Blueberry Chocolate Layer Cake

Wash and dry the blueberries, then arrange a close single layer in a 5-inch ring with its base sealed with food wrap.

Place 100 g chocolate and 30 g coconut oil in a dry heatproof bowl over gently heated water and stir until melted and smooth.

Remove the bowl, cool slightly and pour the chocolate over the blueberries.

Gently shake the mold so the chocolate fills the gaps.

Refrigerate for about 90 minutes, or until firm enough to unmold.

Soften 3 g sheet gelatin in cold water for about 5 minutes, then squeeze out the water.

Mix 40 g softened cream cheese with 8 g caster sugar, add 30 g whipping cream and stir until smooth.

Warm 10 g milk to about 40°C and stir in the gelatin until completely dissolved.

Stir the gelatin milk into the cream cheese, then mix in 20 g blueberry jam.

Pour into a second 5-inch ring with a sealed base and refrigerate for about 3 hours, or until firm enough to unmold.

Prepare and bake the cake while the two inserts set.

Separate 4 eggs, place the whites in a clean grease-free bowl and freeze for about 15 minutes until very cold but not solid.

Warm 60 g corn oil to about 70°C and mix with 14 g cocoa powder.

Add 80 g warm milk and stir well.

Sift in 60 g cake flour and mix until no dry flour remains.

Once the batter has cooled slightly, add the 4 yolks and whisk until smooth.

Preheat the oven to 140°C with top and bottom heat.

Add 3 g lemon juice to the chilled whites, whip until foamy and gradually add 50 g caster sugar.

Continue whipping until smooth with small peaks.

Mix one third of the whites into the cocoa batter, pour back into the remaining whites and fold gently from the bottom until evenly colored.

Pour into an ungreased tall 6-inch chiffon pan and tap gently to release large bubbles.

Bake at 140°C for 45 minutes, then increase to 150°C and bake for another 10 minutes until cooked through.

Remove from the oven, invert the pan over an airy rack and let the cake cool completely, about 75 minutes.

Release the cake from the sides and base of the pan and cut horizontally into three even layers with a serrated knife.

Place the bottom layer on a flat plate and keep the other two layers covered until assembly.

Spread prepared white cream over the bottom cake layer.

Unmold the chocolate insert, remove all the wrap, center it on the cream and pipe cream around its edge to level the filling before adding the second cake layer.

Spread cream over the second cake layer and pipe a ring around the edge.

Unmold the mousse, remove all the wrap, center it on the cream and spread a thin extra layer of blueberry jam over it.

Add the third cake layer, straighten the stack, coat and smooth the top and sides with cream and reserve some cream for piping.

Refrigerate the cake while preparing the ganache.

Finely chop 35 g chocolate and place in a dry bowl.

Warm 60 g whipping cream, pour over the chocolate and stir until smooth.

Let the ganache cool until no longer warm but still pourable, about 10 minutes.

Transfer to a small bag, pipe onto the chilled cake top and spread evenly with an offset spatula.

Gently push a little ganache toward the edge to make short drips and let the chocolate surface settle.

Fill a piping bag fitted with a petal nozzle with white cream and pipe ruffled borders around the bottom and top edges.

Pipe a large central rosette and a few small rosettes around the top.

Dry the blueberries and raspberries, arrange them around the central rosette and add the cherry, edible pearls and small culinary herb sprigs if desired.

Refrigerate for about 1 hour, or until the cream and fillings are firm.

Dip a sharp knife in hot water and wipe dry before slicing.

Cut into 8 portions, wipe the knife between cuts and serve cool.