Chocolate layer cake with cocoa whipped cream and berries

Approach

Cake layers with cocoa:

Turn on the oven on 175 C or 347 F, hot air. Whip the eggs in to a foam. Add the sugar a little bit at a time. Whip the mixture until light and airy. Add the water. Mix flour, cocoa powder, potato flour and baking soda together and sieve it into the egg mass. Fold the flour mixture into the egg mass with a spatula. Cover two spring moulds (23 cm in diameter) with baking paper. Pour in the dough and let them bake for approx. 30 minutes – when you think they are done try to poke them with a fork, there must not be any dough on the fork. Let the cakes cool down. You can easily bake these 1-2 days in advance you just have to cover them well. But first cut them out when you assemble the cake so they don’t get dry and crumbly.

Cocoa whipped cream:

Whip the heavy cream and fold in the cocoa powder and vanilla sugar.

Chocolate ganache:

Chop the chocolate and put it into a bowl. Heat up the heavy cream and a small pan so it is just below the boiling point. Pour the hot heavy cream over the chocolate and let it sit for about 5 minutes. Stir it in the middle of the bowl until it is homogen.

Assemble the cake:

Choose what cakedish you want to serve the cake on. Start by taking out the chocolate cakes from their moulds. Cut each cake through once, so you end up with 4 layers. Place the first one on your dish and distribute some of chocolate whipped cream on it. Put on some raspberries and strawberries. Repeat this step until you have the last layer with chocolate whipped cream. Pour over the chocolate ganache so it is dripping down the sides. Decorate with blackberries and cherries on top. Put the cake into the fridge until serving. Bon appetit.