Yummy! And here's the recipe...
For the sponge layers:
6oz/170g SR Flour
2oz/56g Cocoa Powder
8oz/226g Caster Sugar
8oz/226g Softened butter
2 tbspns Soured Cream
1 tspn Baking Powder
Line and grease 2 baking tins and preheat the oven to GM5/190c
Sift all the dry ingredients and thrown into the mixer, once combined add the eggs, one at a time and finally, add the soured cream to the mix.
Divide between the two tins and place in the middle of the oven for 20-25 mins.
Allow to cool then cut each sponge in half so that you have 4 thin layers.
For the vanilla cream and raspberry jelly filling:
150g Icing Sugar
75g Softened Butter
1 tspn (High Quality) Vanilla Extract/Vanilla Paste
6 Tbsps raspberry jelly (or jam if you don't have jelly)
Mix together the softened butter and sifted sugar with a wooden spoon and add the vanilla.
Spread the jam onto 3 of the layers of the cake and cover with the vanilla cream and stack, leaving the very top layer bare.
For the raspberry and chocolate ganache topping:
200g Dark Choc
284ml Double Cream
Handful of Fresh Raspberries.
Heat the cream on low, don't allow to boil. Once simmering, turn off the heat and add the chopped up chocolate. Leave to sink in for about 5 mins.
Using a hand-whisk, combine the chocolate and cream until you get a glossy sauce.
Leave to cool for about an hour, once thickened, pour over the layered cake.
Top with fresh raspberries.
And in case you were wondering, here's the view from the middle...