METHOD
1. Whisk eggs and sugar at high speed until think and creamy (not just frothy, but creamy!). Add in emulco.
2. Fold in sieved flours (plain, corn, self-raising, cocoa).
3. Fold in oil.
4. Pour into cake tin and bake for 40 min (180 degree).
5. Slice cake horizontally into 4 pieces after cake is cooled.
6. Prepare syrup by mixing the ingredients well.
7. 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.
8. 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.
9. Spread the whole cake with a thin layer of whipped cream. Refrigerate cake until set.
10. Topping: Double boil cream, add in chopped chocolate and butter, stir until all melted and mixed well.
11. 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!
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