Chocolate Layer Cake Base

1. Preheat oven to 180^oC. Line two 12” x 12” baking pan with parchment paper.
2. Mix and sift Ingredient A. Set aside flour mixture.
3. In a mixing bowl, mix Ingredient B at low speed for about 1 minute. Add in Ingredient C and flour mixture, mix for another minute. Increase to high speed for 6 – 7 minutes until batter is light and fluffy.
4. Add in chocolate paste at low speed. Once combined, scrap down the side of the mixing bowl. Turn on low speed and gradually add in the melted butter.
5. Pour the batter equally into two lined baking pans and bake for 20 – 25 minutes*
6. Once baked, allow the cake to cool before removing from the pan. Slice into 9cm x 22cm pieces.

*Tips: Stagger or rotate the pans halfway through baking to ensure even baking.

Chocolate Ganache

1. Heat whipping cream until it simmers. Pour in chopped dark chocolate and let it sit for a couple of minutes.
2. Stir gently till combined and cover the ganache with plastic wrap. Cool in the fridge for an hour.
3. Once chilled, whisk ganache at medium speed until light and fluffy. Set aside.

Crispy Almond

1. Melt the chopped dark chocolate. Stir in the hazelnut paste, roasted almond nibs and feuilletine. Set aside.

Assemble

1. Spread a thin layer of chocolate ganache followed by a layer of crispy almond over a chocolate layer cake base. Top with another layer of chocolate cake.
2. Pipe a generous amount of chocolate ganache on the cake and top it with another layer of chocolate cake.
3. Repeat Step 1.
4. Complete the cake by spreading a thin layer of ganache on the surface of the cake and dust generously with cocoa powder. Decorate with desired fruits or chocolate.