Assemble the Cake:
Place the first cake layer on a cake stand or turntable. Spread 1 ΒΌ cups of frosting over the layer, extending slightly past the edge. Pipe a border around the edge and fill with β
cup raspberry preserves. Spread evenly to the edge of the border.
Place the second cake layer on top, smoothing out any frosting overhang. Chill for 5-10 minutes to set.
Add the final cake layer upside down for a flat top. Apply a thin layer of frosting over the top and sides (crumb coat). Chill for 30 minutes to set.
Frost the cake with a final layer of frosting, smoothing with a cake scraper or offset spatula. Chill again for 30 minutes.
Make the Chocolate Ganache Drip:
Place finely chopped chocolate in a bowl.
Heat the heavy cream in a small saucepan over medium heat until simmering. Pour over the chocolate and let sit for 4 minutes. Stir until smooth.
Add 1-2 tsp vegetable oil to achieve a pourable consistency.
Decorate the Cake:
Place the cake on a turntable. Pour ganache over the center of the cake and use an offset spatula to push it towards the edges, allowing it to drip down the sides.
Chill for 20-30 minutes until the ganache is set.
Pipe remaining frosting onto the top of the cake and decorate with fresh raspberries and mini chocolate chips.
Serve and Store:
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