Red Currant Bakery

Chocolate Cake Base
2 Preheat the oven to 350 F - or 325 F if convection.
5 Sift together the flour, baking powder, cocoa powder, and corn starch.
6 In the bowl of a stand mixer, combine the eggs, sugar, salt, and vanilla extract. Whisk on high until light and fluffy - about three minutes.
7 Whisk the milk, coffee, and oil together and pour into the egg mixture. Whisk again to combine. 
9 Add the sifted dry ingredients to the whipped egg mixture. 
36 Whisk again until just combined, then use a rubber spatula to scrape the sides and bottom of the bowl. 
10 Grease the bottom of a 9" springform pan. Pour the batter into the pan and level it out.
11 Bake on the middle rack of the oven for 15 minutes, then rotate and bake for another 15 minutes, or until a toothpick comes out clean.
12 Remove the cake from the oven and leave it to cool for 5 minutes. Then release the springform but leave the cake on the base to cool. 
13 Once cooled, wrap the cake in plastic and place in the fridge until you are ready to assemble the cake.
Raspberry Gelatin
16 In a large bowl add 125 ml of water and sprinkle the gelatin over the top. Stir together and set aside.
17 In a medium sauce pot, combine 750 ml of water, the sugar, and frozen raspberries. Heat over medium high heat until it comes to a boil. 
18 Reduce the heat to medium and cook for five more minutes. The raspberries should fall apart.
19 Pour the hot raspberry mixture through a sieve into the bowl with the bloomed gelatin. Strain all the liquid from the raspberries and gently whisk or stir to combine with the gelatin.
37 Set aside to cool to room temperature, stirring frequently so that it cools evenly.
20 If you are in a hurry, place the bowl in an ice bath to help cool it down. Whisk frequently to prevent it from clumping. 
Whipped Chocolate Ganache
23 Finely chop the chocolate and place into a heat proof bowl.
24 Pour the heavy cream into a small sauce pot and heat over medium high heat until it is just about to boil. Stir frequently to prevent it from burning.
25 Once the cream is hot, pour it over the finely chopped chocolate. Let sit for 1 minute.
26 Whisk to fully combine the chocolate and cream. 
38 Set aside to cool to room temperature, stirring frequently so that it cools evenly.
27 If you are in a hurry, place the bowl in an ice bath stirring frequently to cool it down. It should become cold but not solid. Once it starts to thicken, it is ready to whip.
28 Pour the ganache into the bowl of a stand mixer. Use the whisk attachment and whip the ganache on high until soft peaks form.
Assembly
31 Remove the cake from the fridge and level it using a serrated knife. Place cake with the pan base onto a small baking sheet or tray that will make it easier to transport.
32 Using a sheet of acetate surround the cake making a collar that is about 6-7 inches tall. Pour in the whipped chocolate ganache and level out with an offset spatula or a bench scraper. 
33 Arrange the fresh, rinsed raspberries upside down onto the chocolate ganache. 
34 Then pour the raspberry gelatin mixture over the top.
35 Place the tray with the cake on top into the fridge. Leave to set up for at least 8 hours, or up to overnight.