How to cook
For the layers, bake them separately in a form 11″ (28 cm) in diameter.
Pour the mixture in a pre-greased form, bake at around 347°F (175 °C) (or a bit higher or lower, depending on how strong your oven is). It takes about 30-40 min. to bake a layer.
You don't need to heat it. Let them absorb the syrup while you prepare the cream in the meantime.
Beat the confectionery cream to snow. Set aside as much of it as you're going to need for the decoration.
To the rest of it, add 3 cups (700 g) chocolate spread and stir well with a mixer. You need to get a homogeneous cream-chocolate mixture.
Assembling the cake:
Place the lowermost layer on a cake platter. Smear it with the cream-chocolate mixture, which needs to be about 1 1/4″ (3 cm) thick.
Arrange raspberries on top. Place the middle layer and smear with the cream-chocolate mixture again (1 1/4″ (3 cm) thick) and arrange raspberries.
Place the final layer, press it lightly and begin to smear the entire cake with the cream you set aside earlier.
Use a pastry bag, spatula or knife to do this, whatever you have on hand. Even it out on all sides so it's smooth. It's good to set aside a little cream to make rosettes.
Once it's ready, place it in the fridge. In the meantime, put the remaining chocolate spread (1 1/5 cups (300 g)) to melt on the stove. To it, add 1/2 cup (125 g) butter (cow's or coconut). Stir vigorously and make sure the stove isn't too hot so it doesn't come to a boil.
Once the chocolate spread is melted and cooled a bit, remove the cake from the fridge and spread it from the middle toward the edges of the cake. That's how you're going to get a nice chocolate glaze on the cake.
Leave it in the fridge once again for the chocolate to harden. Then it'll be ready for decoration.
Make an odd number of rosettes with the cream, with as much distance between them as you like. Finally, place a raspberry on top of each of them.