2. Add the sugar, baking powder, salt and gelatin into the flour and stir it with a whisk.
3. Make a well in the center and pour in the oil, egg yolks and water but don’t mix it.
4. Add the cream of tartar to the egg whites and whisk to soft peaks.
5. Mix the flour mixture on low until it is just combined.
6. Mix in a third of the egg whites. Then fold in the rest in two batches until just combined.
7. Split the mixture evenly between 6 bowls. Add a little colour to each bowl and gently fold through.
8. Pour the purple mixture into the lined tin and place in the oven on the middle shelf. Put an empty tray on the top shelf to stop it browning and a tin of boiling water on the bottom of the oven. This makes the oven steamy and keeps the cake moist.
9. After 9 minutes add the next layer and return to the oven for another 9 minutes. Repeat with the remaining layers baking the top one for 11 minutes. Allow to cool in the tin and then tip out.
10. To make the ganache pouring hot cream over the chocolate and leave for 1 minute, then stir together until smooth.
11. Place a bowl or something slightly smaller than the cake on top and use it as a guide to cut off a thin layer all the way around.
12. To make some simple syrup put equal parts of sugar and water into a cup and microwave until the sugar has dissolved.
13. Using a pastry brush add generous amounts to the cake.
14. Pour your ganache on top right in the centre then let it drip down over the edge.
Recipe from @howtocookthat