1. Prepare the Chocolate Cake Layer:

1. Bake Cake: If making your own cake, prepare and bake your favorite 9-inch chocolate cake recipe. Let it cool completely. If using a store-bought cake, ensure it’s at room temperature.

2. Make the Raspberry Jelly Layer: A Bright and Tangy Center

1. Cook Raspberries and Sugar: In a small saucepan, combine 1 cup of fresh raspberries and 2 tablespoons of sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and become syrupy, about 5 minutes.
2. Dissolve Gelatin: In a small bowl, sprinkle 1 teaspoon of gelatin over 2 tablespoons of cold water. Let it sit for a minute to bloom (soften).
3. Combine and Chill: Stir the dissolved gelatin into the warm raspberry mixture until it’s fully combined. Pour the mixture into a round pan (the same size as your cake pan, about 9 inches) that has been lined with plastic wrap for easy removal. Chill in the fridge for at least 2 hours, or until the jelly is completely set.

3. Make the Chocolate Mousse: Light, Airy, and Rich

1. Whip Heavy Cream: In a mixing bowl, whip 1 cup of heavy cream with an electric mixer until soft peaks form.
   • Tip: Make sure the heavy cream is cold for optimal whipping.
2. Fold in Chocolate: Gently fold the melted and cooled dark chocolate into the whipped cream using a rubber spatula. Be careful not to deflate the whipped cream. Fold until just combined, creating a light and airy mousse.

4. Assemble the Layers: Building a Masterpiece

1. Place Cake Layer: Place the cooled chocolate cake layer on a serving plate or cake stand.
2. Spread Mousse: Spread a thin layer of the chocolate mousse over the cake layer.
3. Add Jelly Layer: Carefully remove the chilled raspberry jelly layer from the pan (using the plastic wrap to lift it out) and place it on top of the mousse layer.
4. Add Remaining Mousse: Spread the remaining chocolate mousse over the raspberry jelly layer.
   • Optional Layers: If you want more layers, you can slice the cake horizontally and alternate the layers.

5. Top with Chocolate Ganache: A Glossy and Decadent Finish

1. Heat Cream: To make the ganache, heat ½ cup of heavy cream in a small saucepan over medium heat until it just starts to simmer (small bubbles appear around the edges).
2. Pour over Chocolate: Pour the hot cream over ½ cup of finely chopped dark chocolate in a heatproof bowl.
3. Let Sit: Let the mixture sit undisturbed for 5 minutes to allow the heat from the cream to melt the chocolate.
4. Stir Until Smooth: Stir the mixture gently with a whisk or spatula until the chocolate is completely melted and the ganache is smooth and glossy.
5. Cool Slightly: Let the ganache cool slightly so that it thickens a little but is still pourable.
6. Pour Over Cake: Pour the warm ganache over the assembled cake, allowing it to drip down the sides for a dramatic effect. Use a spatula to smooth the top if needed.

6. Garnish and Chill: The Final Touches

1. Garnish: Top the cake with fresh raspberries for a vibrant, fresh touch. You can also add chocolate shavings or curls for extra decoration.
2. Chill: Refrigerate the cake for at least 2 hours before serving to allow the ganache and mousse to set completely.