Cane sugar (I use Demerara from Mistral) whisk the egg until fluffy.

Add the butter, milk. Stir. Separately mix flour, baking powder, cocoa, salt, soda. Combine the two mixtures, beat with a mixer for 3 minutes. Pour in the boiling water, stir. Pour into the bowl multivarki, hit the bowl a few times against the table to release air bubbles. Bake 60 minutes, or Baking in the oven at 180 degrees until dry sticks. Then to get out of shape, cool on a wire rack, wrap in plastic wrap and put into the refrigerator overnight.

Cream cream, heated (do not boil!), add the spices and leave for 30-40 minutes. Then again heated, add the chocolate pieces, wait a few minutes and stir to dissolve the chocolate. Tighten the foil and put in the fridge overnight.

For cranberry confit berry punch in a blender, add sugar, proverjaem to dissolve the sugar. Then add the pectin and cook for another couple of minutes. Cool slightly, tighten the film.

Sponge cake cut into three or four parts.

Take out of the fridge the ganache, put 150 gr. to cover the cake. Add cream cheese and whisk until smooth. Conditionally divide into 4 parts.

Collect our cake. On the cake spread 1 portion of the cream, top with half of the cranberry confit. If confit is very thick, warm it a little. Repeat the manipulation again. On top of the third cake layer and were coated with cream. Put the cake in the fridge for 30 minutes.

The ganache that we laid a little warmed up and first pour gently in a circle to create the drips, then pour the remains in the middle. Even out the top and optionally sprinkle with more chocolate chips.