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CAKE:
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1. Preheat oven to 350°F.
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2. In large mixing bowl, combine cake mix, chocolate pudding mix, sour cream, oil, eggs, and water. Mix well. Add mini chocolate chips, stir.
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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!).
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4. Allow cakes to cool about 15 minutes before turning out of pans to cool completely (at least 1 hour).
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GANACHE:
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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.
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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.
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3. Once it begins boiling, pour cream mixture over chocolate chips in blender or food processor. Mix until smooth.
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4. Place ganache in a covered container and refrigerate until cool and desired consistency.
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MOUSSE:
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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.
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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.
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3. Add melted chocolate to cream cheese mixture, mixing until fluffy and incorporated, about 1 minute.
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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.).
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5. Scrape whipped cream into chocolate cream cheese mixture and fold gently to incorporate, stirring gently as needed to combine all ingredients.
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ASSEMBLY:
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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.
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2. Place one third of your mousse in the center of the cake layer. Gently spread it out to the edges to cover.
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3. Slice some raspberries in half (from top to tip) and cover the mousse with halved raspberries.
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4. Place next cake layer on top of raspberries.
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5. Repeat steps 2-4 until you have placed the top layer on the cake.
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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.
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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.
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8. Place whole raspberries in a ring around top of cake to decorate.
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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!
