Chocolate-Raspberry Cream Cake
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix, baked into 2 (9-inch) round cakes as directed on box, cooled completely
1 1/2 cups whipping cream
1 pint (2 cups) fresh raspberries
1/2 cup powdered sugar
1 cup whipping cream
2 cups dark chocolate chips or broken chocolate pieces
With sharp knife, carefully slice off rounded top of 1 cooled, baked cake layer, creating a flat surface. Gently transfer cake layer to plate.
In medium bowl, beat 1 1/2 cups cream with electric mixer on high speed until light and fluffy. Reserve 1 raspberry for garnish; add remaining raspberries and the powdered sugar to cream. Beat on low speed just until folded together.
Using metal spatula, spread raspberry-cream mixture on top of cake layer on plate, spreading to edge. Top gently with second cake layer. Run spatula around edge of cake to smooth cream layer.
In medium microwavable bowl, microwave chocolate ganache ingredients on High 1 minute; stir until creamy. If chocolate is not completely melted, microwave 30 to 60 seconds longer. Spoon ganache over top of cake, allowing some to run down side.
Place 1 raspberry in center of cake. Allow ganache to harden at room temperature before serving. If not serving for more than 30 minutes, cover cake gently and store in refrigerator until ready to serve.
Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-raspberry-cream-cake/5a1589f1-3fe2-4791-8370-1320f7cd9178