| Ingredient | Method |
| Cake : 8B egg yolks 40g caster sugar 80g veg oil 25g cocoa powder 10g dark cocoa powder 135g milk 130g LP flour 1/2 tsp baking powder 2tsp vanilla extract 8B egg whites 100g caster sugar 1/4tsp cream of tartar Whipped White chocolate cream cheese 100g white chocolate coins 20g butter 40g sour cream 100g cream cheese 250g heavy cream, chilled 10g caster sugar Whipped Chocolate cream cheese 100gBeryl's dark chocolate coins 20g butter 1tsp vanilla extract 40g sour cream 100g cream cheese 250g heavy cream, chilled 10g caster sugar Whipped Extra Dark Chocolate cream cheese 100g Beryl's extra 75% dark chocolate coins 20g butter 10g Dark cocoa powder 1tsp vanilla extract 40g sour cream 100g cream cheese 250g heavy cream, chilled 10g caster sugar | Cake 1. Line two 8 inch cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. Divide meringue into two equals portion. 5. In another bowl, beat egg yolks, sugar, veg oil and milk until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. Using a whisk, fold one-third of the 1st portion of egg whites mixture into the flour mixture to lighten it. Fold in remaining cream using a rubber spatula. 8. Pour chocolate batter into cake pan and tap pan on the counter to remove air bubbles. 9. Smooth the top of batter by using spatula, to remove any remaining bubbles. 10. Bake in preheated over for 40-45 minutes or until top is evenly browned. 11. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 12. Cut 2 of horizontal slice from the chocolate cake 1-1.5cm deep. whipped cream: ~ Microwave chocolate coins and butter for few seconds. ~ Remove from microwave and stir until chocolate coins fully melted. Cool completely. ~ Beat cream cheese, sour cream, sugar and melted chocolate into a bowl until smooth. ~ Pour heavy cream into it. ~ Whip cream on high speed until stiff peaks form. ~ Transfer into piping bag. ~ Repeat above process for another chocolate cream. |
| Assembly: 1. Place first layer of the chocolate cake and using a cake plastic cover to cover around the cake. 2. Pipe the extra dark chocolate cream onto the cake and place another layer of the cake. 3. Repeat the above process until finish. 4. Chill overnight. 6. Remove from the mould. Decorate as desired. | |
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