Chocolate cake

1This recipe is courtesy of Cacao Barry.

2Crumble chocolate into a bowl and set aside. In a saucepan, bring milk, cream, and corn syrup to a boil. Pour hot liquid over chocolate and wait 2 minutes. Mix using a spatula in an outward pattern from centre to obtain a smooth and even texture.

3Let ganache cool overnight at room temperature or in the fridge for a couple of hours until hardened. Then let ganache stand at room temperature 20 minutes before using.

4Preheat oven to 160°C (325°F). Grease and flour two 23-cm. (9-in.) pans.

5In a bowl, sift flour, cocoa powder and baking powder together. Set aside.

6In another bowl, beat eggs, sugar, oil, and milk with an electric beater. Add dry ingredients to mixture and then add melted butter. Mix well. Pour batter evenly into the two pans.

7Bake for about 40 minutes, or until the tip of a knife comes out clean. Let cool for 15 minutes before removing from pans, and then cool completely on wire rack.

8Dissolve gelatin in some water following package directions. Set aside.

9In a saucepan, combine raspberries, corn syrup, and sugar while cold. Cook over medium heat until mixture thickens. Add reserved gelatin and mix well to combine. Add lemon juice and let cool completely in fridge.

10Spread some plastic wrap or parchment paper on a cutting board or baking sheet and set aside.

11Melt chocolate in microwave on low for 30-second intervals, stirring between each interval until a thermometer indicates 45°C (113°F).

12Place bowl on ice and stir constantly to bring temperature down to 34°C (93°F).

13Sprinkle Mycryo cocoa butter over chocolate and mix quickly until completely dissolved.

14Spread chocolate quickly over plastic wrap or parchment paper using a spatula. Let chocolate harden in fridge. Once hard and shiny, break into pieces to use as decoration. Set aside.

15Using a bread knife, cut off the top of each cake to make them flat. Then cut the cakes in half horizontally into four layers.

16Using a spatula, spread raspberry jam and half the ganache evenly between each layer. Place layers one on top of the other and cover outside of cake with remaining ganache. Decorate with raspberries and chocolate flakes.

17Freeze cake once cooled before cutting it. This will make it easier to cut and assemble.

18Storage: 5 days in fridge or 3 days under a cake dome at room temperature.