Dark chocolate cake mix + ingredients listed on the box
Coconuts cake mix+ ingredients listed on the box
1 Cup raspberry marmalade or jelly
5 Cups heavy cream
3 Cups semi-sweet chocolate ships
4 Tablespoons unsweetened, 100% coco powder
300g Fresh raspberries
300g Fresh blackberries
½ Cups coarsely shredded coconuts
You will need to use two 9” round cake pans, with removable sides is possible. If you only have one, you can bake one cake at the time. You may also want to use a stick hand blender.
Prepare the chocolate cake according to instructions on the box, and add 2 tablespoons of raspberry marmalade or jelly to the batter. Bake the cake according to instructions on the box.
Prepare and bake the coconut cake according to instructions on the box.
In a large mixing bowl, whisk the heavy cream with the coco powder for 1 to 2 minutes, stop whisking as soon as it starts thickening.
Place the chocolate ships in a microwave safe bowl and microwave them on high for 1 minutes. Stir the chocolate with a spoon, take the spoon out and replace the chocolate in the microwave for another 20 seconds. Repeat the same steps one more time only if necessary, until the chocolate has completely melted. Another option – safer- would be to melt the chocolate in a Bain Marie.
Add the melted chocolate to the heavy cream slowly while whisking continually. It is better to use a hand mixer.
Add the raspberry marmalade or jelly, and mix with a stick hand blender. If you do not have one, blend the marmalade in your regular blender before you add it to the chocolate mousse.
Keep mixing /whisking the chocolate mousse for 1 minutes until it is thick enough and forms peaks. Place it in the refrigerator for 15 minutes.
Arrange two ½ sheets of parchment paper on the serving plate, adjacent to each other. The sheets will catch any icing drops and allow you to keep a clean serving plate.
Place the coconut cake upside down on the parchment paper. Pour 1/3 of the chocolate mousse on it and use a spatula to spread it going from the center to the edges.
Slice ½ of the raspberries and ½ of the blackberries and gently drop them on the iced coconut cake.
Gently place the chocolate cake upside up on top of the iced coconut cake. Pour the remaining chocolate mousse over it and spread it with a spatula, going from the center to the edges.
Sprinkle with the shredded coconut over the iced cake. Use one hand to lift the serving plate and tilt it slightly, then use the other hand to sprinkle over the edges of the cake with the shredded coconut. Spin the plate around and repeat the same steps until all the edges are covered.
Arrange the remaining raspberries and blackberries on the top.
Place the cake in the refrigerator for at least 3 hours, or in the freezer for 40 minutes before serving.
Gently pull the parchment sheets out from under the cake before serving.
Tip: Place a wooden grilling stick in the center of the overlapped cakes to hold them together, before frosting the outside. Don’t remove the stick until after the cake has sat in the refrigerator for 3 hours. You can easily cover the mark of the stick with fruits of frosting.