Serves 10 to 12
If I were to use one word to best describe this luscious cake, it is quite impossible as there is so much to it. It does check off so many of the boxes that I get excited about when having some cake: moist, beautiful refreshing vanilla and raspberry flavours, a perfect bittersweet chocolate glaze and a variety of berries to garnish it, just to make it even more refreshing and indulging.
Cake
6 eggs
10 tbsp granulated sugar
4 tbsp water
6 tbsp vegetable oil
20 g cocoa
8 tbsp all-purpose flour
½ tsp baking powder
Vanilla Cream
250 ml whipping cream
250 ml milk
8 g gelatin sheets
2 tbsp sugar
1 tbsp organic vanilla extract
Raspberry Jelly
500 g frozen raspberries
7 g gelatin sheets
2 tbsp sugar
Syrup
100 ml water
1 tbsp sugar
1 tsp organic vanilla extract
Glaze
100 g bittersweet chocolate, chopped
60 ml whipping/pouring cream
Making the cake
Preheat oven to 350°F/176°C.
Butter a 23 cm/ 9 inch spring form.
Using an electric mixer, whisk the egg whites until they form stiff peaks. Add sugar and water slowly and alternating- 2 tablespoons of sugar, 1 of water- until finished. Add one yolk at a time mixing well after each, followed by oil. Whisk until well combined.
In a separate small bowl, whisk flour, cocoa and baking powder. Using a spatula or a wooden spoon, mix in these ingredients slowly into the batter.
Bake cake for 40 minutes or until a toothpick comes out clean.
Let cool. Cut cake in three equal layers.
Making the vanilla cream
In a medium saucepan, warm up milk, sugar and vanilla over medium heat. Remove from heat before milk reaches the boiling point.
In a separate small bowl, place gelatin sheets in 2 tablespoons of cold water. Leave them in water for 2-3 minutes. Remove sheets from water and add them into the hot milk. Stir well until well combined and let cool.
Whip pouring cream to form stiff peaks. Gently, pour the cooled milk mixture into the whipped cream and fold until well combined. Set aside. Do not refrigerate as the gelatin mixture will harden. If it does harden, whisk it using an electrical mixer to make it smooth again and easy to spread over cake.
Making the raspberry jelly
In a small saucepan over medium to low heat, add frozen raspberries and stir until they start defrosting. Add sugar and mix well. Remove from heat.
In a separate small bowl, place gelatin sheets into 2 tablespoons of cold water for 3 minutes. Remove sheets from water and add them to the raspberry mix. Let cool.
Assembling the cake
Place first cake layer onto the cake plate. Using a tablespoon, spread some of the syrup over the cake evenly, making sure it gets moist but not soggy. Spread half of the raspberry jelly, followed by half of the vanilla cream. Repeat with the second layer and top it up with the third cake layer. Refrigerate for about 3-4 hours before you glaze the cake.
Making the chocolate glaze
In a small saucepan over medium heat, warm up whipping cream to the boiling point. Remove from heat. Add chocolate and mix well until chocolate melts. Let cool for about 7 to 8 minutes before pouring it over the cake.
Decorate cake with berries.
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