In a bowl, mix together 1/4 cup of cream and veg gelatin and set aside for 5 minutes.

In another bowl mix together chopped white chocolate and 1/2 cup of cream.

Heat it on a double boiler or in MW for 1 or two minutes.

Mix well until the chocolate is completely dissolved.

Add the bloomed veg gelatin to the chocolate and mix well. Allow the mixture to cool.

Beat the remaining 1/2 cup of cream until stiff peaks form.

Add it in two batches and mix well to combine.

Line a 7" cake tin with cling film and pour the prepared mixture into it.

Place it in freezer until set. It may take 5-6 hours.

In a bowl, mix together 1/4 cup of cream and veg gelatin and set aside for 5 minutes.

In another bowl mix together chopped dark chocolate and 1/2 cup of cream.

Heat it on a double boiler or in MW for 1 or two minutes.

Mix well until the chocolate is completely dissolved.

Add the bloomed veg gelatin to the chocolate and mix well. Allow the mixture to cool.

Beat the remaining 1/2 cup of cream until stiff peaks form.

Add it in two batches and mix well to combine.

Line a 7" cake tin with cling film and pour the prepared mixture into it.

Place it in freezer until set. It may take 5-6 hours.

Preheat oven to 180°C.

In a bowl mix together flour, sugar, cocoa powder, baking powder and baking soda.

Whisk well until combined.

Add oil, curd, milk and vanilla and mix well.

Add hot coffee to the batter and whisk to combine.

Grease and dust two 7" pans and divide the batter between those.

Bake for 35-45 minutes in the preheated oven or until a tooth pick comes out clean.

Cool on a wire rack, wrap it in cling film and freeze until assembly.

Place the 7" cake tin on a cake board and mark the outline.

Cut it with a sharp knife and this round board will serve as the base for our cake.

Whip two cups of whipping cream and set aside for frosting.

Take a dollop of the whipped cream and add it on the cake board.

Place the cake on top of it.

Drizzle generous amounts of simple syrup on the cake and let it absorb.

Apply a thin layer of cream on top of the cake and place the frozen white chocolate mousse layer.

Again apply a thin layer of cream and place the dark chocolate mousse layer.

Now frost the cake with whipped cream.

Freeze the whole cake for 5-6 hours.

In a bowl mix together water and gelatin and allow it to bloom for five minutes.

In a sauce pan, mix together water, sugar, condensed milk and bring the mixture to boil.

Switch off lame and add the gelatin to it.

Once the gelatin is dissolved, add the vanilla essence and mix well.

Pour this hot mixture over chopped dark chocolate.

Once the chocolate melts, add cocoa powder and whisk well.

Allow the mixture to cool.

When the temperature is 32°C, pour it through a sieve in a pouring jug.

Now place the cake on a baking tray and a small cake tin.

Pour the glaze evenly on the cake so that it covers all the sides.

Remove the excess dripping glaze with a spatula and gently place it on a cake board.

Place the chocolate flower on top of the cake.

Freeze it for two hours before slicing it.