Mixed Berry Chocolate Cake

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Procedure

Cake Base

In a mixer fitted with a paddle attachment, mix all the ingredients for 3 minutes or until the batter becomes smooth and homogenous. Divide the batter evenly into two 8 inch round pan. Bake at 170°C for 70 minutes, or until the cake passes a cake tester.

Dark Chocolate Ganache

Heat the cream until it reaches a light simmer, then pour it directly over the chocolate. Let it sit briefly to melt, then stir from the center outward until the mixture becomes smooth, shiny, and fully emulsified

Chantilly Cream

Chantilly Preparation: Whip the Festipak and powdered sugar together until medium peaks form. Set aside.

Assembly

Slice the cake into two layers, then spread a layer of dark chocolate ganache over the first layer. Add a layer of Topfil Raspberry and Cranberry followed by Chantilly. Place the second layer on top and frost the entire cake with Chantilly. Coat the sides with chocolate shavings, then finish by spreading a layer of Topfil on the surface.