We start with chocolate cream to have time to cool.
In a bowl put 100 ml of liquid cream and put the bowl on low heat until the cream heats well (be careful NOT to boil!), Then add the chocolate and mix until it melts. Leave to cool completely, then put it in the freezer for 20 minutes and then 1 more hour in the refrigerator.
After the chocolate cream has cooled completely, mix it for a few minutes until it doubles in volume, then mix it with the whipped cream (150ml). We keep it in the fridge until the cake is assembled.
For the countertop I used a form with a detachable ring of approx. 24 cm in diameter.
In a bowl, mix the flour with the baking powder, cocoa and sugar.
Gradually add the warm milk, oil and rum essence and mix well until smooth.
Divide the composition into 3 equal parts and bake 3 sheets.
Keep each sheet in the oven on low-medium heat for about 10 minutes. Let the sheets cool.
Raspberries with water and sugar mix and mix well or put in a blender.
We put the obtained puree in a sieve and keep the remaining syrup.
Mix the starch with the 2 tablespoons of water and add this mixture over the syrup.
Put the pot on low heat and stir until the composition thickens a little.
Allow to cool, then pour the syrup spoon by spoon over the well-mixed whipped cream (200 ml), until we reach the desired consistency. We give cold cream.
We divide the amount of mixed cream (600ml) into 3 equal parts, and we keep 1/3 of the quantity for decoration.
On a plate we put the first top that we syrup (for the syrup we mix water, sugar to taste and rum essence), around the top we put the detachable ring, we add a layer of mixed whipped cream, and over the whipped cream we put 1/2 of the amount of 150 g raspberries (i.e. 75 g).
We add the second top that we syrup, over the top we put a layer of whipped cream and the rest of the raspberries, then we finish with the last top in syrup and we cover it with a thin layer of whipped cream (take care that there is still cream to make the cat ). Let it cool until you decorate it. I left it for approx. 2 hours in the fridge, I took it out, I removed the detachable ring, then I decorated it.
To make the kitten, I listed a template on the printer that I cut out, then put it on top of the cake. With the help of a toothpick I drew the shape of the kitten next to the template.
With the help of a pos I decorated the cake with raspberry and chocolate cream, following the drawn lines.
As you can see in the pictures, I made the outline of the kitten and the edges of the cake from chocolate cream, and inside I put the remaining raspberry cream and whipped cream.