Heavenly Chocolate Berry Celebration Cake

Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes
Servings: 10 slices

Ingredients

For the Cake Layers:

• 6 large eggs
• 1 1/4 cups granulated sugar
• 3/4 cup all-purpose flour
• 3/4 cup potato starch
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder

For the Syrup:

• Juice of 1 lemon
• 1/2 cup water
• 2 tablespoons granulated sugar

For the Chocolate Mousse Filling:

• 6.3 ounces dark chocolate (around 55% cocoa)
• 3.5 tablespoons unsalted butter
• 2 large eggs, separated
• 3/4 cup heavy whipping cream

For the Dulce de Leche Mousse Topping:

• 2 cups heavy whipping cream
• 10.5 ounces cream cheese (such as Philadelphia)
• 1 can (14 ounces) dulce de leche

For Decoration:

• 1 1/2 cups fresh raspberries
• 1 1/2 cups fresh blueberries
• 3 packs of chocolate-covered biscuit sticks (like Chocolate Fingers, Polly or similar)

Instructions

1. Prepare the Cake Layers:
   • Preheat your oven to 350°F (175°C).
   • Line a 9-inch (24 cm) springform pan with parchment paper, ensuring the sides are also lined to accommodate rising.
   • In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until the mixture becomes thick, pale, and fluffy, about 5 minutes.
   • In a separate bowl, whisk together the all-purpose flour, potato starch, and baking powder.
   • Gently fold the dry ingredients into the egg mixture using a spatula, ensuring no lumps remain.
   • Pour the batter into the prepared pan and bake in the lower part of the oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely before slicing it horizontally into three even layers.
2. Prepare the Syrup:
   • In a bowl, combine the lemon juice, water, and granulated sugar, stirring until the sugar dissolves.
3. Prepare the Chocolate Mousse Filling:
   • Break the dark chocolate into small pieces and melt it together with the butter over a double boiler or gently in the microwave, stirring until smooth. Let it cool slightly.
   • Separate the egg yolks and whites into different bowls.
   • Whisk the egg whites until stiff peaks form.
   • In another bowl, whip the heavy cream until it holds soft peaks.
   • Stir the egg yolks into the cooled chocolate mixture one at a time, mixing well after each addition.
   • Fold the whipped cream into the chocolate mixture until combined.
   • Gently fold in the beaten egg whites until the mousse is smooth and uniform.
   • Refrigerate the mousse for about 20-30 minutes before using, so it firms up slightly but is still spreadable.
4. Assemble the Cake:
   • Place the bottom cake layer on a serving plate and brush it with the lemon syrup to moisten.
   • Spread half of the chocolate mousse evenly over the layer.
   • Repeat with the second cake layer, syrup, and remaining mousse.
   • Place the final cake layer on top and refrigerate the cake to set, preferably overnight, covered to prevent drying.
5. Prepare the Dulce de Leche Mousse Topping:
   • On the day of serving, whip the heavy cream until soft peaks form.
   • Add the cream cheese and continue whipping until the mixture is smooth and slightly firmer.
   • Add the dulce de leche and whip until the mousse is thick and suitable for piping or spreading.
6. Decorate the Cake:
   • Frost the top and sides of the assembled cake with the dulce de leche mousse.
   • Press the chocolate-covered biscuit sticks vertically around the sides of the cake to create a decorative border.
   • Arrange the fresh raspberries and blueberries on top of the cake as desired.

Enjoy this indulgent and visually stunning cake at your next celebration!