Recipe: The Grounds of Alexandria's Chocolate Cake

Ingredients

Chocolate Cake

Pre-heat oven to 160°C. Lightly grease two 9 inch round cake tins and line with baking paper.
In a food mixer, combine eggs, sugar and vegetable oil, using the paddle attachment on a medium speed for 7 minutes. Scrape bowl well.
Add 110g cocoa powder, flour and baking soda and continue to combine on a medium speed for 3 minutes.
Add sour cream and mix on low speed to incorporate, and begin to slowly add buttermilk until combined. Scrape bowl well.
Pour batter into prepared tins and cook for approx 15 minutes, until a skewer inserted into the centre of the cake comes out clean.
Once cooked, remove from oven and transfer onto wire rack to cool.

Mascarpone White Chocolate Mousse

Melt chocolate over a double broiler, be careful to not overheat.
Bloom gelatin by sprinkling into 10g room temperature water and letting it sit for 3 to 5 minutes. Melt over a double boiler.
Pour gelatin into chocolate and whisk. It will look as though the chocolate is separating but it will come together, keep mixing.
In a food processor, mix egg yolks and 210g glucose together for form ribbons. The mixture will be pale yellow and fluffy.
Fold yolks into the white chocolate.
Whip cream and fold into chocolate mixture.

Dark Chocolate Fudge Sauce

Heat 250g water, condensed milk and 175g glucose in a pot, when it comes to a boil, add chocolate and 20g cocoa powder.
Stir well to combine.

To assemble

Generously layer one cake with ½ mascarpone white chocolate mousse.
Centre second cake over the top and spread with remaining mousse.
Drizzle dark chocolate fudge sauce over the top and finish with a selection of fresh berries.