Recipe

Yin Yang Chocolate Cake With Marzipan Decorations Recipe

Add Step-by-Step Photos	Vindee / All my dishes 10 months, 2 weeks ago Time to post my daughter's 12th birthday cake. Chocolate cake it had to be because of its universal appeal; in addition, the daughter wanted a 'yin-yang' on top. DH suggested marzipan. That too was readily agreed upon. Having got direction of some so... More Prep:120m Cook:60m Servings:24	Vindee
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Ingredients

The basic cake was a 'Chocolate Sponge Cake'...

Ingredients for cake:

Eggs - 8

Powdered Sugar - 200gms

Flour - 150 gms

Cocoa - 6 tbsps

Cornflour - 4 tbsp

Baking powder - 2 tsps

Salt - 1/2 tsp

Vanilla essence - 2 tsps

Red food colour - 4-5 drops (optional)

Filling:

Cream - 400ml (35% whipping cream)

Castor Sugar - 5-6 tbsps (to taste)

Vanilla extract - 1tsp

Ganache:

Dark chocolate - 400gms

Cream - 300ml

Marzipan recipe posted earlier.

Directions

Method:

Preheat the oven to 180 degrees C. Line & grease 2 spring form 10" tins. ( I made 2 cakes in 2 batches/ 4 eggs each time since I have just 1 tin)

Sift the flour + cocoa + cornflour + baking powder + salt 3 times.

Beat eggs & powdered sugar for approx 10 minutes till mousse like & thick.

Add vanilla essence & food colour & beat.

Fold in the flour mix, 1 tbsp at a time, gently so that the beaten air doesn't escape.

Turn gently into tins & bake 25-30 minutes till done. Turn out onto racks & cool.

Cut each cake horizontally to get 4 layers ( 2 from each cake)

This was enough for about 25 servings. (You can half the weights; remember to use smaller size tins too.)

Filling:

Whip the cream + sugar + extract till the cream is thick & holds shape.

Sandwich the layers of the sponge with the cream (1/3rd each time).

Can be done a day in advance. Keep it covered in the fridge.

Ganache:

Break the chocolate into pieces & put it in a pan with the cream

Melt it over low heat, stirring constantly.

Take off heat. Stir vigorously with spoon. This gives it a gloss.

Cool. (The ganache will thicken as it cools).

Assembling etc:

Frost the sides of the cake with the ganache. Sprinkle chocolate shavings etc onto the sides & press gently. ( I used a mix of grated Toblerone & chocolate sprinkles)

Now cover the top of the cake with the remaining ganache. ( I reserved some for the 'yin' & a little to glue the marzipan to the sides of the cake)

Mark an area for the 'yin yang' with a round bowl. Place chocolate flakes around the edges, followed by the marzipan flowers, leaves, bugs etc. (see earlier post for making marzipan)

Mix a little black food colour into the reserved ganache for the 'yin'.

Melt some white chocolate with a tsp of cream to make a white ganache for the 'yang'.

Fill in the shapes; remember to mark the dots on either side.

Chill till ready to eat!! Keep out at least an hour before serving.

This is a luscious, light & chocolicious cake!

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