Indulgence Cake With Chocolate Glaze

Make buttermilk by adding vinegar to milk and letting it stand for 10 minutes. Then, sift and whisk the dry ingredients in a bowl.

Whisk together eggs, buttermilk, and oil in a separate bowl, and fold them into the dry ingredients to make a thick cake batter.

Mix warm water into the batter before pouring it into two 6-inch round cake tins and baking at 180°C for 30-35 minutes. Let cool completely.

Cut the cooled cakes into 4 layers.

Melt dark and white chocolate separately in a water bath, then set aside to cool slightly.

Combine softened butter with icing sugar, divide into two portions. Beat one portion with melted white chocolate, and the other with melted dark chocolate.

Beat cold whipping cream until thickened and doubled in volume, reaching the ribbon stage with soft peaks.

Mix 1/3 of the whipped cream with the white chocolate mixture, then fold gently until stiff.

Fold the dark chocolate mixture into the remaining whipped cream until stiff.

Transfer both chocolate mousses into separate piping bags.

Heat the cream until it is almost boiling, then pour it over the dark chocolate and golden syrup in a heat-proof bowl. Let the mixture sit for 3 minutes.

Stir gently until the chocolate is completely melted and smooth. Cool slightly, then transfer to a measuring cup for easy glazing.

Place the first cake layer on a cake board or serving plate. Pipe a layer of white chocolate mousse evenly over the cake layer and smooth the surface.

Place the second cake layer on top of the white chocolate mousse, then pipe a layer of dark chocolate mousse over the cake layer and smooth the surface.

Place the third cake layer on top of the dark chocolate mousse, pipe another layer of white chocolate mousse over the cake layer and smooth the surface.

Place the fourth cake layer on top, spread the dark chocolate mousse on the top and sides of the cake to crumb coat it. Smooth with a heated spatula or cake smoother.

Keep the cake in the fridge for at least 2 hours, or preferably overnight, to set.

Pour the chocolate glaze over the cake, allowing it to drip down the sides for a minute. If needed, pour more glaze down the cake's edges and smooth with a spatula to ensure even coverage.

Drizzle some melted white chocolate on the cake top and sprinkle some chopped pumpkin seeds or nuts.

Refrigerate the cake before cutting and serving to allow the glaze and mousse to fully set.

Melt some white chocolate using a water bath method until it is smooth and consistently drizzles. Drizzle the melted white chocolate on top of the cake in a decorative pattern.

For the leftover chocolate glaze, let it cool slightly to thicken, then pipe it around the bottom edge of the cake for a decorative border.

Chop some pumpkin seeds or pistachio nuts to sprinkle on top of the cake for added texture and visual appeal.