Double decker cake

It’s that time of the week! –  The day when I share a cake or any type of dessert recipe a sweet-tooth would love to try. I have to admit I’m not as big of a sweet-tooth as some of my friends but when I bake, I know I’m going to be as happy as them to have a slice. In my family it’s up to me to prepare a cake they’d love and devour, especially on big occasions or holidays. It’s funny how it’s me who prepares a cake even for my birthday, or even for the graduation I had last week, but I enjoy doing it, and no one is as happy as me when I see a smile on someone’s face when they try what I have baked.

It’s been a while since I prepared this cake and the first time I did it was for a holiday like Easter if I remember correctly, I just know every member of my family was over and we had a blast! If only every day in the week was like Christmas or Easter, to have fun with everyone you love and have a chance to eat everything and anything served on the family dinner table.

This cake represents love one can share and receive from his or her family. As the cake beneath is different from the one on top, so is every member of the family different from each other, but when they come together they stand tall.

This cake recipe is loosely based on a recipe I read years ago, but still there’s some creative touch of my own. Check the recipe out, embark on an adventure of making this delicious cake and hope you like it as much as I do!

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Enjoy & happy cooking!

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Preparation: 1,5 h

Cook time: 1,5 h

Servings: 8

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Ingredients

Chocolate & cherry cake:

• 200 g chocolate
• 6 egg whites
• 60 ml vegetable oil
• 80 g sugar
• 140 g walnuts, crushed
• 300 g cherries, without pits
• 6 egg yolks
• 50 g sugar
• 250 g sour cream
• 250 ml heavy cream
• 10 g gelatine
• 130 g chocolate
• 70 ml heavy cream

White chocolate & raspberry cake:

• 2 eggs
• 40 g brown sugar
• 50 g flour
• 1 tsp baking powder
• 150 g raspberries
• 60 g sugar
• 10 g gelatine
• 300 g white chocolate
• 250 heavy cream
• 2 leaves mint/mentha
• 50 ml raspberry juice

How to

Chocolate & cherry cake:

1. Preheat the oven to 180° C. Place a parchment paper in a round cake pan and cover the edges with butter.
2. Melt 200 g of chocolate over steam, stir in 60 ml of vegetable oil until combined. Beat 6 egg whites until stiff, towards the end add in 80 g of sugar. Mix in melted chocolate with the stiff egg whites and add crushed walnuts.
3. Pour the mixture in the cake pan and bake in a preheated oven for about 40 min. Remove from the oven, let it cool down and slice it in half so you get two layers of the cake.
4. In a small sauce pan mix together 6 egg yolks and 50 g of sugar. Place them over steam and stir for about 5 to 7 minutes until thick, but be careful so the eggs don’t coagulate.
5. Beat 250 ml of heavy cream until stiff in a medium bowl.
6. Place 10 g of gelatine in a small sauce pan, add 4 tablespoons of water and heat over low heat until gelatine melts. Stir melted gelatine in the egg yolk mixture and then mix it with sour cream, cherries and stiff heavy cream stirring until combined.
7. Place one layer of the cake on the serving plate. cover with half of the cherry cream. Place second layer of the cake and cover with the rest of the cream.
8. Grate 130 g of chocolate in a bowl. Heat 70 ml of heavy cream and pour over chocolate, stirring until it melts. Pour the chocolate over the first cake.

White chocolate & raspberry cake:

1. Preheat the oven to 180° C. Place a parchment paper in a smaller round cake pan and butter the edges.
2. Mix 2 eggs with 40 g of brown sugar for more than 5 min until fluffy. Gradually add 50 g of flour and baking powder, stirring until it combines. Pour the mixture in a smaller cake pan and bake in a preheated oven for about 20 minutes. Slice the cake in half so you get two layers.
3. Place aluminum foil inside a round smaller cake pan all the way over the edges. Heat 150 g of raspberries with 60 g of sugar. Stir in 10 g of gelatine with heated raspberries and cook for a few minutes stirring until thick. Pour the mixture in a round cake pan.
4. Grate 300 g of white chocolate in a large bowl. Heat 150 g of heavy cream with 2 leaves of mint. Remove mint and pour the heated cream over grated chocolate stirring until it melts. Leave to cool down until thick. Beat 100 g of heavy cream until stiff and stirring combine with chocolate mousse.
5. Place the first layer of the cake on top of the first cake. Sprinkle some raspberry juice over it and cover it with first half of the white chocolate cream. Place the raspberry gelatine layer over the white chocolate cream and cover it with the second layer of the cake. Finish the cake by covering it with the rest of the white chocolate cream.