Chocolate and raspberry two-tier opera cake

This recipe for the classic Parisian gateau requires a little skill but is well worth the effort.


For the raspberry syrup

For the joconde sponge

For the French buttercream

For the chocolate buttercream

  • 115g/4oz unsalted butter, softened
  • 115g/4oz icing sugar
  • 115g/4oz plain chocolate (minimum 70% cocoa solids), melted
  • 30-50ml/1-2fl oz raspberry liqueur

For the chocolate ganache