Ingredients:

  • 230g all-purpose flour
  • 300g granulated sugar
  • 75g unsweetened Dutch-process cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 240ml full-fat buttermilk
  • 240ml strong hot coffee
  • 300g semi-sweet chocolate (60% cacao), finely chopped
  • 480ml heavy cream, divided
  • 1 tsp vanilla bean paste
  • 125g fresh raspberries
  • 2 tbsp freeze-dried strawberry powder
  • 50g white chocolate shavings

Instructions:

  1. Preheat your oven to 175°C. Whisk together the 230g flour, 300g sugar, 75g cocoa, baking powder, baking soda, and salt.
  2. Add the 2 eggs and 240ml buttermilk, mixing until a thick, dark paste forms.
  3. Pour in the 240ml hot coffee slowly. Note: The batter will be very thin; this is exactly what we want for a moist result.
  4. Bake for 25 minutes until a tester comes out with just a few moist crumbs. Let it cool completely before breaking it into large, rustic chunks.
  5. Heat 120ml of the heavy cream until it just begins to simmer. Pour it over 150g of the chopped semi sweet chocolate. Let it sit for 2 minutes, then stir until the mixture is glossy and liquid.
  6. In a separate bowl, whip 240ml of heavy cream with the vanilla bean paste until stiff peaks stand tall. Gently fold the cooled chocolate ganache into the whipped cream. Do not overmix, or you will lose the airy bubbles that make this mousse so light.
  7. Place half of the cake chunks in the bottom of your glass bowl. Top with half of the chocolate mousse. Repeat the layers.
  8. Melt the remaining 150g of chocolate with the last 120ml of cream to create a pourable ganache. Drizzle this over the top until the surface is partially obscured by dark ripples.
  9. Scatter the 125g of fresh raspberries across the top and dust with the 2 tbsp of strawberry powder. Finish with the 50g of white chocolate shavings for that elegant anniversary look.