2 Tier Chocolate Mousse Cake

As I have said b4 I’m no professional baker neither have I learnt baking . These are just my tried recipes that may not look so perfect but definitely taste ahhmazzing. Ps.the cake in the pic is aprox 5-6 Kgs. The recipe I’m giving below is for 3-4 kg cake
For the chocolate base .. In a bowl  put 2 cups of milk and mix in 2 tsp vinager and keep aside (this is your buttermilk)
In a big bowl mix together 2 cups of oil (I use normal sunflower oil), 4 cups maida , 4 cups castor or powderd sugar ,4 tsp baking soda 2 tsp baking powder, 1.5 cup cocoa powder ,4eggs , 2 tsp salt , 3 tsp vanilla essence , the 2cups of buttermilk we made previously , and 2 cup of hot coffee ( boil 2 cup of water with 4 tsp coffee powder and add it boiling hot) just beat everything together and bake 2 cake trays one of 12 inch and one of 9 inch .bake one by one  in preheated oven at 250° for 20-25 min or till done. To check just poke a toothpick in the centre and check … it should come out clean. please note that all ovens differ in temperature and baking time . You know your oven more than me so bake accordingly . Let the cake cool well
For the chocolate mousse… Beat 1 box  tropolite cream to very soft peaks . Remove aprox 3 cups for the frosting and keep aside. Now melt 400 gm dark chocolate and 400 gm milk chocolate. Beat in the melted chocolate with the remaining cream . Mix just till the chocolate is mixed well , don’t over beat .
Ganache sauce …. chop 100 gm of dark chocolate and mix in 1 small box of hot amul cream (heat in a vessel till boil comes from the sides)
Sugar syrup … boil 1 cup sugar with 1 cup water till nicely melted.

For the assembling …you need to take 14 inch square and 9 inch round cake board for this.  cut the 12 inch cake into 3 layers. On the first layer drizzle  some sugar syrup and spread a thick layer of mousse. Drizzle some ganache sauce and cover with 2nd layer . Repeat the same process.
Carefully lift the cake and put it on the square cake board. In the centre of the cake poke a few bubble straws (fat straws). These act as a foundation to hold the second tier . You have to cut the straw to the height of the cake and then put)
Make the small cake the same way and place on top of the round cake board . Place the small cake safely on the centre of the big cake. Keep the entire cake in the fridge for 2 hrs.
After 2 hours spread a thin layer of whip cream all over . Keep in the fridge again for 1 hour and repeat with leftover cream. Decorate with coloured whip cream as u like.
For the chocolate cage … cut butter paper the height of your cake and make rough lines with melted chocolate . Let it set slightly and wrap the cake with this. After 5 min remove the butter paper carefully .
Best of luck guys💕