Chocolate Raspberry Cake

. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
. In a saucepan over low heat, melt the chocolate chips and heavy cream together, stirring until smooth. Remove from heat and let it cool slightly.
. Whip the powdered sugar into the chocolate mixture until it thickens.
. Once the cakes are completely cool, spread a layer of the chocolate mixture on top of one of the cakes, then add a layer of fresh raspberries. Place the second cake on top and frost the entire cake with the remaining chocolate mixture.
. Decorate with extra raspberries on top and enjoy!