Chocolate lovers delight, pure bliss & you’ll slip into a dream…
This is a trending cake in India, I’d been seeing this cake all over Insta & that kinda tempted me to make this from scratch as this is not available in Canada.
It’s a 5-layer cake & is assembled in a cake tin.
I searched a few stores & couldn’t get hold of the cake tin, apparently, it’s only sold during Christmas. Hence, I had to make the cake box as well, with just a couple of things from the craft center like a cardboard box & decorative tape, a pretty cake box was ready.
Here is the DIY cake box
The 5 layers are chocolate cake, chocolate pudding, chocolate mousse, ganache & cocoa powder.
Assemble everything in the cake tin or box & keep it in the refrigerator for an hour to set. The ganache on the top will solidify. While having this cake, first we have to crack the top ganache layer and then scoop all the 5 layers & indulge in it.
Decadent, rich & insanely chocolicious!
Assembling pictures
Chocolate Cake- First Layer
Chocolate Pudding- Second Layer
Chocolate Mousse-Third Layer
Ganache- Fourth Layer 
Dusted With Cocoa Powder- Fifth Layer
- All-purpose flour- ¾ + ⅛ cups
- Sugar- 1 cup
- Cocoa powder, unsweetened- ¼ + ⅛ cup
- Baking powder- ½ tsp
- Baking soda- 1 tsp
- Salt- ½ tsp
- Buttermilk- ½ cup
- Vegetable oil- ¼ cup
- Egg, at room temperature- 1
- Vanilla extract- 1 tsp
- Instant coffee powder- 1 tsp, mixed with ½ cup lukewarm water
- Custard powder- 1 tbsp
- Cold Milk- ¼ cup
- Milk- 1 cup
- Sugar- 2 tbsp
- Cocoa powder- 1tbsp
- Heavy whipping cream- 1 cup
- Melted chocolate- ¼ cup
- Chocolate, melted- ½ cup
- Cocoa powder
- For making this cake, use good quality chocolate.
- Firstly make the chocolate cake, you can use any of your favorite chocolate cake recipes.
- This is my favorite chocolate cake recipe.
- Preheat the oven to 350 F or 175 C.
- Grease an 8-inch round cake pan with butter, line with parchment paper. Keep aside.
- In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda & salt.
- In another bowl, add buttermilk & oil, combine well using a whisk.
- Add the eggs & beat well using a whisk.
- Add vanilla extract & mix well.
- Using an electric hand mixer or use a stand mixer with paddle attachment.
- Add the flour mix in 2 additions to the buttermilk mix & beat at low speed till well incorporated.
- In a bowl, combine instant coffee with ½ cup lukewarm water.
- Add the coffee mix to the cake batter & beat at low speed for a minute.
- The cake batter will be watery, don't worry it will set well while baking.
- Pour the batter to the prepared pan.
- Place the cake pan in the preheated oven & bake for 40 minutes.
- After 40 minutes, take the cake pan out of the oven & let completely cool down.
- Half the cake using a serrated knife.
- I've used 5 inches diameter cake tin.
- I'd to cut a 5-inch round out of one of the halved cakes. Keep it aside.
- While the cake is getting baked, make the pudding & mousse.
- In a bowl, combine ¼ cup cold milk & custard powder.
- Place a saucepan over medium heat, add 1 cup milk, sugar & cocoa powder; combine well & let the milk come to a boil.
- Add the custard mix & keep stirring till the mixture thickens.
- Pour the pudding mixture to a bowl & keep in the refrigerator for an hour, let it set well.
- I've added melted chocolate to make the mousse.
- To a microwave-safe bowl add chocolate bars (I've added 6 squares of chocolate) & heat in the microwave for a total of 2 minutes, take the bowl out of the microwave every 30 seconds & combine well.
- I used ¼ cup melted chocolate.
- To a large bowl, add heavy whipping cream & using an electric hand mixer beat well at high speed till the cream starts to whip.
- Add ¼ cup melted chocolate to the whipped cream, beat at high speed till soft peaks have formed.
- Keep the mousse in the refrigerator.
- Make the ganache just before assembling the cake, if prepared well in advance the ganache will harden.
- For making ganache, I didn't add heavy cream, if you prefer you can add ¼ cup heavy cream as well.
- To a microwave-safe bowl, add 8 squares of chocolate bars & heat in the microwave for 2 to 3 minutes (every 30 seconds take the bowl out of the microwave & mix well) till the chocolate has melted.
- Without adding the heavy cream, the melted chocolate will be very firm when it hardens. With heavy cream, the ganache will be much softer. The firmness depends on the amount of cream added.
- I've used 5-inch diameter cake tin or cake box.
- Since I've used a cake box, I lined it with parchment paper. For the cake tin, don't have to line it.
- Place the 5-inch diameter round chocolate cake into the cake tin as the first layer.
- Top with chocolate pudding as the second layer.
- Spread the chocolate mousse on top of the pudding as the third layer.
- Pour the melted chocolate or ganache, close to ½ cup on top of the mousse, as the fourth layer.
- Dust with cocoa powder as the topmost layer.
- Close the cake tin with the lid.
- Keep it in the refrigerator for an hour.
- The melted chocolate layer will solidify.
- Using a spoon, crack the melted chocolate layer & gently scoop the layers.
- Indulge in this decadent & rich dream cake, it's chocolicious!
