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For the Cake Layers:
6 eggs
6 tablespoons sugar
6 tablespoons oil
6 tablespoons water
6 tablespoons cocoa powder
6 tablespoons flour
For the Syrup:
200 ml water
5 tablespoons sugar
2 tablespoons rum-flavored cappuccino powder
For the Raspberry Sauce:
500 g raspberries
100 g granulated sugar
For the Chocolate Mousse:
300 g dark chocolate
300 ml heavy cream (for heating)
300 ml whipped cream
For the Chocolate Glaze:
150 g dark chocolate
150 ml heavy cream
For Decoration:
Chocolate sprinkles
Ferrero Rocher chocolates
Fresh rosemary sprigs
Raspberries, blackberries, and gooseberries
Prepare the Cake Layers:
Separate the egg whites from the yolks. Beat the egg whites until foamy, then gradually add the sugar and continue beating until stiff, glossy peaks form.
Gently fold in the yolks, oil, and water using a spatula, making circular motions to maintain the airy texture. Do not use a mixer.
Sift in the flour and cocoa powder, and mix until fully incorporated.
Divide the batter into three equal portions. Pour the first portion into a 24 cm (9.5-inch) round cake pan lined with parchment paper.
Bake in a preheated oven at 180°C (350°F) for about 15 minutes. The cake layer will be thin, about the thickness of a finger.
Flip the baked cake onto a cooling rack and carefully remove the parchment paper.
Repeat the process for the remaining two layers, then let them cool completely.
2. Prepare the Raspberry Sauce:
In a saucepan, combine raspberries (fresh or frozen) with sugar.
Simmer over medium heat until it thickens into a sauce, similar to a slightly thicker jam.
If desired, strain the sauce to remove raspberry seeds.
Allow it to cool, then divide into three equal portions.
3. Prepare the Chocolate Mousse:
In a saucepan, heat the heavy cream until it reaches a near-boiling point.
Remove from heat and add the chopped dark chocolate. Stir until fully melted and smooth.
Let the chocolate mixture cool to room temperature (do not refrigerate).
Fold the cooled chocolate mixture into the whipped cream, gently mixing with a spatula until smooth.
Set aside a few tablespoons of mousse for finishing the cake, and divide the rest into three equal portions.
4. Prepare the Syrup:
Caramelize the sugar in a small saucepan.
Carefully add the water and stir until the caramel is fully dissolved.
Mix in the rum-flavored cappuccino powder and let the syrup cool.
Divide into three equal portions.
5. Assemble the Cake:
Place the first cake layer on a serving plate and secure it with an adjustable cake ring.
Brush the cake with one portion of the syrup.
Spread one portion of raspberry sauce evenly over the layer.
Add one portion of the chocolate mousse and spread evenly.
Repeat the process for the second and third cake layers.
Use the reserved mousse to lightly coat the top of the cake, smoothing it out.
Refrigerate overnight to set.
6. Prepare the Chocolate Glaze:
Heat the heavy cream in a saucepan until just before boiling.
Remove from heat, add the chopped dark chocolate, and stir until smooth.
Pour the glaze over the chilled cake, covering it completely.
While the glaze is still soft, coat the sides of the cake with chocolate sprinkles (optional).
7. Decorate and Serve:
Garnish with Ferrero Rocher chocolates, fresh rosemary sprigs, raspberries, blackberries, and gooseberries.
Keep the cake refrigerated until serving.
For clean slices, warm the knife blade over a flame before cutting.
Enjoy your delicious chocolate and raspberry mousse cake!
