Duncan Hines Decadent Chocolate cake mix
Follow directions on back of box for ingredients and baking for 2 – 8 inch rounds. Use parchment rounds on the bottom of your baking pans to help the cake to release easier.
6 Tbsp Raspberry Jam, seedless (divided in half)
1 ½ cups Heavy whipping cream
¼ cup Powdered sugar
2 – 6 oz. Containers fresh raspberries (reserve 1 container for topping cake)
18 oz Bittersweet chocolate (not to exceed 61% cacao), chopped
2 ¼ cup Heavy whipping cream
Special equipment: pastry brush, parchment paper, 2 – 8 inch round baking pans, 8 inch cardboard cake rounds, offset spatula
After baking cakes per the directions on the box, allow to cool completely in pans on a cooling. Cakes can be made 1 day ahead. Cover cakes refrigerate. (The cold cake makes it less crumby and easier to cut in half if you so desire)
Add the heavy whipping cream and powdered sugar into a large metal mixing bowl or the bowl of a stand mixer. Using either a hand held mixer or stand mixer, whip the heavy cream till they become stiff peaks. In a small bowl, put 3 Tbsp of the raspberry jam, using a rubber spatula, mix the jam till it becomes smooth. Add one third of the jam at a time to the whipped cream, gently folding the jam into the whipped cream till it is fully incorporated. Put in freezer to set for about 1 hour. Make sure that the whipped cream is not completely frozen prior to using. You want it to be soft enough to spread still.
Put chopped chocolate into a medium bowl. In a heavy medium saucepan, add the heavy cream and just bring it to a boil then pour it over the chocolate. Allow it to stand for 1 minute, the stir until the ganache is completed melted and smooth. Set aside.
Prepare your cake cooling rack and place inside a rimmed half sheet tray. Remove cakes from the pan by gently running a knife along the edges of the cake pan to release the cake and invert onto the cake round, remove parchment paper. Now, set the second cake aside. Place the first cake, top side down on a cardboard round. Place your cake on the rack. Get the remaining 3 Tbsp of jam, put in a small bowl and stir till smooth. If it seems a bit too gelatinous, add a tsp of hot water to smooth it out. Taking your pastry brush, gently dab on the raspberry jam on the top of the first layer of cake. Now add approximately half of the raspberry mousse, putting it directly in the center of the cake. Using your offset spatula, gently spread the whipped cream evenly over the cake, but leave about 1 inch of empty space from the edge of the cake. Because when you put the other layer on top, it’ll make the mousse spread more and if there is too much or it’s too close to the edge, it’ll all come out. At this point, you can add fresh raspberries inside also. Now carefully put the second layer onto the first layer and put just a bit of pressure with your hand to flatten it down to the other cake layer. The mousse will spread out and if some of it comes out, use your offset spatula and just run the edge along the cake to smooth it out and remove the excess. If there are large gaps in between your cake, add more mousse into the spaces, but make sure to smooth it out so the edge of the cake is all even.
Get your ganache ready. If it is cold, heat it up slightly over a water bath, till lukewarm so it is pourable. We want to do a crumb coat first, which is a thin layer of the chocolate to create a smoother over all look in the end. You can spread a thin layer of the ganache over the cake first, making sure it is covering the entire cake. Use you offset spatula to help even out the ganache around the entire cake. Chill the cake briefly just to set the crumb coat.
Pour half of the slightly warm ganache over the cake, allowing it to drip down and cover the sides. Use the offset spatula to smooth out any areas missing ganache. Freeze the cake for approximately 30 minutes, or until the ganache sets and repeat the pouring of the ganache and making sure it is covering the entire cake and spread evenly all the way around the cake. Freeze for an additional 30 minutes to set the ganache.
Arrange the raspberries on top of the cake, creating a heart. Dust with powdered sugar and serve.
Use remaining mousse and fresh raspberries as garnish with each slice of cake.