✅ SPONGE CAKE 🔸 for a 20 cm cake tin ◽️ 6 L eggs ◽️ 2/3 cup sugar (150 g) ◽️ 1 cup flour type 450 (150 g) ◽️ 2 full tablespoons cocoa (40 g) ◽️ 1 teaspoon baking powder (5 g) ◽️ 6 tablespoons oil (60 g) BAKING: 175 degrees Celsius top and bottom heat, without convection (165 degrees Celsius with convection, only if you can't bake without it) for 40-45 minutes or until a toothpick comes out dry ✅ SOAKING ◽️ 2/3 cup strong coffee or tea (160 ml) ◽️ 1/3 cup juice or syrup from raspberries (to taste) ◽️ lemon juice (to taste) ✅ RASPBERRIES ◽️ 400 g raspberries (can be frozen) ◽️ 1/4 cup raspberry juice or raspberry syrup (50 ml) ◽️ 1 cup boiled water (250 ml) ◽️ 2 tablespoons potato starch (40 g) ◽️ 5 tablespoons sugar (50 g, to taste) ◽️ lemon juice (to taste) ◽️ 2 teaspoons gelatin (10 g) + 60-80 ml cold water ✅ CHOCOLATE MOUSSE ◽️ 3 teaspoons gelatin (15 g) ◽️ 100 ml cold water ◽️ 200 g dark chocolate ◽️ 70 g soft butter ◽️ 500 g chilled 30% cream ◽️ 4 tablespoons sugar (to taste) 🔔 Subscribe to Orchideli's channel → 🎬 https://goo.gl/4CMhDs #orchideli #recipe #cake

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