How to make
Dissolve the cocoa in the hot water. Beat the egg whites to snow with half of the sugar. Separately beat the egg yolks with the remaining sugar, oil, flour sifted with the baking powder and the cooled cocoa. To this mixture, gently mix in the egg whites. Pour the mixture into a baking dish with baking paper and even it out.
Put the layer to bake in a preheated 360°F (180 °C) oven until the toothpick you use for checking comes out dry. Leave the layer to cool and cut it into 3-4 separate layers carefully.
Beat the instant confectionery cake cream according to package directions; if necessary add milk. Separately, whip the other cream and the soft butter separately as well. Gradually add the creams to the butter and stir slowly until homogeneous.
For the ganache, heat the confectionery cream and mix it with the crushed chocolate, butter and cocoa. Stir until homogeneous and let it cool slightly. Moisten the layers slightly with compote juice, stick them together with the white cream and add some raspberries on top of the cream.
Spread the top of the cake with cream all over. Pour on the cooled chocolate cream, it should still be liquid. Leave it to run free because it will give the cake a much more pleasant appearance. In the middle of the cake, put the chokeberries and sugar, which have been heated for a short while, with some raspberries around them.
Using an icing piping syringe, decorate the circumference of the cake with florets made from the remaining cream. On top of each rosette, place a raspberry. Leave the cake to cool for 1 night before serving.
