Raspberry Cream Cake with Chocolate Ganache

Steps

• 1

  Slice pound cake horizontally in three even layers.

  
• 2

  Spread the bottom layer with 2 tablespoons raspberry jam. Take one package of raspberries, and slice the berries in half. Arrange half of the cut berries in a layer on top of the jam.

  
• 3

  In a small bowl, combine whipped topping with 4 tablespoons of jam. Dot half of the cream mixture over the layer of jam and berries and gently spread until uniformly distributed.

  
• 4

  Place the second cake layer on top of the raspberry whipped topping. Spread with remaining 2 tablespoons jam, top with cut berries, and dot and spread the remaining whipped topping mixture. Top with final cake layer. Cover with plastic wrap and refrigerate at least 1 hour (up to overnight).

  
• 5

  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 it’s ready.

  
• 6

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

  
• 7

  Place cake on a cooling rack set over a wax paper- or parchment-lined rimmed baking sheet. Pour ganache over chilled cake. Garnish with additional fresh raspberries, if desired.

  
• 8

  Cut cake into 8 slices and serve plated with fresh raspberries and extra ganache, if desired.