...kinda like a Boston Cream Pie, except better! Its further enhanced by raspberry jam!
3/4 cup heavy cream
1/4 cup corn syrup
8 oz bittersweet chocolate, chopped
2 (8in) white cake rounds
2/3 cup raspberry jam or preserves
1 1/2 cups vanilla custard, chilled
FOR THE ICING:
In med saucepan, cook cream, corn syrup, and chocolate over med-low heat, whisking constantly until smooth. Transfer mixture to bowl and chill until thickened but still spreadable, about 2 hours. Stirring occasionally.
Slice each cake layer in half horizontally. Spread 1/3 cup jam over each bottom half and replace top half. Place one filled cake layer on cake serving platter. Spread custard in even layer over top. Place second filled cake layer on top of custard. Spread thin layer of chocolate icing over top and sides of cake. Chill until icing has set, at least 30 min or up to 1 day. Slice and serve. Great cake for Easter/spring get togethers!