Chocolate Lasagna

This cake is the result of a challenge from one of my colleagues. She showed me a picture and I took the hint as it was, a chocolate lasagne would not be in the way during lunch break.
However, this recipe is different from the original one, especially since I would never put some of the ingredients in a cake. So I make my own version.

CHOCOLATE LASAGNA

CAKE:
50 G BUTTER
200 G SUGAR
3 EGGS
85 G FLOUR
50 G COCOA POWDER
1½ TSP. BAKING POWDER
2 TSP. VANILLA POWDER
½ TSP. SALT

Preheat the oven to 175 degrees celsius.

Melt the butter and let it cool slightly.

Whisk egg and sugar light and airy before adding the butter.

Sift flour, cocoa, baking powder, vanilla powder and salt in and stir into a creamy batter.

Pour the batter into a baking pan lined with baking paper in the bottom and the sides greased with melted butter, about 15x25cm and bake for 25 min.

To make sure the cake is baked, stick a toothpick into the middle of the cake, it should come out clean.

Remove the cake from the oven, turn it out of the pan and let it cool completely.

WHITE GANACHE WITH LIQUORICE:
100G WHITE CHOCOLATE
100 G HEAVY CREAM 38%
2 TSP. STRONG LIQUORICE POWDER

Finely chop the chocolate and put it in a bowl.

Heat the cream up to the boiling point and pour it over the chocolate.

Let it sit for a minute before stirring it into a shiny ganache.

Season with liquorice powder.

Place the ganache in the fridge.

When it is completely cold, whip it to a light cream witt soft peaks.

LIGHT GANACHE:
100 G MARABOU DAIM
100G HEAVY CREAM 38%

Repeat the same procedure as with the white ganache, but without liquorice powder.

ASSEMBLY:

Cut the cake in half and spread the white cream on the bottom layer.

Put the top on and spread the light cream on top.

DECORATION:
FREEZE-DRIED RASPBERRIES AND BLACKBERRIES
SMALL CHOCOLATE BUTTONS

Decorate with freeze-dried raspberries, blackberries and chocolate buttons.

Chill the lasagna for at least 2 hours, preferably overnight.

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