Death By Chocolate!

 Here is one of my all time favorite recipes that my husband and I call "Death by Chocolate". It is a rich tempting cake full of dark chocolate and raspberries. It's the perfect recipe to give to you SO on Valentine's Day!

To Start Out:

Bake the Cake

2        C.   flour
1 3/4  C.   sugar
3/4     C.   unsweetened cocoa powder
2        tsp. baking soda
1/4     tsp.  salt
1        C.   water
3/4     C.   buttermilk
3/4     C.   vegetable oil
3        Lrg. eggs

Mix the dry ingredients and the add the wet ingredients. Mix until well blended. Pour into two 9" round baking pans that have been sprayed and floured to prevent sticking. Bake at 350 degrees about 30 minutes or until tester inserted near middle of the cake comes out clean.

Cool the cakes in fridge. (Can be made a day ahead)

Second Step:

Ganache

18      oz.  bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/4  C.   heavy whipping cream
6        Tbs seedless raspberry jam, stirred to loosen, divided
2        containers fresh raspberries
Powdered sugar

Bring heavy whipping cream to a boil. Pour over bittersweet chocolate that has been chopped and put into a heat resistant bowl. Allow to sit for 2 minutes. Stir until creamy and smooth. Reserve 1 1/4 C. of Ganache in a bowl set on the counter to cool at room temperature. Put remaining Ganache in freezer until thick and cool stirring occasionally.

Remove cakes from baking pan carefully and invert on your cake plate. Spread 2 Tbls. of raspberry preserves over cake. Drop a few tbls. of cold Ganache on top of the jelly and spread evenly. Place second cake on top of the first. Repeat Jelly and cold ganache. Pour half of luke warm ganache over the cake. Use a frosting spatula to spread over the cake. Freeze to set ganache. Pour second half over the cake. Freeze to set. Top the cake with Raspberries in concentric circles and lightly sprinkle with powdered sugar.

Easy Tips: Use chocolate chips instead of bittersweet chocolate.