Method

• 1.
  For the cake, preheat oven to 175°C/155°C fan-forced. Grease 3 x 23cm x 30cm lipped baking trays (if you only have one baking tray, bake in batches) and line with baking paper.
• 2.
  Melt the chocolate in a large heatproof bowl over a medium pan of simmering water (don’t let base of bowl touch the water), stirring occasionally. Remove the bowl from the heat, and set aside to cool slightly.
• 3.
  In a stand mixer fitted with the whisk attachment, mix the egg yolks and sugar on high speed for about 5 minutes, until thick and pale, and then gently fold the mixture into the melted chocolate. Stir until almost combined, and set aside.
• 4.
  In the clean bowl of a stand mixer fitted with a clean whisk attachment, beat the egg whites on high speed until soft peaks form, and then gently fold them into the chocolate, followed by the brandy.
• 5.
  Divide the chocolate mixture between the 3 prepared trays (or pour one-third of the mix into one, if you’re baking in three batches). Use a spatula to even out the tops or top, and place in the oven. Cook for approximately 15 minutes, until firm to touch and a skewer inserted in the centre comes out clean. Set aside to cool completely.
• 6.
  Once the cakes have cooled, place a sheet of baking paper on a baking tray, and set it over one of the finished sponge cakes, then flip the whole thing over, so the new baking tray is now sitting under the cake. Remove the top tray and the used paper. Repeat with the remaining cakes, placing each on a clean sheet of baking paper and stacking them. Wrap them well with plastic wrap and place in the freezer for at least 24 hours.
• 7.
  To make the ganache, place white chocolate in a large bowl and set aside. Add the cream to a medium saucepan with a heavy base and place it on medium-low heat. Cook until just starting to simmer, and then pour it over the chocolate. Allow to sit for 3 minutes or so, until the chocolate has softened, and then gently stir until the chocolate is melted and fully combined with the cream. Cover with plastic wrap, and refrigerate overnight (or for up to 3 days).
• 8.
  To assemble the cake, put the chilled ganache into the bowl of a stand mixer fitted with the whisk attachment. Add the cream and whip on medium-high speed until the mixture has achieved the consistency of soft whipped cream. (Keep a close eye on it, so as not to overwhip.)
• 9.
  Mix the berries in a large bowl, and set aside 1 cup to decorate.
• 10.
  Remove one sponge layer from the freezer at a time, and place on a serving platter or cutting board. (Do not remove them all at once; they need to be frozen.) Trim about 1cm off all the edges to make a clean rectangle, then spread roughly one-third of the ganache mixture across the top of the cake. Scatter half the berries on top of the ganache mixture, making sure they are evenly spread right to the edges of the cake. Trim the second sponge layer, place it on top of the first and cover it with another one-third of the ganache mixture and the remainder of the berries. Remove the final layer of cake from the freezer, trim it and place it on top of the second, then spread the remaining ganache across the top of the cake, smoothing it with an offset spatula.
• 11.
  Top with the reserved fruit and dust the whole thing lightly with icing sugar, if you like. If you’re not serving the cake right away, store in the fridge for a few hours, bringing it out 30 minutes before serving.