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Cake
Milk chocolate ganache
Salted Caramel
Pink marshmallow fluff
Preheat the oven to 180ºC. Grease a 23cm square cake tin and line the bottom with baking paper.
In a mixing bowl or in your stand mixer, whisk together the hot coffee and cocoa powder until silky and glossy. Allow to cool to room temperature.
Whisk in the oil, sugar and egg until combined and glossy.
Sieve in the baking soda, baking powder, salt and plain flour, mix until just combined. Finally mix in the yoghurt and pour the cake batter into the cake tin.
Bake for 25-30 minutes or until the cake springs back when pressed. Allow to cool for 10 minutes in the tin then flip the cake out onto a sheet of baking paper and allow to cool fully.
Cut out 6 circles of cake using a 7.5cm cookie cutter.
For the milk chocolate ganache, melt the chocolate over a bain-marie or in the microwave. Slowly pour the cream into the melted chocolate while mixing until glossy. Cover and refrigerate to set.
For the salted caramel, place caster sugar and water in a pot over medium heat. Cook until it turns amber in color. Remove from heat and slowly pour in cream while whisking. Mix in salt and allow to cool.
For the pink marshmallow fluff, place sugar, glucose and water in a pot over medium heat. In a stand mixer, whisk egg whites and cream of tartar. When sugar syrup reaches 110°C, start whisking egg whites. When syrup reaches 116°C, pour into egg whites while whisking until thick and fluffy. Mix in vanilla and pink food gel.
To assemble, fill jars with layers of chocolate cake, ganache, salted caramel, and pipe pink marshmallow fluff on top. Sprinkle with freeze dried raspberries and store in the fridge.