Five Layer Chocolate Cake

An indulgent decadent five layer chocolate cake which I baked exclusively for this valentine’s day. I believe chocolate is one of the greater sensuous and aphrodisiac food known and loved by people of all age. After all who doesn’t like chocolate as a special treat. So, I couldn’t think anything beyond dark sensuous chocolate. It’s a special cake for this special day, when love is in the air. I agree that just one day marked for this great feeling called love, can’t be enough. But I am totally okay, if someone there created this special day to be celebrated once in an year, then why not. Why not just cuddle up and stay warm and enjoy the moments. What’s there to get bogged down with so much of cynicism in life! This is a little unlike my other recipes which are fast and easy to make. This cake involves quite a few steps and but trust me that all that time you spent making this in your kitchen with your loved one is complete worth it.

Five Layer Chocolate Cake

2016-02-13 07:14:12

Five Layer Chocolate Cake

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For dark chocolate fudge cake

1. 50 gm butter
2. 100 gm dark chocolate, chopped
3. 1/2 cup brown sugar
4. 1 egg
5. 1/2 cup plain flour
6. 1/4 cup plain yogurt

For white chocolate cheesecake

1. 1/4 cup heavy cream
2. 125 gm white chocolate, chopped
3. 250 gm cream cheese, softened
4. 1/3 cup superfine sugar
5. 1 egg

For espresso jelly

1. 3 tsp powdered gelatine
2. 1 1/2 cup water
3. 2 tbsp sugar
4. 1 tbsp espresso coffee granules

For milk chocolate mousse

1. 150 gm milk chocolate, chopped
2. 3/4 cup heavy cream

For dark chocolate glaze

1. 100 gm dark chocolate, chopped
2. 1 1/2 tsp vegetable oil

For chocolate waves

1. 100 gm dark chocolate, chopped
2. 1 tsp cocoa powder

Instructions

1. Preheat the oven to 160 degree C. Line a 9 inch springform cake tin with baking paper, extending the paper 5 cm above the side.
2. To make fudge cake, melt chocolate and butter together over a double boiler, mix until smooth. Remove from heat, add sugar, egg, flour and yogurt and beat well. Pour into prepared cake tin.
3. To make white chocolate cheesecake, stir cream and white chocolate together in a small saucepan over low heat, until melted. Let cool. Beat cream cheese and sugar in another bowl, until smooth. Beat in cooled chocolate mixture followed by egg. Pour over chocolate fudge batter in tin. Bake for 30 minutes, until the centre of cheesecake is set but has slight wobble. Cool in oven with door ajar. Refrigerate.
4. To make espresso jelly, sprinkle gelatine over 1/4 cup of water and let stand for 5 minutes, until dissolved. In a saucepan, add remaining water, espresso granules and sugar and let it come to boil over medium heat. Take off the heat, add soaked gelatine and mix well. Refrigerate the jelly for 15 minutes, until it has a consistency of pouring custard. Pour over cooled cake and refrigerate again to let it set completely.
5. To make mousse, melt chocolate in a double boiler. In a bowl, beat the heavy cream, until soft peaks form. Fold in melted chocolate and combine well. Spread the mousse over jelly in cake tin. Refrigerate for a couple of hours.
6. To make dark chocolate glaze, melt together chocolate and oil in a double boiler. Pour over chocolate mousse and let it set for a couple of minutes at room temperature.
7. Meanwhile make chocolate waves by melting the chocolate. Spread the melted chocolate in a thin layer on a baking paper. Place baking paper over a rolling pin and refrigerate to set completely. Break roughly into waves.
8. Remove cake from the pan and place on a serving plate. Remove baking paper from the sides and base. Top with chocolate waves and dust with some cocoa powder. Serve at room temperature.

By Himanshu Taneja

Adapted from Australian Women's Weekly

Adapted from Australian Women's Weekly

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