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.

Gradually add in the oil and milk followed by the vinegar and vanilla.

Fold in the applesauce carefully to avoid overmixing.

Evenly divide the batters between the 2 tins and dot in half of the chunks of berry biscuit chocolate (about 100g).

Bake for around 30 minutes or until bouncy to the touch and a skewer inserted into the centre comes out clean.

Allow the cakes to cool for 10 minutes before turning them out onto a cooling rack.

Meanwhile, make the cookies by beating 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.

Roll the dough out into a rectangle, about ½ cm thick, and bake for about 15 minutes. Set aside to cool.

For the jelly, combine the blackcurrant syrup with the water and sprinkle over the agar agar. Whisk together and let sit for 10 minutes.

Place over 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 a cake pan and place in the fridge to set.

For the ganache, melt the chocolate over a double boiler and allow it to cool a bit before whisking in the sour cream. Refrigerate for 10 minutes or until firm.

Crumble the sheet of cookie into small chunks.

Assemble the cake by placing the first layer on a cake plate, adding the set jelly, ganache, cookie crumble, and freeze-dried raspberries.

Place the second cake layer on top and ice it with more ganache.

Decorate with remaining Berry Biscuit pieces, cookie chunks, freeze-dried raspberries, and fresh roses if using.

Store in an airtight container for up to 3 days and serve at room temperature.