Step 1

Preheat the oven to 160 degrees Celsius. Prepare two tins with baking paper.  

Step 2

In a large bowl, sift the flour and mix with baking soda, baking powder and add the sugar. In another medium bowl, melt the butter and add the oil and buttermilk.

Step 3

Crack all of the eggs in another bowl and whisk until they form a foam. Then add to the butter mix. Whisk until combined. Add the vanilla essence and pour the wet mixture into the dry. Mix until smooth then add the hot water at the end. Mix well. Pour the mixture equally into both tins. Put in the oven and bake for 30-40 minutes. Let it cool down.

Step 4

To make the raspberry jam, pour the raspberries into a saucepan and heat gently for 5-10 minutes stirring occasionally. After this time, try to mush them and press through a sieve. Discard the seeds. You should have about 300ml of smooth raspberry purée. Pour it into a saucepan and add the sugar and lemon juice. Simmer until everything has dissolved. Turn up the heat and boil for 5-10 minutes, stirring often.

Step 5

To make the ganache, pour the heavy cream into a saucepan and heat on a medium heat. Remove from the heat just before it boils. Chop the chocolate into small chunks then pour the hot cream over. Leave like that for 2-3 minutes  and then give good mix. At then end add the vanilla extract. Once it is melted, place in the fridge to cool down.

Step 6

To assemble, spread the chocolate ganache all over the first sponge. Create higher sides so that you can place jam in the middle.  Then place the other sponge on top and cover ganache roughly all over. Place in the fridge for half an hour to set. Take it out and spread the leftover ganache all over. Decorate with fresh raspberries.