It looks like a rich, moist chocolate sponge (maybe made with melted dark chocolate, and ground almonds replacing some of the flour, for added squidginess), with a filling of cream with crushed/macerated raspberries in it, and a ganache topping. Ganache is easy - grate or chop the dark chocolate, and put it in a bowl. Bring double cream almost to the boil, and pour onto the chocolate - stir while the chocolate melts into the cream. Allow to cool a little before pouring over the cake - it will set to a soft, glossy finish.
Incidentally, one of my family's favourite 'treat' puddings is raspberries and white chocolate ganache. Make exactly the same way as the dark choc version above, and then pour over fresh raspberries, and chill. It is indescribably gorgeous - unctuous, creamy, sweet and with the tang of the fresh raspberries.
I have a choc cake recipe that turns out looking like that one, filled with fresh cream and squidged raspberries or vanilla buttercream with squidged raspberries mixed in at the last minute. Topped with dark choc ganache.