Ingredients

Let’s Cook!

• 1
  Preliminaries:: Prepare 2 molds, and cover them in paper. Combine the ● ingredients and sift. *Preheat the oven to 170°C before baking.
• 2
  Place the ○unsalted Butter into a bowl and mix into a cream, add in salt and granulated sugar, and mix until it turns white and thickens.
  
• 3
  Next, add in the whisked eggs and ⋆vanilla extract and mix well. Then add in the sifted • ingredients, and mix well until it produces a "glaze".
  
• 4
  ~Divide the batter in half. Add the ✿ cocoa to one half of the batter and mix.
  
• 5
  Pour the individual batters into the prepared molds, and make an indent in the center of the batter.
  
• 6
  Bake in the oven at 170°C for 35~40 minutes. Remove from the molds and cool on top of a cake cooler.
  
• 7
  Making the Chocolate Glacage: ⋆Soak the gelatin in three times the amount of water (not listed).
• 8
  Add in the ◍ ingredients and turn on the heat it dissolve it, add in the cocoa, and mix until smooth.
• 9
  Add in the heavy cream and bring to a boil, turn off the heat and let the residual heat subside, and add in the gelatin and dissolve it. Strain once, and let cool to about skin temperature.
  
• 10
  Putting it together: Cut the surface off the cake, cut into two 2cm slices, for 4 slices total.
  
• 11
  ~Making the round cut-out shape: Cut out large (8cm diameter) rounds from the cakes, and pack the cocoa into the white cake.
  
• 12
  ~Cut out another circle from the center of the cake: Cut out a small (φ4cm) circle, and place into the opposite cake.
  
• 13
  Thinly coat the cake with frosting from Step 9, and stack up each slice so that the colors are alternating.
  
• 14
  Attention: Actually all seven sections are coated with the Step 7 frosting.
  
• 15
  Use the remaining amount of frosting to coat all around the cake and make a glacage♬.~Then just let it chill and solidify. ☝If you tilt the cake and spread it out while turning it, it will work out well.
  
• 16
• 17
  Make the chocolate decorations, decorate the cake, ~and it is done!
  
• 18
  This is the chocolate syrup I used. Use this in place of the plain cocoa and frosting, I recommend this for the glacage (icing). Heat this up in a hot water bath, and add in the gelatin that has been dissolved in water.