Easy Raspberry Cream Cake

By Addie

Ingredients

• 1 pre-made pound cake (16 oz size)
• 8 Tablespoon raspberry jam, divided
• 1 1/2 cups whipped topping or whipped cream, divided
• 2 packages fresh raspberries, divided
• 1 1/3 cups heavy cream
• 2 cups semi-sweet chocolate chips (or a 16 oz package)

Preparation

Step 1

1) Slice pound cake horizontally in three thin layers.

2) Spread the bottom layer with raspberry jam.

3) Take one package of raspberries, and slice the berries in half. Sprinkle half of the berries on top of the jam.

4) In a small bowl, mix the whipped topping iwth 4 tbsp of the jam. Dot half of the cream over the jam and berries and gently spread until uniform.

5) Place the second layer on top. Spread with the remaining 2 Tablespoons jam, sprinkle with berries, and dot and spread the remaining whipped topping mixture. Place the last cake layer on top.

6) Cover with plastic wrap and refrigerate for an hour or so (overnight is fine as well).

7) In the top of a double boiler, heat the heavy cream and chocolate chips, stirring constantly until combined. The mixture will be smooth and shiny when its ready.

8)Remove from heat and allow ganache to cool on countertop for 20 minutes. Consistency should be pourable, but not runny.

9) Pour over chilled cake. Garnish cake with fresh raspberries, if desired.


To serve, slice and plate (with fresh raspberries and extra ganache) if desired.