First make Chocolate Ganache, preferably day before the cake.
Gently heat Cream till simmering but not boiling, then take off heat and add in finely chopped chocolate, stir to melt and combine. Leave in fridge over night or at least 6 hrs.
Praline can also be made a day or more in advance.
Gently melt caster sugar and almonds in a non-stick frying pan. Cook on medium heat until the sugar turns a deep golden caramel. Then tip out onto baking tray lined with parchment paper and allow to cool and set. Blitz in food processor until resembles coarse breadcrumbs.
Preheat the oven to 180˚C and prepare the 23cm (9in) tin by greasing and lightly dusting with flour, or line with parchment paper
For the cake:
Melt butter and add in water.
Whisk eggs and sugar until light and fluffy. In a separate bowl combine the dry ingredients, and then sift into mixture and gently fold in.
Mix in the melted butter with the water into the batter. Cake mix should be quite runny.
Pour into prepared tin and bake for 40-45 min or until skewer inserted into centre of cake comes out clean but moist. Leave cake in tin for a few minutes and then turn out onto wire rack to cool.
Once cake is fully cooled cut into 3 equal layers. (The cake should be quite heavy and moist). Make sure to keep the bottom of the cake as the top in order to end up with a nice even finish.
With electric whisk whip the ganache for a few minutes to make it fluffier and lighter. Spread approx. ¼ of the ganache on the first layer, arrange 1/3 of the raspberries on top of the ganache and then put on the next layer of cake and repeat. Put on last layer of cake and spread a thin layer of ganache around the sides and top of cake. Arrange remaining raspberries on top and edge the cake with praline.