1. Preheat oven to 350 degrees F. Grease 2 10″ round pans.
2. Sift together the flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, cream butter at medium speed until softened, 1 to 2 minutes.
4. Gradually add sugar and vanilla, and continue until colour is lightened, 3 to 4 minutes, scraping down sides once or twice.
5. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.
6. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture.
7. Divide batter into 2/3 and 1/3. Pour 2/3 of batter into the 2 pans evenly.
8. Add the cocoa to the remaining 1/3 batter then drop by the tablespoonfuls onto the yellow batter. Marble with a knife. Bake for approx 20 minutes or until cake is done. Cool fully before assembling.
White and Dark Chocolate Mousse:
• 4 oz. bittersweet dark chocolate
• 4 oz white chocolate
• 3 cups heavy cream
1. In two separate small bowls, place the finely chopped white and the bittersweet chocolate.
2. Bring 3/4 cup cream to a boil then pour half over each of the chocolates to melt them. Stir the hot cream in well to ensure it is free of lumps and chocolate is fully melted. Set aside for 10 minutes until slightly cooled.
3. Whip 2 1/4 cups of the cream until soft peaks form. Divide the whipped cream into two equal portions and fold the chocolate into each. You should now have one bowl of white chocolate mousse and one bowl of dark chocolate mousse. Store in fridge.
Dark Chocolate Ganache:
• 6 oz dark chocolate
• 3/4 cup whipping/heavy cream
1. Finely chop the dark chocolate and place in a bowl.
2. Bring the cream to a boil then pour over the chocolate. Stir to incorporate and melt chocolate. Spread over the top of the cake only AFTER it has been refrigerated.
1. Slice each cake in half to get 4 cake layers, you only need 3 so go ahead and eat the 4th layer, it is decadent enough to be eaten without frosting of any kind.
2. Place one layer onto a cake board and spread white chocolate mousse 1 cm away from the edge. The weight of the 2nd and 3rd layer will push down on the cake and squeeze the mousse to the outer edge, don’t worry :)
3. Place 2nd layer on top of mousse, spread dark mousse all the way to the edge.
4. Top off cake with final cake layer then transfer to fridge for at least 30 mins.
5. Remove cake from fridge, pour ganache on the top. ENJOY <3