Pastry by Saloni

For Chocolate Cake
1 Start by preheating your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake ring or springform pan thoroughly and line the bottom with baking paper.
17 If using a cake ring, place a layer of aluminum foil underneath and add baking paper on top, making sure the base is well sealed from the outside. This helps the cake release easily after baking while keeping its edges perfectly straight and neat.
2 In a medium bowl, combine the milk with vinegar (or lemon juice) and let the mixture rest for about 5 minutes. During this time, the milk will curdle slightly, creating a natural buttermilk substitute that adds tenderness and a subtle tang to your cake.
3 Next, add the sugar, oil, and vanilla extract to the curdled milk. Whisk gently until the sugars dissolve and the mixture becomes smooth and uniform. 
4 Meanwhile, in a separate bowl, sift together the all-purpose flour, cocoa powder, instant coffee, baking soda, baking powder, and salt to evenly distribute the dry ingredients and prevent lumps.
5 Slowly incorporate the dry mixture into the wet ingredients, whisking until you achieve a smooth, lump-free batter. 
6 Pour the batter into the pan, smoothing the tops with a spatula. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean and the surface springs back when gently pressed. Once baked, allow the cake to cool in the pan to set.
For Chocolate Mousse
8 Start by making the chocolate mousse base. In a heatproof bowl, combine the chocolate, whipping cream (80ml / 1/3 cup) and corn syrup. You can either microwave in short 30-second bursts, stirring in between until smooth, or melt it gently over a double boiler by placing the bowl over simmering water, stirring constantly until silky. Let the mixture cool for a few minutes. 
9 Make sure your whipping cream(240ml/1cup) is cold, as chilled cream whips faster and holds its shape better. Pour it into a cold mixing bowl and beat with a hand mixer or stand mixer on medium speed until it forms soft to medium peaks when you lift the whisk, the cream should hold its shape but still be slightly soft at the tip.
10 Gently fold one-third of this whipped cream into the ganache to lighten it, then carefully fold in the remaining cream take care not to over mix or the mousse may split. Pour the mousse over the cooled chocolate cake and spread it evenly.
11 Chill in the fridge for at least 24 hours (do not freeze) to allow the mousse to set completely. 
For Demolding and Decorating the Cake
13 After chilling, place the cake in the freezer for 1 hour, then prepare to remove the cake ring for clean, sharp edges, revealing the beautiful, airy chocolate mousse layer.
16 To de mold, run a thin knife around the inside edge of the cake ring or release the latch of a springform pan, taking care not to disturb the edges.
14 Prepare the chocolate glaze by gently melting good-quality dark with whipping cream in a bowl until smooth and glossy. Let it cool until it thickens enough to coat the cake evenly without running off. 
15 Pour the glaze over the top, letting it cascade slightly over the edges for a polished, elegant finish. Decorate with chocolate shavings, a dusting of cocoa powder, or fresh berries for a stunning celebratory touch.