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Ingredients required for vancho Cake:
Vanilla chiffon cake base- 7" cake - slice into 3 or 4
Chocolate chiffon cake base-7'' cake -slice it into 3 or 4 layer.
For the white chocolate ganache:
White chocolate - 150 gms.
Heavy cream- 100 ml.
For the chocolate ganache:
Dark semisweet chocolate -100 gms.
Heavy cream- 100 ml.
For the whipped cream:
Whipping cream-chilled 2 cups.
For sugar syrup:
Sugar-1 cup.
Boiled water-1 Cup.
Method of preparation :
To prepare chocolate ganache, boil water (1 inch )in a saucepan over low flame. place a heatproof bowl above the saucepan.
Add cream and chocolate (pieces ) to the cream.
Stir and fold until the chocolate starts to melts.
Prepare both chocolate and white chocolate ganache in this way.
Allow this to cool completely or refrigerate them to cool.
To make whipped cream, chill the bowl and whisk attachment in the refrigerator for 10 minutes.
Whip the cream on high speed until stiff peaks form.
Fill the piping bag with half of the chocolate ganache.
Mix the whipped cream(3/4 cup) with the remaining chocolate and fold well.
Trim the edges of the cake(Removing the hard crusts.) Slice the cake into 3 or 4 layers.
To assemble the cake,
Layer it alternatively ie... first keep one vanilla layer. Apply some sugar syrup to wet the cake.Top it with vanilla frost now put the chocolate cake and on top of it put chocolate frost. Repeat it when all layers are done.
Cover the cake white frosting and put this cake in the fridge for them to set.
Once set pour the white chocolate ganache on to it evenly. And drizzle the chocolate ganache on it than with a toothpick you can design it as you want.
Pipe the remaining chocolate cream at the base or as desired.
Put the cake in the refrigerator for at least 1 to 2 hours to set.
Slice and enjoy...
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