- 12
Ingredients
- 1 (18.25-ounce) package Swiss chocolate cake mix without pudding
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/3 cups water
- 1/4 cup seedless raspberry jam
- 1/2 cup whipping cream
- 1 cup (6 ounces) semisweet chocolate chips
Preparation
Step 1
Preheat oven to 350 degrees.
Beat first 4 ingredients at medium speed with electric beater 2 minutes. Pour batter into 3 greased and floured 8-inch round cake pans.
Bake 15 to 20 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread 2 tablespoons raspberry jam between the layers.
Place whipping cream in microwave-safe bowl. Microwave at HIGH 1 minutes; add chocolate chips, stirring until chips melt and mixture is smooth. Let chocolate mixture stand about 45 seconds or until spreading consistency. Spread chocolate mixture on top and sides of cake. Chill until ready to serve. Garnish with whipped cream, fresh