Chocolate mousse and raspberry Easter layer cake

1.

Preheat oven to 180 °C. Line two 30cm x 20cm baking pans.

2.

In a bain marie, melt the chocolate and butter. Set aside to cool slightly.

3.

In a large bowl, whip the eggs and sugar using a whisk attachment until soft peaks form.

4.

Slowly add the chocolate and butter mixture to the whipped eggs until fully incorporated, then add the flour and mix until fully incorporated.

5.

Split batter evenly between the two baking pans and bake for 10 minutes.

6.

Allow cakes to cool on a wire rack.

1.

Heat pouring cream and sugar in a small saucepan until sugar has completely dissolved.

2.

In a large bowl, combine the chocolate and gelatine masse.

3.

Pour the cream mixture over the chocolate and stir until fully combined and chocolate has melted.

4.

Allow the mixture to cool to 35°C.

5.

Add the whipped cream and stir to fully combine.

1.

Using a 9cm round cutter, cut six rounds from each sponge cake slab. Take four rounds to use as your cake bases.

2.

Spread enough mousse mixture onto each base to cover the cake, Sprinkle with fresh raspberries.

3.

Place another cake round on top and repeat step 2 for the second layer.

4.

Place final cake round on top and spread remaining mousse to cover the top of the cake.