Delicious Chocolate Currant Cake to Go

Start by **preheating your oven to 170°C (340°F)**. In a large bowl, combine your dry ingredients: flour, cocoa powder, baking soda, and salt. **Sift them together to remove any lumps**.

Next, **melt the butter** and allow it to cool slightly. In a separate bowl, beat the egg with the granulated sugar for about **3-5 minutes until it lightens and increases in volume**. Afterward, reduce the mixer speed and slowly **pour in the melted butter**, mixing just until combined.

Slowly incorporate the dry ingredients into the egg mixture and add the kefir. **Mix gently on low speed until fully combined**. Line a baking tray (20 cm x 26 cm or 8 inches x 10 inches) with parchment paper and pour the batter into it. **Bake for 16-20 minutes** until a toothpick inserted in the center comes out clean.

Once the biscuit has cooled, cut out **2 circles using a glass the size of the base of your cup** and 4 circles for the top.

In a small saucepan, combine the **heavy cream and blackcurrant puree**. Heat gently until **just before boiling**. Pour the hot mixture over the white chocolate in a bowl. Let it sit for a minute to **melt the chocolate**, then stir well until smooth.

Use an immersion blender to blend the mixture until it reaches a **glossy, uniform consistency**. Cover it with plastic wrap to prevent skin from forming and ** refrigerate for 4-8 hours** to stabilize. When you’re ready to assemble, **lightly whip the ganache** until it is airy, but be careful **not to overbeat**.

Ensure all ingredients are **cold before you start**. In a mixing bowl, combine the cream cheese, powdered sugar, and heavy cream. **Blend gently to combine, then increase speed** to whip until you achieve **stiff peaks**. This process may vary depending on your mixer’s power, so keep a close eye.

Split the whipped cream into two parts. In one half, add the **melted dark chocolate** and mix thoroughly to combine. Transfer both creams into **two piping bags** for easy assembly.

To assemble the cake, take a biscuit circle as the base. Pipe a layer of the dark chocolate cream, followed by a layer of the blackcurrant ganache, then top with the other biscuit circle. Repeat the process for the remaining layers.

Finally, **decorate the top** with any remaining cream and perhaps a drizzle of ganache or some decorative blackcurrants. **Enjoy your delicious Chocolate Currant Cake to Go** for any occasion or treat yourself to a delightful dessert at home!