Instructions

1. Preheat oven to 160°C. Grease two 20cm round cake tins with cooking oil spray and line base and sides with baking paper.
2. Combine EQUAL SPOONFUL and milk in a medium bowl and set aside. Put eggs in the bowl of an electric mixer and beat on high, using paddle attachment, for 2 minutes or until very light and foamy. Add EQUAL mixture and beat for a further 1 minute or until creamy and slightly thickened.
3. Sift in flour, cocoa, baking powder and bicarbonate of soda. Add hazelnut meal, vanilla and butter, and use a wooden spoon to gently fold in until combined. Spoon mixture evenly into prepared tins.
4. Bake for 30 minutes or until cooked when tested with a skewer. Set aside for 5 minutes before turning out onto a wire rack to cool completely.
5. Meanwhile, to make chocolate ganache, put chocolate and 2 Tablespoon of the cream in a medium heatproof bowl over a small saucepan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat and set aside to cool to room temperature. Put remaining cream in the bowl of an electric mixer and beat on high, using whisk attachment, until firm peaks form. Set aside. Combine jam and water in a small bowl until smooth, and set aside.
6. Put 1 cake on a serving plate and top with whipped cream. Drizzle with jam mixture and scatter over ½ of the raspberries. Sandwich with remaining cake. Spread chocolate ganache over top of cake. Garnish with hazelnuts and remaining berries. Serve.