Prepare cake mix according to package directions for 8-inch round baking pans. Stir in raspberries. Bake according to package directions. Transfer to cooling rack; cool completely.
Meanwhile, in medium saucepan over medium heat, combine chocolate chips and heavy cream. Cook, stirring constantly, until chocolate is melted. Remove from heat; let stand until slightly cooled and starting to thicken (about 10 minutes).
Place 1 cake, top-side-up, on a cake stand or large serving platter. Spread with about 1 cup ganache. Layer with remaining cake, top-side-down. Frost entire cake using remaining ganache.
Garnish with additional raspberries, if desired.
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