Decadent Quintuple Chocolate Raspberry Layer Cake - cooking recipe

Ingredients

1 (15 1/4 ounce) package devil's food cake mix
1 (6 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet mini chocolate chips
2 cups ghirardelli milk chocolate chips
2 cups heavy cream, divided
2 tablespoons butter
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla
2 tsbsp softened butter
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar, divided
1/8 teaspoon salt
2/3 cup semi-sweet chocolate chips
1 tablespoon vanilla instant pudding mix
18 ounces fresh raspberries, washed and dried, approx

Preparation

CAKE:
1. Preheat oven to 350°F.
2. In large mixing bowl, combine cake mix, chocolate pudding mix, sour cream, oil, eggs, and water. Mix well. Add mini chocolate chips, stir.
3. Butter 2 8-inch round cake pans and divide batter equally. Bake for 30-40 minutes, until cakes test done. (Stick a toothpick in near the middle and see if it comes out clean. Watch out, if you hit a chocolate chip you may think it's not finished baking when it is!).
4. Allow cakes to cool about 15 minutes before turning out of pans to cool completely (at least 1 hour).
GANACHE:
1. Once cakes are in oven, begin ganache. (This give it enough time to set.) Dump the Ghirardelli milk chocolate chips, 2 tbsp butter, and 1 tsp vanilla into a blender or food processor.
2. In a small saucepan, heat 1 cup of the heavy cream and granulated sugar until boiling. Stir constantly, being careful not to burn it.
3. Once it begins boiling, pour cream mixture over chocolate chips in blender or food processor. Mix until smooth.
4. Place ganache in a covered container and refrigerate until cool and desired consistency.
MOUSSE:
1. In mixing bowl, combine 2 tbsp softened butter, 8 oz softened cream cheese, 3/4 c of the powdered sugar, 1/2 tsp vanilla extract, and 1/8 tsp salt. Mix at medium speed until smooth.
2. Melt 2/3 c chocolate chips in the microwave, about 20 seconds at a time, stirring between each time. They are done when you can stir them completely smooth.
3. Add melted chocolate to cream cheese mixture, mixing until fluffy and incorporated, about 1 minute.
4. In a separate mixing bowl, combine 1/4 c powdered sugar and 1 tbsp vanilla pudding mix. The pudding mix stabilizes your whipped cream and keeps it from falling or weeping! Add remaining 1 c heavy whipping cream and beat until stiff peaks form. (It should look like whipped cream.).
5. Scrape whipped cream into chocolate cream cheese mixture and fold gently to incorporate, stirring gently as needed to combine all ingredients.
ASSEMBLY:
1. Split cake layers horizontally so that you have 4 layers. Place first layer on cake tray or stand. Divide your mousse into three equal parts.
2. Place one third of your mousse in the center of the cake layer. Gently spread it out to the edges to cover.
3. Slice some raspberries in half (from top to tip) and cover the mousse with halved raspberries.
4. Place next cake layer on top of raspberries.
5. Repeat steps 2-4 until you have placed the top layer on the cake.
6. Check on your ganache. You want it to have a soft frosting consistency. If it has not set firm enough yet, you can set your container in a bowl of ice water (be careful not to get water in the ganache!) to set faster. If it has set too firm, microwave for 5-10 seconds at a time and stir before microwaving any more.
7. Scoop ganache a little at at time on the center of your top layer and spread outwards and down to cover top and sides of cake.
8. Place whole raspberries in a ring around top of cake to decorate.
9. You may wish to refrigerate your cake a short time before serving to help set ganache and stabilize mousse, or serve immediately. This is a cake to slice THIN. Enjoy!