Whittaker's Berry and Biscuit Cake



270g Brown sugar
240g Plain all-purpose flour
70g Ground almonds
1.5 tsp Baking soda
1 tsp Baking powder
100g Cocoa powder
Pinch sea salt
½ Cup Light olive oil
1 ¾ Cups Whole milk
2 tsp Apple cider vinegar
2 tsp Vanilla extract
110g Apple sauce
1 block (250g) Whittaker's Berry and Biscuit, roughly cut into small chunks (reserve half of this for the decoration)


⅓ Cup Blackcurrant syrup
⅔ Cup Water
1 tsp Powdered agar


80g Butter, softened
65g Caster sugar
110g Flour
40g Cocoa powder
¼ tsp Salt
¼ tsp Baking soda


1 Cup / 240g sour cream
400g Whittaker's Creamy Milk (Miraka Kirimi) chocolate


½ Cup Freeze-dried raspberries
Fresh spray roses (optional)

  1. First, make the cake. Preheat the oven to 180 degrees on fan bake. Line 2 x 22cm tins with baking paper. In a large bowl, or using an electric mixer, combine the brown sugar, flour, ground almonds, baking soda, cocoa powder and mix until everything is incorporated.
  2. Next, gradually add in the oil and milk followed by the vinegar and vanilla.
  3. Finally, fold in the applesauce. Be very careful not to overmix.
  4. Evenly divide the batters between the 2 tins and then dot in half of the chunks of berry biscuit chocolate (about 100g).
  5. Bake for around 30 minutes or until bouncy to the touch and a skewer inserted into the centre comes out clean.
  6. Allow the cakes to cool for 10 minutes before turning them out onto a cooling rack. Keep the oven on.
  7. Meanwhile, make the cookies. Beat the butter and sugar together until pale, light and fluffy. Gradually add the flour, cocoa powder, salt and baking soda and mix until a soft cookie dough is formed.
  8. Lay out a piece of baking paper that is just larger than a baking tray and place the dough onto it. Place another sheet of baking paper on top and using a rolling pin, roll the dough out into a rectangle, about ½ cm thick. Remove the top piece of baking paper, and transfer the dough on the bottom sheet onto a baking tray. Bake the whole cookie rectangle for about 15 minutes. Set aside and allow the cookie to cool in the baking tray.
  9. Meanwhile, make the jelly. First, very lightly spray a 22cm cake pan with oil.
  10. In a saucepan combine the blackcurrant syrup with the water and then sprinkle over the agar agar. Whisk together and let the mixture sit for 10 minutes. Next, place over a medium heat and allow to come to a boil while continuously stirring. Once it has reached a boil, stir for 2 minutes and then take off the heat. Pour into the cake pan and place in the fridge to set.
  11. Meanwhile, make the ganache. Over a double boiler, melt the chocolate until liquid. Allow it to cool a bit before whisking in the sour cream. Refrigerate for 10 minutes or until firm.
  12. Now, using your fingers, crumble up the sheet of cookie into small chunks. Now you can assemble the cake. Place the first layer on a cake plate or stand.
  13. Take the set jelly, and carefully remove it from the cake tin using a palette knife or spatula to help you. Place it on top of the cake layer. Apply some ganache onto the jelly and neatly spread it out using a palette knife. Next, scatter some of the cookie crumble and crush some freeze-dried raspberries over the ganache layer.
  14. Next, carefully place the second cake layer on top and neatly ice it with some more ganache using a palette knife (you may have some left over).
  15. To decorate, scatter over some remaining Berry Biscuit pieces, cookie chunks and freeze-dried raspberries. Finally decorate with some fresh roses if using. Store in an airtight container for up to 3 days. Serve at room temperature.