Instructions:

• Cotton Sponge Cakes

1. Preheat oven 160°C/320°F.

2. Separate the eggs. Add 3 egg yolks into each mixing bowl.

3. In one of the 3 yolk bowl, add sugar. Mix vigorously until well combined.

4. Add in the oil, milk, vanilla extract and salt. Mix vigorously until well combined.

5. Sift in the flour. Whisk and fold in a circular motion, do not over mix. Set aside.

6. Repeat the same process for the other 3 yolk bowl. Add sugar. Mix vigorously until well combined. Add in the oil, milk, vanilla extract and salt. Mix vigorously until well combined. Sift in the flour and cocoa powder. Whisk and fold in a circular motion, do not over mix. Set aside.

7. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed.

8. Add half of the egg whites into the vanilla batter in 3 batches. Fold in a circular motion until combined. Switch to a spatula and continue folding until combined, do not over mix.

9. Add the remaining egg whites into the chocolate batter in 3 batches. Fold in a circular motion until combined. Switch to a spatula and continue folding until combined, do not over mix.

10. Transfer each vanilla batter and chocolate batter into a 7x7-inch pan respectively. Drop the pan on the table to release bubbles.

11. Bake in preheated oven at 160°C/320°F or until an inserted skewer comes out clean.

12. Remove the cake from the pans, cool them completely before slicing.

13. Slice each of the cake into 2 slices, I trim off the top and bottom to make them completely crust free.

14. Using a 4x4 inch and 2x2 inch square mould to cut the middle, forming alternative vanilla and chocolate cake sheets. Set them aside for assembly later.

• Mocha Ganache

1. In a bowl, add the dark chocolate coins.

2. Heat the whipping cream in a milk pot. Add instant coffee and sugar, stir until well dissolved.

3. Add the hot cream mixture into the dark chocolate coins. Let it sit for 5 minutes.

4. After 5 minutes, mix until the mixture is combined and smooth and no lumps. If there is still lumps, microwave a few more seconds and mix again until lumps free.

5. Cover and refrigerate for at least 30 minutes until the chocolate is hardened.

6. Mix the chocolate with an electric mixer until smooth, creamy and stiff.

• Whipped Cream (for the cake top)

1. In a mixing bowl, add whipping cream and sugar.

2. Mix until stiff peaks, do not over mix.

• Assemble the Cake

1. Add one layer of cake (one with the vanilla cake in the outer rim)

2. Brush the surface with syrup.

3. Add a layer of mocha ganache.

4. Add another layer of cake (one with the chocolate cake in the outer rim).

5. Brush with syrup.

6. Repeat no. 2 and 3.

7. Repeat no. 1 to 5 again.

8. Add a layer of whipped cream.

9. Refrigerate for at least 30 minutes or while working on the next step.

10. After 30 minutes when the cake is slightly hardened, trim off the sides of the cake.

• Decorations

1. Melt the semi-sweet chocolate and white chocolate separately.

2. Pour about three quarter of the semi-sweet chocolate on a non-stick parchment paper. Spread evenly to a thin layer. Refrigerate for 4-5 minutes.

3. Transfer the remaining chocolates onto a piping bag. Pipe into the prepared chess mould. Refrigerate 10-15 minutes or until they are set.

4. Cut the layer of chocolate into square.

5. Remove the chess chocolate from the mould. Pipe a thin layer of respective chocolate to stick the pairs together.

6. Decorate on top of the cake.