Chocolate-Covered Raspberry Cake

I made this cake for Father's Day for my father-in-law.  It has six chocolate and raspberry cake layers with raspberry buttercream and a rich dark chocolate ganache glaze!  I just love to make these sky high multi-flavored creations!

Chocolate Ganache Glaze

4 ounces dark chocolate chips, 65% cacao or more

4 ounces heavy whipping cream

Place chocolate chips in a medium bowl.  Heat cream in the microwave in a glass liquid measuring cup until it just starts to bubble - watch very carefully - about 1 minute.  Pour the hot cream over the chocolate chips and let sit 2 minutes.  Whisk until smooth, cover with plastic wrap and cool to lukewarm but still liquid, 30 minutes.  Place your cake in the freezer 10 minutes prior to coating.  Pour ganache glaze with a circular motion over the top of the cake.  Use an offset spatula to spread the ganache to the edge and over the sides.  Place cake back in the freezer for 5 minutes to set the ganache.