Rum and raspberry black forest gateau

Based on the classic Delia recipe, this is my version using a creme fraiche chocolate ganache instead of whipped cream, dark rum instead of Kirsch, and raspberries instead of morello cherries.  We love this so much we had a three tier, triple layer version for our wedding cake, covered with summer fruits (thanks to our lovely friend K)!

Ingredients
100ml dark rum

500g fresh raspberries

6 eggs

 5oz caster sugar

2oz cocoa powder

450g dark chocolate

225g crème fraiche

Method

1. Preheat the oven to 180°C.  Grease and line two 23cm cake tins.
2. In a bowl, pour the rum over the raspberries, cover with clingfilm and place in the fridge.
3. Separate the eggs and beat the whites until stiff (but not too dry).
4. In a separate, large mixing bowl, whisk the yolks with the sugar until pale and thick.  Sift in the cocoa powder and fold in with a large metal spoon.
5. Stir in a heaped spoonful of the egg white to loosen the cocoa mixture, and then fold in the rest of the whites with the metal spoon. 
6. Divide the mixture between the tins and bake for 15-20 mins.
7. While the cake is in the oven, remove the raspberries from the fridge and sieve the rum and raspberry juice into a separate bowl.   Return the raspberries to the fridge.
8. Once the cakes are ready to remove from the oven, leave them to cool in the tins, but turn them out while they are still slightly warm. 
9. Use a cake tester or skewer to pierce holes in all over the cakes, and sprinkle the rum over them.
10. Melt the dark chocolate in a bowl over a pan of simmering water.  Remove from the heat and beat in the crème fraiche.  Cover with clingfilm and place in the fridge until the cakes are completely cool and ready for icing.
11. Once the cakes are cool, use about a third of the chocolate ganache to cover the bottom cake and arrange half the raspberries on top.  Place the next cake on top, cover with the rest of the ganache and decorate with the remaining raspberries.