Chocolate glaze

100ml warm milk

100g 54% dark chocolate

30g cocoa powder

Raspberry Jam

1kg mixed frozen raspberries or fresh raspberries

600g sugar

2 orange (peel only)

12g citrus pectin

Decorate 

Toasted coconut

METHOD

Sponge cake method

1. Cream the butter and sugar until pale and creamy with whisk or attachment in stand mixer

2. Add eggs one by one

3. Slowly pour in milk and vanilla seeds

4. Mix with the dry ingredients

5. Pour batter into round cake tin lined with baking paper

6. Bake at 180 for 35 minutes until the skewer comes out clean

7. Once chilled, cut the cake across ways into three equal size circles

Cream cheese frosting method

1. Cream the butter and icing sugar till pale, add room temp cream cheese and keep whipping till nice and smooth

Chocolate Glaze Method

Melt all ingredients together in a heat proof bowl over a pot of simmering water

Raspberry Jam Method

1. Cook berries with sugar and orange peel until soft

2. Add citrus pectin and continue to cook for another 5 minutes. Jam will need to boil to activate the pectin

3. Chill in refrigerator

Assembling

Start with 1 sponge circle

Soak with 1/4 chocolate glaze

Spread 1/3 cream cheese frosting

Spread an equal amount of raspberry jam on top of frosting

Repeat the above steps until the 3 tiers are complete

Pour the last 1/4 of chocolate glaze over the top of the cake

Garnish with toasted shredded coconut and fresh raspberries

Chill until ready to serve