Celebration Cake
A seven-layer decadent chocolate indulgence that’s the ultimate celebratory dessert.
Across Burma, no celebration is complete without something sweet. Each gathering ends with plates piled high with mont, the Burmese word for snacks and sweets.
While chocolate cake isn’t traditionally Burmese, the idea behind it absolutely is. In Burmese culture, festive sweets are often rich and indulgent. Think: Htoe Mont, a sticky rice cake filled with nuts and fruit, or Sanwin Makin, the buttery semolina cake served at ceremonies. These desserts embody celebration, and every slice is meant to feel like a treat.
Our Celebration Cake takes this same philosophy and reimagines it through a modern, global lens. It mirrors the spirit of mont traditions in its indulgence, its richness, and its unmistakable ‘special occasion’ energy.
Whether you enjoy it at the end of a long meal, bring it home for a celebration, or create your own ritual around it, the Celebration Cake is our tribute to the Burmese way of celebrating with sweetness.
Ingredients:
For the cake sponge:
Castor sugar – 68.75 gm
Milk – 68.75 gm
Heavy cream – 28.25 gm
Coffee powder – 8.75 gm
Baking powder – 2.5 gm
Baking soda – 2.5 gm
Oil – 50 gm
For the dark chocolate mousse:
Milk – 50 gm
Amul cream – 50 gm
Cocoa powder – 20 gm
Castor sugar – 20 gm
Dark chocolate 54% – 50 gm
Elle n Vire cream (cold) – 50 gm
For the dark chocolate ganache:
Milk – 25 gm
Amul cream – 50 gm
Dark chocolate 54% – 50 gm
For the cherry compote:
Cherry frozen – 50 gm
Water – 5 gm
Invert sugar – 8 gm
Corn flour – 2 gm
Sugar – 10 gm
Pectin – 0.5 gm
Lemon juice – 1 gm
For the cocoa nib nougatine:
Cocoa nibs – 20 gm
Butter – 22 gm
Glucose – 10 gm
Honey – 10 gm
Caster sugar #1 – 10 gm
Pectin – 1 gm
Caster sugar #2 – 3 gm
For the cocoa nib streusel:
Almond powder – 5 gm
Flour – 4 gm
Cocoa powder – 1 gm
Caster sugar – 5 gm
Salt – 0.3 gm
Toasted cocoa nibs – 4 gm
Butter (cold) – 5 gm
For the cherry sorbet:
Cherry purée – 55 gm
Strawberry purée – 12 gm
Water – 45 gm
Caster sugar – 18 gm
Dextrose – 8 gm
Glucose – 7 gm
Salt – 0.3 gm
Neutralin – 1 gm
Lemon juice – 2 gm
For the hot chocolate sauce:
Dark chocolate 54%, chopped - 135 gm
Caster sugar - 50 gm
Milk - 150 gm
Cocoa powder - 20 gm
Salt 0.5 gm
Corn syrup - 50 gm
Amul fresh cream - 65 gm
Unsalted butter - 30 gm
Vanilla essence - 4 gm
To Garnish
Dark chocolate shards
Method:
For moist sponge cake:
Warm the milk, fresh cream, and coffee powder together.
Add sugar to it and mix till it dissolves.
Add in the dry ingredients and mix well.
Pour into a desired container, and bake at 165°C till done.
For dark chocolate mousse:
Boil milk, cream 1, sugar, and cocoa powder, and pour over dark chocolate. Emulsify and let it cool.
Whip Amul cream 2 and Elle N Vire, and fold it into the set ganache
For dark chocolate ganache:
Boil milk cream and pour over dark chocolate. Emulsify and let it set.
For the cherry compote:
Cook the cherries, water, invert sugar and corn flour together.
Add sugar and pectin to it at 45 ° C.
Cook till you achieve the desired consistency, and add lemon juice and remove from the heat.
For cocoa nib nougatine:
Cook butter, glucose, honey, and sugar until they become homogeneous.
Add pectin and sugar 2 till it comes to a boil.
Add coca nibs to it and mix.
Finally, spread it on a silicone mat and bake at 180° C.
For cocoa nib streusel:
Take cold butter and chop it into small cubes.
Rub the butter with the flour, sugar, cashew powder, and salt till a sandy texture is achieved.
Chill it for 15-20minutes and bake at 180°C for 10-15 minutes till a light golden colour is achieved.
For cherry sorbet:
Take a heavy-bottom pan. Heat the purees, water and glucose together till 45° C.
Add all the dry ingredients and emulsify. Cook till it reaches 75° C.
Turn off the heat, add lemon juice and cool down the mixture to 4° C.
Transfer it to a tub and wrap its surface before storing it in a chiller overnight for 24 hours.
For hot chocolate sauce:
Cook milk, cocoa, sugar, salt, corn syrup and cream to a gentle boil.
Remove from heat, add chocolate and stir until smooth.
Add butter and vanilla; mix until glossy. Keep warm.
For garnish:
Spread tempered chocolate thinly, set and break into shards.
To assemble:
Layer the sponge with cherry compote and chocolate mousse, finishing with the sponge on top.
Chill the cake for 2–3 hours until set, then pour ganache over and let it drip.
Garnish with streusel, nougatine shards and chocolate shards.
Add a scoop or quenelle of cherry sorbet to each plate and serve with warm hot chocolate sauce.
