 100 gm melted butter; 200 gm condensed milk; 1 tbsp sugar; 1/2 cup water; 1/2 tbsp vanilla essence; For chocolate sponge:; Dry ingredients-; 1 cup all purpose flour; 1/4 cup cocoa powder; 1/2 tsp baking soda; 1 tsp baking powder; Pinch coffee powder; Wet ingredients-; 100 gm melted butter; 200 gm condensed milk; 1 tbsp sugar; 1/2 cup water; 1/2 tbsp vanilla essence; For frosting:; 3/4 cup whipping cream; For ganache-; 50 gm fresh cream; 100 gm milk chocolate; For decorating:

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#sweettooth
This cake has less cream inside and has a lovely pattern of alternate chocolate and vanilla sponge!

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#sweettooth
This cake has less cream inside and has a lovely pattern of alternate chocolate and vanilla sponge!

Saved

Ingredients

55 minutes

8-10 servings

For the vanilla sponge:
Dry ingredients-
1 1/4 cup all purpose flour
1/2 tspbaking soda
1 tspbaking powder
Wet ingredients-
100 gmmelted butter
200 gmcondensed milk
1 tbspsugar
1/2 cupwater
1/2 tbspvanilla essence
For chocolate sponge:
Dry ingredients-
1 cupall purpose flour
1/4 cupcocoa powder
1/2 tspbaking soda
1 tspbaking powder
Pinchcoffee powder
Wet ingredients-
100 gmmelted butter
200 gmcondensed milk
1 tbspsugar
1/2 cupwater
1/2 tbspvanilla essence
For frosting:
3/4 cupwhipping cream
For ganache-
50 gmfresh cream
100 gmmilk chocolate
For decorating:
Chocolate chips as required

Saved

Steps

55 minutes

1

For vanilla sponge: Sift all the dry ingredients 3-4 times. Keep them aside.
2

In a bowl take all the wet ingredients and heat on high for 1 minute in a microwave.
3

Mix the dry ingredients to wet ingredients gradually in three parts.
4

Don't over mix. The mixture should have smooth texture.
5

Pre heat the oven for 10 minutes at 170°C.
6

For chocolate sponge: Sift all the dry ingredients 3-4 times.
7

Pour both the mixtures in 6" greased cake tins.
8

Bake both the cakes in the oven for 50 minutes or till the toothpick inserted comes out clean. Cling wrap the sponges after they cool and keep them in fridge for 4-5 hours.
9

For chocolate ganache- Heat the fresh cream till bubbles are formed. Now add this heated cream to chopped chocolate pieces.
10

Cover it and keep it aside for 10 minutes. Now mix both of them properly and let the ganache set at room temperature for 6-8 hours.
11

Whip the whipping cream till stiff peaks are formed.
12

Mix the chocolate ganache and half the quantity of whipped cream to make CHOCOLATE MOUSSE.
13

Now cut the above portion of both the sponges.
14

Cut the remaining both the sponges into half.
15

Now using a 4" round cutter cut all the 4 parts of the sponge.
16

Take a cake board and apply some whipped cream and then place chocolate ring and apply some whipped cream on the inner side and place a 4" round sponge of vanilla inside the chocolate ring. Now soak the layers with sugar syrup properly and the apply thin layer of whipped cream on it.
17

Next place the vanilla ring and apply whipped cream on the inner side and place the 4" round chocolate sponge. Soak this layer with sugar syrup properly and then apply thin layer of whipped cream.
18

Similarly arrange the other two layers above it.
19

Crumb coat the whole cake properly with chocolate mousse and keep it in fridge for about an hour.
20

Give final coating of chocolate mousse and decorate with whipped cream. On the top add chocolate chips.