Million Dollar Chocolate Cake

I got this recipe at a Relief Society meeting a couple months ago.  I finally got around to giving it a try and it was pretty good. I'm not usually a fan of homemade cake because it tends to be so heavy.  This was heavier than the mixes I usually use, but still pretty good and the raspberry filling and the ganache topping were awesome!

Million Dollar Chocolate Cake

1 c. boiling water
3/4 c. cocoa
1 1/4 c. sugar
1/2 c. butter
2 eggs
1 3/4 c. flour
1/4 c. cornstarch
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. any combination of buttermilk, plain yogurt and or sour cream
1 t. vanilla
raspberry preserves (I used freezer jam)
1 c. cream
1 1/2 c. chocolate chips (I used semi sweet)
Sprinkles (if desired)

Pour boiling water over cocoa and stir until smooth. Set aside.
Cream butter 1 minute, then add sugar. Cream 3-5 minutes (may still be a bit crumbly).
Add in eggs and mix another 2 minutes.
Pour flour, cornstarch, powder, soda, and salt. Whisk well until it looks "lighter" or you could sift!
Add the dry ingredients and sour milk alternately to creamed mixture. (I did 3 dry and 2 wet). Mix well, but do not over mix.
Beat in cocoa and vanilla until well combined.
Bake in 2 greased and floured 8 inch cake pans. Bake for 25 minutes at 375 degrees.

Cool for 5 minutes, then turn out on a cooling rack. Cool completely.

When cooled, even out cake tops with a serrated knife (this allows you to "sample!)
Lay first cake right side up and spread with raspberry jam. Use as much or little as you want!
Top with the next cake upside down.

Put chocolate chips in a bowl and set aside. Heat cream in a saucepan until it simmers.
Pour hot cream over chips and let sit 5 minutes.
Stir until combined. Let sit 5 more minutes.
When cooled, slowly spoon over cake, seeing that it drips over to cover the edge!

Let set 5 minutes.
When done, place a cookie cutter on the cake and sprinkle with colored sugar.
Use a spoon to get to the edges. When filled in, lift off cookie cutter.