For the spiced joconde sponge:

1. Combine sifted almond flour, powdered sugar cake flour, spices, and eggs-whip until light and airy approximately 5 minutes.
2. Separately whip whites to a soft peak-slowly rain sugar over whites and continue to whip to just firm peak-gently fold into spiced base. When meringue is almost incorporated, fold in melted butter, making sure to thoroughly blend throughout batter.
3. Spread joconde sponge evenly over a Silpat lined ½ sheet tray.
4. Bake at 400 degrees until till golden brown and just firm to the touch-time will vary based on oven used, normally no more than 10 minutes, cool completely. Carefully remove from Silpat and cut into three EVEN portions (approx. 5.5 inches x11.5 inches). Note: Freezes well, can freeze for easy removal from Silpat.
5. This makes a thin joconde layer-if a slightly thicker layer is desired convert ingredients by 1.5x.

For the orange syrup:

1. Combine all ingredients in a stainless pot, bring to a boil.
2. Allow to cool, store in refrigerator until use.

For the pistachio french buttercream:

1. In a mixer with whip attachment-whip egg yolks and sugar on high speed for 5 minutes to create a ribbon.
2. Begin the syrup by combining sugar, corn syrup and water in a stainless-steel pot, brush down sides of pot with a wet brush before heating (to dissolve any sugar crystals on side of pot). Bring to a boil, continue to cook until registers 240 Fº, turn off heat.
3. With the mixer on low speed-carefully pour syrup into (ribbon) yolk base in a steady stream-between the whip and side of the bowl-turn speed to high and whip till cooled (room temperature).
4. With the mixer on low speed add butter to the cooled base, turn mixture up to medium speed-continue to whip until a smooth buttercream is achieved. Add vanilla and pistachio paste, mix to thoroughly incorporate.

For the raspberry ganache: 

1. Bring heavy cream to a boil in stainless steel pot. Turn off heat, pour over ruby chocolate in a bowl, allow to set 5 minutes.
2. Pulse with immersion blender or stir gently with wire whip.
3. Add softened butter and raspberry concentrate, blend to incorporate.
4. Refrigerate until use, with plastic wrap touching top of ganache, can be frozen.

For the dark chocolate and oil mixture:

1. Melt chocolate either in a dry bowl over a water bath or in microwave.
2. Add oil, blend to smooth.
3. Does not require refrigeration, store at room temperature. Can be reheated.

For the dark chocolate and butter glaze:

1. Melt chocolate either in a dry bowl over a water bath or in microwave.
2. Add butter and corn syrup. Stir to incorporate. Should be easily pourable/spreadable consistency when used.
3. Store in refrigerator.

For the marzipan:

1. Combine almond paste and corn syrup thoroughly.
2. Add powdered sugar until a smooth pliable consistency is achieved, may need more than amount in formula as almond paste texture varies by brand.
3. Add desired color(s).
4. Store in an airtight container at room temperature.

To assemble:

1. Place a half sheet of parchment on work table-place one of the pre-cut joconde sponge layers on parchment.
2. Thoroughly coat first joconde layer with warm chocolate/oil mixture-flip over onto parchment paper and brush other side of joconde with orange syrup. Pipe or spread an even layer of pistachio buttercream-approximately same thickness as the joconde layer.
3. Place second joconde sponge on top of buttercream layer and brush with orange syrup, if buttercream seems soft refrigerate to firm before next step.
4. Pipe or spread an even layer of the raspberry ruby chocolate ganache over soaked joconde layer-approximately same thickness as the joconde and buttercream layers. If ganache is a bit firm allow to soften to room temperature or loosen with a spatula.
5. Place third joconde layer on top and brush with orange syrup. Apply an even layer of pistachio buttercream, approximately same thickness of previous layers.
6. Place in refrigerator to set (may freeze at this point). When firm, place a clean piece of parchment paper on top of buttercream and flip assembled cake over using a sheet tray on top.
7. Peel off the parchment paper from chocolate coated bottom and replace with a new piece of parchment paper. Flip back over and smooth pistachio buttercream top if necessary.
8. Place cold assembled cake on a wire rack over a sheet tray.
9. Pour the dark chocolate/butter glaze (should be a fluid consistency) over top of firm buttercream. Quickly spread with an offset palette knife to coat and achieve a smooth even finish. Place in refrigerator to set.
10. Once the chocolate/butter glaze is set, using a warm knife, square off sides of cake, cleaning knife after each cut. Slip off parchment paper and place on same size cake board or desired serving platter.
11. Complete with a festive garnish of marzipan holly and fresh raspberries. Optional: additional chocolate décor garnish.