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Place the first layer of the chocolate sponge cake on a serving plate or cake stand. Spread the cooled raspberry filling evenly across the surface.
Next, spread a layer of the cream filling over the raspberry layer. The cream adds a rich, smooth texture that complements the tart raspberries.
Gently place the second layer of the chocolate sponge on top, pressing down lightly to ensure the layers adhere together.
5. Prepare the Chocolate Ganache
For the ganache, chop the dark chocolate into small pieces and place it in a heatproof bowl.
In a small saucepan, heat the cream until it’s warm but not boiling. Pour the warm cream over the chocolate and let it sit for about 1 minute. Then, stir the mixture until the chocolate is fully melted and smooth. The ganache should be glossy and thick enough to coat the cake.
6. Coat the Cake
Pour the chocolate ganache over the assembled cake, starting in the center and allowing it to naturally drip down the sides. Use a spatula to smooth out the ganache for an even coating if needed.
Let the ganache set at room temperature for about 30 minutes before slicing. You can also place the cake in the refrigerator to speed up the process if desired.
7. Serve
Slice the cake into individual portions and serve. The combination of the rich, moist chocolate sponge, the tart raspberry filling, and the smooth cream filling, all wrapped in luscious dark chocolate ganache, creates a stunning dessert that’s both visually and flavorfully impressive.
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Protein: 6 g
- Carbohydrates: 35 g
- Fat: 18 g
- Saturated Fat: 9 g
- Sugar: 22 g
- Fiber: 3 g
- Sodium: 60 mg
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