I made this cake for a fundraising auction. I think it's my best one yet. 2 layers of chocolate cake, Raspberry Mousse filling, raspberry buttercream frosting, chocolate ganache, topped with raspberries and a raspberry glaze.
I used a devils food cake mix, baked using the high altitude directions. Like my great grandmother said, while homemade cakes aren't really that hard, a cake mix is faster, and there's not any noticeable difference (plus, I know the cake will turn out great every time).
The mousse filling recipe came from a strawberry mousse cake recipe I found awhile back. I swapped out the strawberries and used thawed frozen raspberries instead. I also doubled the sugar. In a cake with so much other sweet stuff going on, I actually prefer a slightly less sweet mousse, but some people like things sweeter than I do. If you use the mousse in a pie or for standing alone, be sure to double the sugar.
The frosting was also from that recipe, although I added a bit more powdered sugar to make it stiffer. Again, swapping thawed frozen raspberries for the strawberries. I didn't chop them, just added them into my mixer and let it do the work.
The chocolate ganache recipe is 4oz semisweet or bittersweet chocolate (I use a ghirardeli chocolate bar), 1 TBSP chilled butter, and 3 TBSP karo syrup. Chop the chocolate and butter, and add karo syrup. Bring 1/2 cup cream to a boil and pour over chocolate mix. Let sit for 5 minutes. Stir gently until the chocolate is smooth. let sit for a few more minutes. Pour over cake and use a spatula to direct it over the sides. I poured mine onto a cold cake, so it sets up faster.
After the ganache had cooled, I piped a circle of stars with a blob in the middle, and piled the raspberries up inside the circle.
The cake still needed something else, and my husband suggested some sort of sauce, so I used 1/4 cup of raspberry juice (from my home canned raspberries- mostly water and sugar), but pureed raspberries, strained, with some sugar added would probably work fine too, and dumped a packet of gelatin into it. I let it sit for a few minutes, and then stirred it up. It was still a little lumpy, so I added a little karo syrup to encourage glossy smoothness, and microwaved it for 30 seconds. Then I let it cool in the fridge and when it started to thicken up, I drizzled it over the raspberries.