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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
Separate the egg whites from the yolks. Beat the egg whites until foamy, gradually add sugar, and continue beating until stiff, glossy peaks form in the bowl.
Gently fold in the yolks, oil, and water using a spatula. Make circular motions to maintain the airy texture. Do not use a mixer here.
Sift in flour and cocoa powder. Mix until fully incorporated. Divide the batter into three portions. Pour the first into a 24 cm round pan.
Bake in a preheated oven at 180°C (350°F) for about 15 minutes. The layer should be thin, about the thickness of a finger when done.
Flip the baked cake onto a cooling rack. Carefully remove parchment paper. Repeat the baking process for the other two layers and let them cool completely.
In a saucepan, combine raspberries (fresh or frozen) with sugar. Simmer over medium heat until thickened like a slightly thicker jam. Stir occasionally while heating.
Strain the sauce if you wish to remove the seeds. Let it cool completely. Divide the raspberry sauce into three equal portions for layering later.
Heat the heavy cream in a saucepan until nearly boiling. Remove from heat, add chopped dark chocolate, and stir until the mixture is smooth and melted.
Let the chocolate mixture cool to room temperature. Do not refrigerate it. Whip the remaining cream separately, then fold the cooled chocolate into it gently.
Mix gently with a spatula until smooth. Reserve a few tablespoons of mousse for finishing the cake. Divide the rest into three equal portions for layering.
Caramelize sugar in a small saucepan. Carefully add water while stirring until the caramel dissolves. Mix in rum-flavored cappuccino powder, then allow the syrup to cool.
Divide the syrup into three equal portions. Place the first cake layer on a plate and secure with an adjustable ring. Brush with one portion of syrup.
Spread one portion of raspberry sauce over the cake layer. Follow with one portion of chocolate mousse. Spread evenly across the top using a spatula.
Repeat the same process for the second and third cake layers. Use the reserved mousse to lightly coat the top of the cake and smooth it.
Refrigerate the entire assembled cake overnight to allow everything to set properly. This will help maintain the structure and enhance the flavors when slicing.
Heat heavy cream in a saucepan until just before boiling. Remove from heat and stir in chopped dark chocolate until smooth, forming a glossy chocolate glaze.
Pour the chocolate glaze over the chilled cake, covering it completely. While the glaze is still soft, coat the sides of the cake with chocolate sprinkles.
Garnish with Ferrero Rocher, rosemary sprigs, raspberries, blackberries, and gooseberries. Keep the finished cake refrigerated. Warm a knife for clean slices. Enjoy your dessert masterpiece!
