Preparation of the Sponge Cake

1. Preheat the oven to 160°C and line 2 round cake moulds of 12 cm diameter with baking paper.
2. Place the butter, sugar and liquid vanilla in the bowl of your pastry robot and beat with a whisk for 2 minutes until frothy.
3. Then add the eggs one by one and mix well between each addition, then mix for 5 minutes at high speed to obtain a mixture that has doubled in volume.
4. Then add the flour and salt and continue to mix until you obtain a smooth and homogeneous cake dough.
5. Divide your cake dough and pour it into the 2 moulds and bake for 45-55 minutes.
6. At the end of baking, let them cool for a few moments before unmoulding, then completely on a wire rack and wrap them in cling film and place them in the fridge for at least 2 hours.

Preparation of the white chocolate coconut whipped ganache

1. Rehydrate the gelatine leaves by immersing it in a bowl of water for 10 minutes.
2. Start by chopping your white chocolate and place it in a large bowl.
3. Bring the 2 liquid creams to the boil, then remove from the heat, add the drained gelatin leaves, mix and pour this mixture over the white chocolate.
4. Mix with a spatula until all the chocolate has melted.
5. Finish by running a blender through your ganache to smooth it.
6. Cover with cling film on contact and place in the fridge overnight.
7. On the D-day, whisk the ganache and place it in the fridge until the layer cake is set up.

Preparation of the Swiss meringue buttercream

1. Start by placing the whites and sugar in a container and put it on a bain-marie.
2. Mix this preparation with a hand whisk while controlling the temperature with a cooking thermometer, which should reach 55°C.
3. Once the temperature has been reached, transfer to the bowl of your pastry robot fitted with the whisk and beat at high speed for 10-15 minutes.
4. The meringue will cool down and will be ready when it is white, shiny and firm.
5. Lower the speed of the food processor and pour in the chopped butter cubes and vanilla.
6. Then resume mixing at high speed and blend until the cream is white, smooth and homogeneous.
7. Keep your Swiss Meringue Butter Cream at room temperature if you use it during the day, otherwise place it in the fridge.

Preparation of the dark chocolate sauce

1. Place the dark chocolate cut into pieces with the cream and heat in the microwave or bain marie until a liquid chocolate sauce is obtained. Add more liquid cream if necessary, if the texture is too thick.

Assembly and decorate the layer cake

1. Start by cutting the cake with a sponge cake leveler in several layers of equal thickness.
2. Place a cake base on your revolving cake stand, plus a first layer of sponge cake.
3. Using a pastry bag filled with Swiss Meringue Butter Cream, place a pudding of cream on the edge of the sponge cake.
4. Garnish the inside with the coconut ganache, smooth with the bent spatula and cover with a second layer of sponge cake.
5. Repeat this step for the remaining cake layers and cover the whole cake layer with a layer of Swiss meringue butter cream.
6. Smooth your cake with an icing straightener and place it in the fridge for 1 hour.
7. Decorate your Raffaello layer cake with the ganache and the Raffaello, sprinkle with grated coconut and serve with dark chocolate sauce.