The ultimate chocolate cake

To make frosting, put cream in a medium saucepan over low heat. Bring to a gentle simmer, remove from heat and stir in chocolate. Set aside for 10 minutes, then briefly stir again until silky-smooth. Set aside at room temperature for 2 hours, stirring occasionally, until it’s a spreadable consistency.

Meanwhile, preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Grease two 20cm round cake tins with butter and line bases and sides with baking paper. 

Put cocoa and brown sugar in a large heatproof jug and pour in boiling water. Use a whisk to stir until smooth, then set aside to cool for 15 minutes.

Meanwhile, put extra butter in a large bowl, add caster sugar and beat with an electric hand beater on high speed until light and fluffy.

Add eggs, one at a time, beating well after each addition. 

Sift in flour, baking powder and bicarb, then add about ½ cup of cocoa mixture. Stir with a whisk to roughly combine. Continue to add cocoa mixture, ½ cup at a time, whisking until a smooth speckled batter forms.

Divide batter into thirds, using a cup measure for accuracy, dividing between 2 tins and one large bowl. Cover bowl with plastic wrap and set aside. Bake 2 cakes for 35 minutes, or until cooked when tested with a skewer, swapping positions in oven halfway through. Cool cakes in tins for 15 minutes before turning out onto a wire rack to cool completely. 

Regrease and line 1 tin, then pour in remaining batter. Bake for 35 minutes, or until cooked when tested with a skewer. Cool completely. 

To assemble, put 1 cake on a stand. Spread with 1/3 of the frosting. Repeat layering, finishing with frosting. 

Put pearls in a small zip-lock bag. Add a pinch of gold dust. Seal bag and shake well to coat completely. 

Decorate cake with rosebuds, petals, berries, meringues, frozen raspberries and gold pearls. Serve.