Jordan Rondel aka The Caker's Berry and Biscuit Cake

When Whittaker’s asked me to collaborate with them and create a recipe using ANY of their varieties of chocolate (which, is said with intended emphasis, my FAVOURITE chocolate to eat) I was extremely excited. They sent me an enormous parcel to LA, and I proceeded to lay all of the blocks and bars out onto my bench to take it all in. I was inspired within seconds. From innovations like Passionfruit and chamomile, to Nelson Pear and Manuka Honey to classics such as Coconut Block, and Roasted Hazelnut, I mean, my mind was spinning. I opened one of every single block, ate some and shared with my American friends who were blown away by the quality of this chocolate (my boyfriend is now utterly addicted to the Hokey Pokey one). But despite all the recipe concepts that I was flooded with, the pull to use Berry and Biscuit was unsurpassable. This block has ALWAYS been my favourite - it’s the one I stock up on when I fly back to NZ so I can have a month or so supply here in LA, which is never enough. I even have a particular way I eat it, letting the creamy milk chocolate melt away in my mouth before devouring the sticky jubes and crunchy biscuit pieces that are left behind.

I knew I had to create a Berry Biscuit cake.

Like all recipes I develop, being the self-taught baker that I am, this one is accessible and achievable by a home baker, despite it having many components and outwardly looking complex. I promise you. Here you have my double layer Berry and Biscuit cake sandwiched with a blackcurrant jelly disc, rich chocolate cookie crumble and freeze-dried raspberries and then topped with Creamy Milk (Miraka Kirimi) chocolate ganache.

Some notes:
- for the blackcurrant syrup I used the one by brand Monin.
- For the cocoa powder you want to use the best quality variety that you can get your hands on - Dutch process is imperative because to mimic the biscuit pieces in the chocolate bar, we need to  achieve that deep, dark richness that only Dutch process cocoa powder can give.
- If your milk chocolate ganache splits, you can add in a bit more cold sour cream to bring it back together.

Here goes. I hope you love making this cake!

X Jordan

Directions:

1. First, make the cake. Preheat the oven to 180 degrees on fan bake. Line 2 x 22cm tins with baking paper. In a large bowl, or using an electric mixer, combine the brown sugar, flour, ground almonds, baking soda, cocoa powder and mix until everything is incorporated.
2. Next, gradually add in the oil and milk followed by the vinegar and vanilla.
3. Finally, fold in the applesauce. Be very careful not to overmix.
4. Evenly divide the batters between the 2 tins and then dot in half of the chunks of berry biscuit chocolate (about 100g).
5. Bake for around 30 minutes or until bouncy to the touch and a skewer inserted into the centre comes out clean.
6. Allow the cakes to cool for 10 minutes before turning them out onto a cooling rack. Keep the oven on.
7. Meanwhile, make the cookies. Beat the butter and sugar together until pale, light and fluffy. Gradually add the flour, cocoa powder, salt and baking soda and mix until a soft cookie dough is formed.
8. Lay out a piece of baking paper that is just larger than a baking tray and place the dough onto it. Place another sheet of baking paper on top and using a rolling pin, roll the dough out into a rectangle, about ½ cm thick. Remove the top piece of baking paper, and transfer the dough on the bottom sheet onto a baking tray. Bake the whole cookie rectangle for about 15 minutes. Set aside and allow the cookie to cool in the baking tray.
9. Meanwhile, make the jelly. First, very lightly spray a 22cm cake pan with oil.
10. In a saucepan combine the blackcurrant syrup with the water and then sprinkle over the agar agar. Whisk together and let the mixture sit for 10 minutes. Next, place over a medium heat and allow to come to a boil while continuously stirring. Once it has reached a boil, stir for 2 minutes and then take off the heat. Pour into the cake pan and place in the fridge to set.
11. Meanwhile, make the ganache. Over a double boiler, melt the chocolate until liquid. Allow it to cool a bit before whisking in the sour cream. Refrigerate for 10 minutes or until firm.
12. Now, using your fingers, crumble up the sheet of cookie into small chunks. Now you can assemble the cake. Place the first layer on a cake plate or stand.
13. Take the set jelly, and carefully remove it from the cake tin using a palette knife or spatula to help you. Place it on top of the cake layer. Apply some ganache onto the jelly and neatly spread it out using a palette knife. Next, scatter some of the cookie crumble and crush some freeze-dried raspberries over the ganache layer.
14. Next, carefully place the second cake layer on top and neatly ice it with some more ganache using a palette knife (you may have some left over).
15. To decorate, scatter over some remaining Berry Biscuit pieces, cookie chunks and freeze-dried raspberries. Finally decorate with some fresh roses if using. Store in an airtight container for up to 3 days. Serve at room temperature.