Preparation

Step 1: Preheat and Prepare

Begin by preheating your oven to 180°C (356°F). Grease and line two 9-inch cake tins with parchment paper. This ensures even baking and easy removal of the cake layers.

Step 2: Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter and sugar until pale and fluffy. Slowly add the eggs, one at a time, beating well with each addition. Stir in the vanilla extract and mix until fully incorporated. Sift together the flour and baking powder, then gently fold it into the wet mixture alternating with the milk until you achieve a smooth batter.

Step 3: Bake the Cake

Divide the batter evenly between the prepared cake tins. Place in the oven and bake for 25-30 minutes. Use a skewer to test if the cake is done; if it comes out clean, it is ready. Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Chocolate Ganache

Step 1: Melt the Chocolate

While the cakes cool, create a luxurious ganache by melting the dark chocolate in a double boiler. Heat until fully melted and smooth.

Step 2: Make the Ganache

Heat the heavy cream in a separate saucepan until it just begins to simmer. Gradually stir the hot cream into the melted chocolate until well combined, shiny, and smooth. Let the ganache cool slightly until it reaches a spreadable consistency.

Raspberry Gelée

Step 1: Bloom the Gelatin

In a small bowl, sprinkle the gelatin over water and set aside to bloom for 5 minutes.

Step 2: Prepare Raspberry Mixture

In a saucepan, mash the raspberries with a fork and add a tablespoon of sugar. Heat gently until the raspberries break down into a sauce. Stir in the bloomed gelatin and mix until fully dissolved. Squeeze and add a little lemon zest to enhance the flavor, then set aside to cool.

Assembling the Saint Petersburg Kiss

Step 1: Layering

Once the cake layers have cooled, place the first layer onto your serving platter. Spread an even layer of the raspberry gelée over the cake.

Step 2: Add Chocolate Ganache

Place the second cake layer on top of the raspberry gelée. Spread a generous layer of the chocolate ganache over the entire cake, smoothing the top and sides with a spatula.

Step 3: Chill the Cake

Place the assembled cake in the refrigerator for at least 2 hours to allow the layers to set and the flavors to meld.

How to Enjoy the Saint Petersburg Kiss

Saint Petersburg Kiss is best enjoyed chilled. Serve this elegant dessert with a dollop of whipped cream and a few fresh raspberries on the side for a touch of color and tartness. Its perfect companion is a glass of chilled brut champagne, which balances its sweetness with a refreshing tart edge, or a warm cup of aromatic black tea, which harmonizes beautifully with the rich chocolate and fruit flavors.

Whether it's a sophisticated dinner party, a romantic evening, or an afternoon tea with friends, this dessert brings a taste of imperial Russia to any occasion, creating