- 25 mins
- 165 mins
Ingredients
- 1 box Betty Crocker® SuperMoist® devil's food cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup semisweet chocolate chips (6 oz)
- 1 1/2 cups whipping cream
- 1/3 cup powdered sugar
- 2 tablespoons seedless raspberry jam
- 1 container (6 oz) fresh raspberries
- Unsweetened baking cocoa, if desired
Preparation
Step 1
Heat oven to 350°F. Grease two 9- or 8-inch round cake pans, or spray with baking spray with flour.
Make and bake cake as directed on box for 8- or 9-inch round cake pans. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile,melt chocolate chips and 1/2c. whipping cream in a double boiler; stir until smooth and melted. Refrigerate 15 to 30 minutes or until cool.
In large bowl, beat remaining 1 cup whipping cream and the powdered sugar with electric mixer on high speed until mixture starts to thicken. Add melted chocolate. Beat until stiff peaks form (do not overbeat or mixture will begin to look curdled).
On serving plate, place 1 cake layer, rounded side down. Spread raspberry jam over cake layer. Spread 1/2-inch-thick layer of chocolate mixture over jam. Cut 1/2 cup of the raspberries in half; press into chocolate mixture.
Top with other cake layer, rounded side up; press lightly. Frost side and top of cake with remaining chocolate mixture. Refrigerate about 1 hour or until firm. Let stand at room temperature about 10 minutes before serving. Garnish with remaining raspberries and candies. Sprinkle with cocoa. Store loosely covered in refrigerator.
*Refrigerate mousse to stiffen for ease of frosting the cake.