Ingredients

How to make it

  • 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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Reviews & Comments 6

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    " It was excellent "
    mumtazcatering ate it and said...
    YOU ARE TRULY GIFTED VINDEE MAY YOU CONTINUE
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  • juliagulia 6 years ago
    Really wonderful. Bravo!
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    " It was excellent "
    ahmed1 ate it and said...
    Vindee,this is proffetional.Thanks for the pictures.
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  • cakelady 6 years ago
    Beautiful Vindee!
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  • invisiblechef 6 years ago
    Wow!! This is a beatiful birthday cake, love the flowers all around.
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  • clbacon 6 years ago
    How gorgeous!
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