Before assembling the cake, place the cooled cake on a flat and stable surface. Use a long serrated knife to cut a layer from the top so that it is perfectly level.
Then cut the cake with the knife into three equal layers. Put the bottom layer on a round cardboard or serving dish. Make sure that the whole can turn. Spread the cake with the sugar syrup.
Heat the butter cream for 5 seconds. in the microwave at full power and whisk in the food processor until the mayonnaise consistency is reached. Reserve about 40 g for the decoration. Weigh 75 g and spread evenly over the lower cake layer with a palette knife. Make sure that the cream does not come over the edge. Make an upright edge of 1/2 cm on the outside of the cake.
Pour 60 ml of the chocolate ganache over the butter cream. Smooth if necessary with a palette knife. Place a next cake layer on top and brush with sugar syrup. Put the ganache on the cream again. Finally apply the third cake layer.
Warm up the butter cream again if necessary. Weigh 150 g and apply a thin layer to the outside of the cake with a palette knife as a crumb coating. This serves to prevent crumbs from marring the final glaze. Put the cake in the fridge for 10-15 minutes to stiffen.
Weigh 75 g buttercream for the top of the cake. Apply a layer of coating to the sides of the cooled cake with a palette knife. It is important that the butter cream is evenly distributed. The appearance does not matter yet. Hold the palette knife vertically against the edge of the cake and turn the cake around so that the cream spreads evenly. Once the sides are perfectly smooth and straight, create texture in the cream.
After the side is finished, you can see a border of cream above the cake. Spread this in with the palette knife. If necessary, heat the rest of the butter cream and spread over the middle of the cake. Start in the middle and work towards the outside.
Mix the buttered cream with raspberry juice and spray 10 dots in a circle on the cake. Leave to set in the refrigerator.