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Ingredients
  • 50gm Soft Brown Sugar

  • 250 – 300ml Single Cream

  • 400gm Tinned Tomatoes

Step No 1

In a mixing bowl, prepare the dry ingredients by adding cake flour, cornflour, baking powder, cocoa powder, instant coffee and finally salt.

Combine together thoroughly.

Set aside.
Step No 2

In a separate bowl, place four egg whites, using an electric hand mixer, whisk until frothy.

Step No 3

Gradually add in 150gm soft brown sugar, continue whisking for 2 to 3 minutes until the sugar has dissolved.

Then set aside.
Step No 4

In another bowl mix 50gm of soft brown sugar and warm water.  Blitz for a minute.

Step No 5

Gently drop the four egg yolks.  Add vanilla paste, oil and melted butter.
Step No 6

Whisk till the mixture looks pale and thick.

Step No 7

Then spoon in the dry ingredients.
Step No 8

Whisk to a smooth paste.

Step No 9

Pour a portion of the egg white mixture to the batter.

Whisk to lighten the batter.

Turn off the electric mixer.
Step No 10

Pour the rest of the egg whites into the mixing bowl, using a spatula gently fold the egg whites

Step No 11

Fold until just incorporated, with no streaks of white remaining.
Step No 12

Immediately pour the batter into the two lined cake tins.

Step No 13

Bake in a preheat oven at 170°C fan for 20 to 25 minutes.

The cake is done, if the top springs back to the touch.

Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
Ganache Ingredients
  • 200ml Warm Double cream
  • 50gm Dark chocolate
  • 100gm Milk Chocolate
  • 10gm Butter
  • 1gm salt
Step No 14

For the ganache place the chocolate pieces in a heatproof bowl, add salt and butter.

Heat the double cream then pour evenly over the chocolate. 

Leave to stand for about 5 minutes. 
Step No 15

After 5 minutes, whisk briskly using a spatula, until evenly combined, silky and smooth. 

Step No 16

Wrap the ganache with a Clingfilm, pressing it directly against the ganache, to prevent a film from forming on top.

Allow the ganache to sit in the bowl at room temperature for about an hour.
Step No 17

Make the simple syrup by dissolving 20gm caster sugar in 20ml hot water. 

Step No 18

Using a pastry brush, generously spread the sponge cakes with the syrup to keep it moist.
Step No 19

Place one sponge with the top facing down on a cake stand.

Using an icing spatula, spread a thin coating of the ganache over the top.

Gently stack the second cake and spread the ganache evenly over the top and sides of the cake.

 

Step No 20

Place the cake in a cool place to allow the ganache to thicken and harden to a firm fudge-like consistency.

Serve a slice garnished with fresh raspberries.