Ingredients:

Prepare Chocolate Cake (Layer 1):
-Egg 1
-Olper’s Milk ½ Cup
-Cooking oil ¼ Cup
-Vanilla essence 1 tsp
-Bareek cheeni ½ Cup
-Maida 1 & ¼ Cup
-Cocoa powder ¼ Cup
-Himalayan pink salt ¼ tsp
-Baking powder 1 tsp
-Baking soda ½ tsp
-Hot water ½ Cup

Prepare Chocolate Mousse (Layer 2):
-Ice cubes as required
-Olper’s Cream chilled 250ml
-Semi sweetened dark chocolate grated 150g
-Icing sugar 4 tbs
-Vanilla essence 1 tsp

Prepare Chocolate Top Shell (Layer 4):
-Semi sweetened dark chocolate grated 100g
-Coconut oil 1 tsp
-Sugar syrup
-Cocoa powder

Directions:

Prepare Chocolate Cake (Layer 1):
In a bowl,add egg,milk,cooking oil,vanilla essence,caster sugar & beat well.
On a bowl place a sieve,add all-purpose flour,cocoa powder,pink salt,baking powder,baking soda & sift together then beat until well combined.
Add hot water & beat well.
On greased 8-inch baking pan lined with butter paper,pour cake batter & tap few times.
Bake in preheated oven at 180C for 30 minutes (on lower grill).
Let it cool at room temperature.

Prepare Chocolate Mousse (Layer 2):
In a large bowl,add ice cubes,place another bowl in it,add cream & beat for 3-4 minutes.
Add icing sugar,vanilla essence & beat until stiff peaks form.
In a another small bowl,add dark chocolate,3-4 tbs of cream & microwave for a minute then mix well until smooth.
Now add melted chocolate in cream mixture & beat until well combined.
Transfer to a piping bag & refrigerate until use.

Prepare Chocolate Top Shell (Layer 4):
In a bowl,add dark chocolate,coconut oil & microwave for a minute then mix well until smooth.
Remove cake from baking pan & trim cake as per cake tin size with the help of a round cutter (6.5” cake tin).
Place the cake in the bottom of tin box,add sugar syrup & let it soak for 10 minutes.
Pipe out prepared chocolate mousse on the cake & spread evenly.
Pipe out a thin layer of chocolate ganache (layer 3) & spread evenly.
Pour melted chocolate,spread evenly & refrigerate until set.
Sprinkle cocoa powder & gift it to your loved ones.