Chocolate mousse checker cake

Chocolate checkerboard mousse cake

•For Eggless Chocolate cake;
Wheat Flour 125 g (minus 1 tbspn)
Corn flour 1 tbspn
Baking powder 1 tsp
Baking soda 1 tsp
Cocoa powder 2 tbspn
Vanilla essence 1 tsp
Butter (melted) 60 g
Condensed milk 200 g
100 ml milk(use as required)

•For White chocolate mousse;
150 g white chocolate
300 g whip cream
2 tsp gelatin

•Cocoa power to sprinkle on top

Method;

^For cake, sieve dry ingredients together and set aside. In another large bowl mix wet ingredients (do not add all the milk add only half... use other half in end if required).

^Mix dry mixture to wet mixture in portions. Add remainder milk if required, look for idli batter consistency. Pour in greased 6" pan and bake. Let it Cool completely.

For cutting cake layers;

^ Cut cake in 3 layer of 2 cm width.
^ In a spring form pan, prepare base by pressing one of the 3 layers of cake, soak with sugar syrup and keep in fridge to chill.
^use cutters or paper stencil to cut 3 even circles of both layers (like u c in darting board)

For making white chocolate mousse;

^Mix gelatin in 4 tsp cold water and leave for 5 min.
^Heat 150 g whip cream till warm n add chocolate. Melt the whole chocolate in cream and let it cool.
^ Heat gelatin mixture till it melts completely and add to chocolate mixture. Mix well and let this cool to room temperature.
^now take remainder chilled whip cream and beat till stiff peaks and add to chocolate gelatin mixture and fold everything together.

For assembling the cake;

^Remove pan from fridge. Spread thin layer of mousse over it.
^Place the cut circles alternately. Fill gaps with mousse. Our bottom base being of choco cake the next layers outer side should be white Mousse...so arrange accordingly.
^ I arranged total 4 layers including the base layer.
^ Spread a generous layer of mousse on top and spread evenly. Cover and keep in fridge to set. At least for 4-5 hours.
^Apply dark chocolate ganache on sides of cake (optional)
^ Sprinkle cocoa powder on top. Be creative to make it as beautiful as possible.
Enjoy as party dessert to amaze your guests.

This recipe serves 8-10 people