METHOD

1. Preheat oven to 160°C (325°F). Line 2 x 20cm round cake tins with non-stick baking paper. 
2. Place the flour, cocoa, sugar, eggs, milk, butter, chocolate and vanilla in a large bowl and whisk until smooth. Divide the mixture between the tins and bake for 40–45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely. 
3. To make the vanilla mascarpone cream, whisk the mascarpone, cream, icing sugar and vanilla until soft peaks form. Refrigerate until needed.
4. To assemble, place 1 cake on a cake stand or plate. Spread with half the vanilla mascarpone cream and top with the remaining cake.
5. Spread the sides with the remaining icing. Refrigerate for 30 minutes or until well chilled.
6. To make the chocolate wrap, place the chocolate and oil in a bowl and mix to combine. Cut 1 x 72cm sheet of non-stick baking paper+ and place on the counter. Fold the top down until the height is around 17cm++. Pour the chocolate on top of the baking paper and spread to form an even layer+++. Allow to stand for 5 minutes.
7. Remove the cake from the refrigerator. Using the baking paper to guide you, slowly wrap the chocolate around the cake. Refrigerate for 30 minutes and slowly peel the baking paper off. Before serving, top the cake with raspberries, edible flowers and sprinkle with icing sugar. Serves 10

+ We used Glad to be Green® Compostable Brown Paper.

++ Be sure to measure your cake beforehand and allow an extra 2-3cm on top for holding your raspberries, this should be around 17cm. Folding the baking paper will also give you more stability when coming to wrap the cake.

+++ By keeping the white chocolate even and thin, it will allow the chocolate to set quick and make it easier to wrap around your cake.

Photography: Chris Court