GETTING READY

Take a Idli cooker or any big pressure cooker or any huge pot and add the 1½ cups of salt to it. Spread it well and put in a wire stand followed by a perforated plate.

Cover this, Remove the whistle if using pressure cooker and let it heat up in med flame.

MAKING

Add the lemon juice to the milk. And keep it aside for 5 mins.

In a mixing bowl, add in the butter and beat it well for about an minute.

Now add in the powdered sugar and beat it well until its creamed basically beat till its light, fluffy and creamy.

In another bowl/plate sift in the maida, salt, baking powder, baking soda, salt (if using unsalted butter), cocoa and coffee twice.

Add half of the dry mix and all the buttermilk (Milk and Lemon mix) to the butter-sugar mix. Now mix it really well. Now add rest of the dry mix and mix well and make sure there are no lumps.

Now take any 7" cake tin or a utensil of such diameter and spread some oil in there. Now place a butterpaper (optional) and grease it with oil as well.

Add all the batter to the tin and tap it once.

Now transfer the tin to the hot cooker and quickly close it. Now in med-low flame, let it bake for about 35-40 mins.

Check with a toothpick, Pierce a toothpick in the center of the cake, if it comes out clean its ready. Take it out and let it come down to room temp.

Once the cake comes down to room temp, put it in the refrigerator for about 4-5 hours.

For ganache, take the cream and add it to a saucepan. Now let it heat till bubbles appear in sides. Switch off the flame.

Add the chopped chocolate to the cream and let it rest for about an minute. Take a whisk and mix it really well till its smooth and creamy.

Transfer it to a bowl and transfer to a refrigerator for about an hour or two. I kept mine for about 4 hours.

For Mousse, take the whipping cream and whip it to soft peaks, now add the sugar and beat it to stiff peaks.

In a saucepan, boil some water and place a bowl over it which has the chocolate. Now slowly melt it. Make sure the boiling water is not in contact with the bowl.

Let the chocolate come down to room temp. Now add little bit of whipped cream to it and mix it well, add this to the whipped cream and whip it till everything's well mixed. Keep aside.

For assembling the cake. Take a bowl and keep a plate over it. Our turn table is ready, Now place the chilled cake and using a long knife level the top. Now slice the cake into two layers.. Keep aside.

Take little bit of mousse and spread it in the center of the plate now keep the first layer of cake. Sprinkle some sugar syrup over it.

Now add some mousse to a piping bag and cover the edge of the layer. We're making a dam so that the ganache does not pop out. Now add the ganache and spread it.

Place the second layer and sprinkle sugar syrup. Now add a few dollops of mousse and spread it well on top as well on sides using a long knife turning the table well. Watch the video for reference.

If you feel the ganache is popping out, then spread a thin layer of mousse first on the sides then the top and freeze it for about 30 mins. Now spread it really well.

SERVING

Decorate as you wish, I used chocolate shards and chocolate shavings. Refrigerate. Slice the cake and enjoy.

NOTES

For Chocolate Shards, Take a little bit of melted chocolate and spread it on a butter paper. After it sets break big shards. You're done! 

For Chocolate shavings: Take a little big of chocolate and peel it using a peeler. Keep it in the fridge for 5 mins

The cake can be made in a normal oven too, bake it at 180 C for 35 min in a preheated oven