Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease bases and sides of 2 x 20cm round cake pans and line bases with baking paper.
• 2.
  To make sponge, place flours in a large bowl with 1/4 tsp fine salt. In a stand mixer fitted with the whisk attachment, whisk eggs, zest and sugar on medium-high speed for 6 minutes, or until mixture is thick, pale and doubled in volume. Sift over flour mixture and gently fold to combine. Divide mixture between prepared pans and gently spin pans to level. Bake for 20 minutes, or until cakes have shrunk away from sides slightly and spring back when gently touched. Line 2 wire racks with baking paper. Turn out cakes onto lined racks. Carefully peel away baking paper from base of cakes, then leave to cool.
• 3.
  Meanwhile, to make syrup, place all ingredients with 1/2 cup (125ml) water in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves. Set aside at room temperature to cool completely, reserving candied lemon peel to serve.
• 4.
  For the jelly, place frozen berries, sugar and 310ml water in a medium saucepan over medium heat and bring to a simmer. Stir in wine and juice. Remove gelatine leaves from water and gently squeeze out excess water. Add gelatine to berry mixture and stir until dissolved. Strain mixture through a fine sieve into a jug and leave to cool slightly at room temperature.
• 5.
  To make mousse, place chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let base of bowl touch the water) and stir until melted and smooth. Cool slightly. Place 300ml cream in a small saucepan over low heat and bring to a simmer. Squeeze excess water from gelatine and stir into cream until combined. Set aside to cool to room temperature then, in a stand mixer fitted with the whisk attachment, beat cream mixture with chocolate mixture on medium speed, until combined. Place remaining 600ml cream in a bowl and whisk to stiff peaks. In the stand mixer, beat one-third of the whipped cream into chocolate mixture, then fold in remaining cream. Set aside at room temperature until ready to assemble.
• 6.
  To assemble, trim cakes to fit into your trifle dish. Pour half the cooled jelly mixture into the base of a 3L-capacity trifle dish and chill for 1 hour, or until set. Top with one sponge and brush sponge with syrup. Spread one-half of mousse evenly over sponge. Chill for 35 minutes, or until mousse is firm. Repeat with remaining jelly, sponge, syrup and mousse, finishing with mousse.
• 7.
  To serve, scatter with fresh blackberries and reserved lemon peel from syrup, and drizzle over a generous amount of syrup.