• Preheat the oven to 170°C. Prepare a 25 cm cake tin.
• In a large bowl mix flour, baking powder, cocoa powder, and sugars. Give it a good whisk.
• Add eggs, melted butter, oil, espresso, ALLNUTRITION raspberry in jelly, and full-fat sour cream. Mix well until smooth.
• Pour the batter into the cake tin and bake for 25-40 minutes - until the toothpick comes out clean. If you divide the batter into two cake tins, 20 minutes is fine. If you are using just one, bake for longer.
• Take the cake out of the oven and let cool completely.

Raspberry Cream

• Whip the mascarpone with butter and icing sugar until smooth and thick. Add a few tablespoons of raspberry in jelly and mix again.

Chocolate ganache

• Stir melted chocolate with warm whipping cream until thick.
• In another bowl whip the butter with icing sugar until smooth. Add melted ganache and whip again.
• Cut the cake into two layers. Add raspberry cream on top of the cake layer. Put another cake layer on top and cover it all in the chocolate ganache. You can design the sides with chocolate sprinkles.
• Keep in the fridge for 5 hours or overnight.