Butter, flour and line the bottom of an 18 cm round cake pan.
Combine flour, cocoa powder, salt, baking powder, and baking soda and sieve to mix.
In a separate bowl, beat sugar and egg yolk until creamy, add in vegetable oil. | In another bowl beat in white egg to soft peak. Very gently incorporate white egg and dry ingredients in parts to the sugar yolk mixture till well combined.
After the cake batter is mixed well, pour the batter into the cake pan and bake it for about 35-40 mins.
Kiwi Mascarpone whipped cream:
Combine sugar and cream and beat until single stiff peaks are formed
Soften mascarpone cheese and combine with whipped cream, whipping on low speed till soft peaks are formed.
Be careful not to over beat them. Mix diced fruit to whipped cream.
Bring the cream to boil in a sauce pan. Remove from heat and put in the chocolate and let them rest for 2 mins then add butter and keep aside for about 5 to 10 mins and very gently mix the chocolate till they become glossy and has good pouring consistency.
Slice the cake into three layers. Divide the cream in two portions.
Place top layer of the cake at the bottom and spread one portion of the cream uniformly.
Now place the middle layer of the cake and spread the other portion of the cream. Now place top layer of the cake.
Place the cake on the wire rack, pour the ganache on the cake and tap a little to get it to spread uniformly. Top it fresh fruit or anything you desire.
Recipe Courtesy: A Pinch Of Love
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.