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1
For the cake:
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Set oven to 350 F and line the bottom of a 16 1/2 x 11 1/2 inch jelly roll pan with parchment paper and spray with vegetable spray. Set aside.
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3
In a bowl, mix the Ghirardelli brownie mix with the vegetable oil, water and eggs, mix thoroughly. Place in the prepared pan and smooth the top. Bake for 15 minutes or according to package instructions. When done, remove from oven and place pan on a wire rack and let the cake cool.
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4
When cooled, spread the red raspberry jelly and blueberry fruit jelly across the top.
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5
For the chocolate cream filling:
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Before you start this step, place your mixer beaters in the fridge for at least 15 minutes.
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In a mixing bowl, place the heavy cream, unsweetened cocoa powder and confectioners' sugar. Mix (using the chilled beaters) on high speed for 2-3 minutes until stiff peaks are formed. Cover bowl and chill until it's time to assemble.
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8
For the chocolate glaze:
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9
Put semi-sweet chocolate chips, butter and corn syrup in a microwave-safe dish and heat it in the microwave for 1-1 1/2 minutes. Then mix until all ingredients are one. Set aside.
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10
For the assembly:
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11
Cut the brownie into 4 equal-sized rows, cutting crosswise through the wax paper. Place 1 piece on a serving platter (remove the parchment if there is any on it). Take the chocolate cream filling out of the fridge and spread 1/3 of the cream across the 1st layer, on top of the jelly. Place second piece of brownie on top (remove the parchment if there is any on it) and layer again with 1/3 of the chocolate cream filling. Place third piece of brownie on top (remove the parchment if there is any on it) and layer with the final 1/3 of the chocolate cream filling and 3 strawberries that you've cut into slices. Top with final brownie layer.
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Final step is to add the chocolate glaze covering the top fully and letting it drip a little down the sides. Then add the rest of the sliced strawberries.
