Instructions

NOTE: I know this looks like a lot but what you are looking at is essentially two of the same recipe with a couple of changes.

For the Chocolate Sponge Cake:

1. Separate eggs; allow to stand at room temperature for 30 minutes.
2. Spray a 16x12x1-inch baking pan (for a thicker cake use a 15x10-inch) with non stick cooking spray; line with parchment paper and spray the parchment paper.
3. Preheat oven to 375°.
4. In a medium bowl beat egg yolk and vanilla on high about 4 minutes or until thick and lemon color.
5. Gradually add the 1/3 cup granulated sugar to the egg yolks, scrap down the sides; beat on speed until sugar is almost dissolved.
6. Wash beaters; in another medium mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl).
7. Add 1/2 cup granulated sugar, scrap down the sides; beat until stiff peaks form (tips stand straight).
8. Fold egg yolk mixture into beaten egg whites.
9. In a small bowl combine the flour, coco and baking soda; sift flour mixture over the egg mixture; fold in just until combined.
10. Spread batter in the prepared baking pan.
11. Bake 12 to 15 minute or until cake springs back when lightly touched.
12. Immediately loosen edges of cake from pan and turn cake out onto a clean surface with the parchment paper side on the counter.
13. Let cool; use a 2 1/4-inch round cutter to cut out circles and set aside.

For the Red Velvet Sponge Cake:

1. Separate eggs; allow to stand at room temperature for 30 minutes.
2. Spray a 16x12x1-inch baking pan with non stick cooking spray; line with parchment paper and spray the parchment paper.
3. Preheat oven to 375°.
4. In a medium bowl beat egg yolk and vanilla on high about 4 minutes or until thick and lemon color.
5. Gradually add the 1/3 cup granulated sugar to the egg yolks, scrap down the sides; beat on speed until sugar is almost dissolved; lightly fold in the red food coloring.
6. Wash beaters; in another medium mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl).
7. Add 1/2 cup granulated sugar, scrap down the sides; beat until stiff peaks form (tips stand straight).
8. Fold egg yolk mixture into beaten egg whites.
9. In a small bowl combine the flour, coco and baking soda; sift flour mixture over the egg mixture; fold in just until combined.
10. Spread batter in the prepared baking pan.
11. Bake 12 to 15 minute or until cake springs back when lightly touched.
12. Immediately loosen edges of cake from pan and turn cake out onto a clean surface with the parchment paper side on the counter.
13. Let cool; use a 2 1/4-inch round cutter to cut out circles and set aside.

For the Chocolate Mousse:

1. In a medium bowl stir together the whipped topping, pudding mix and chocolate syrup until completely combined.
2. Place in a piping bag or large zip top bag; store in the refrigerator until ready to use.

To Assemble:

1. Add 1/4 cup of cookie chunks to the bottom of each bottle.
2. Add two chocolate cake rounds.
3. Cut the tip off the piping bag or zip top bag and pipe in some mousse.
4. Add two red velvet cake rounds.
5. Press into the mousse (I used the end of my rolling pin.
6. Add another layer of mousse; sprinkle with crushed chocolate grahams.
7. Add a sprig of an artificial plant and chocolate rocks.
8. Store in the refrigerator until ready to serve.
9. 

ENJOY!