Diwali Cake

Chocolate Cinnamon Cake	Add all ingredients in a bowl and mix at slow speed for 1 minute. Scrape bowl and mix for 4 minutes on medium speed. Scale 500g in an 8” Pan. Bake at 165°C/329°F Air flow 3, for approximately 30 minutes (Internal Temp. 92-96°C/198-205°F).

Chocolate Cardamom Mousse	With a whisk attachment, whip One Step Gelatin Free Mousse and water for 1 min. on slow speed. Scrape bowl and mix 3 minutes on high speed. Add cardamom and melted chocolate and fold in until homogenized.

Cardamom Syrup	In a small saucepan over medium heat, add the crushed cardamom pods and lightly toast for 1 minute until fragrant. Add water, sugar, lemon peel, orange peel, cinnamon stick, and vanilla extract. Stir until the sugar dissolves completely. Bring to boil, then turn down heat and simmer for 10 minutes or until it reaches a syrup-like consistency. Remove from the heat and let the syrup cool completely.

Assembly	Start with a layer of chocolate Sponge, soak with Cardamom syrup, spread 90g of pistachio Pralicrac and spread 250g of Mousse. Repeat for a 3 layers cake. Ice the cake with Chocolate cardamom mousse and chill. Melt Belgian Pure Ganache and pour over cake to drip and let set.

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