This was a dark chocolate cake with semi-sweet morsels mixed into the cake batter to give the gooey chocolatey taste. I made my own raspberry spread. I used fresh raspberries, and placed it over a stove on low. I then added white sugar and heated the raspberries over the stove until it became a gooey consistency. I spreaded that over the bottom layer of the cake, leaving about 1 cup aside to cool. I then mixed the cooled cup of raspberry with heavy whipping cream that I had whipped and set aside to make a raspberry whipped filling to layer over the raspberry jam. I then placed the second layer of the dark chocolate cake on top.
For the chocolate ganache, I placed chopped bittersweet chocolate into a medium bowl. Next, I heated the cream in a small sauce pan over medium heat bringing it just to a boil (watched very carefully because if it boils for a few seconds, it will boil out of the pot). When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
The ganache wasn't pretty enough (or what I wanted to stop at), so I thought it would be fun to throw a couple of Eiffel Tower wafers on top as well as putting my birthday flowers behind the cake.
Please vote for me in the Cake Decorating Contest!