Chocolate very berry layer cake
Creating a light and airy chocolate sponge is an art as well as a science, but once that is done, pair it with lightly whipped chocolate cream and fresh berries, and the combination is simply divine. Make at least four hours in advance to ensure that the flavours of the chocolate cream and sponge meld together before serving. Enjoy with a chilled crisp sweet dessert wine.
Makes 1 20cm round cake
1 quality basic chocolate sponge fresh strawberries, raspberries and blueberries 100g chocolate shavings icing sugar, for dusting edible flowers, for decorating
Chocolate cream
100g goodquality dark chocolate chopped into small pieces
400ml whipping cream
Method
Prepare the chocolate cream a day ahead. Place the chopped chocolate into a bowl. Heat the whipping cream in a small saucepan until just below the boiling point. Pour the hot cream over the chopped chocolate and stir until the chocolate has completely melted. Strain into a container. Cover and refrigerate until needed.
The next day, place the chilled chocolate cream into a mixing bowl. Using an electric mixer fitted with a whisk attachment, whisk the cream until soft-medium peaks.
Prepare the chocolate sponge and set aside to cool completely in tin. Remove cake from tin.
Using a serrated knife, cut sponge horizontally into three equal layers.
Using a palette knife, spread 150g chocolate cream on the first layer of sponge, then place the middle layer of sponge on top. Press down gently. Repeat to spread with another 150g chocolate cream, then sandwich with the final layer of sponge. Press down gently.
Spread remaining chocolate cream over top layer of sponge and sprinkle with chocolate shavings. Arrange fresh berries on cake, then dust lightly with icing sugar. Finish with edible flowers.