Ingredients 

VANILLA CAKE

• 1 box white cake mix (plus the ingredients on the back of the box)
• 12 ounces red jam (raspberry, strawberry, etc)

BUTTERCREAM

• 3 cups powdered sugar (sifted)
• 1 cup unsalted butter (softened)
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy whipping cream (at room temperature)

BLACK CHOCOLATE GANACHE

• 4 ounces chocolate chips
• ½ cup heavy cream
• Black food coloring (several drops)

Instructions 

FOR THE CAKE:

• Preheat oven to 350 degrees F. Line 3 6-inch cake pans with a round of parchment, then spray with non-stick spray.
• Prepare cake according to box instructions. Divide batter evenly into prepared pans, then bake 22-25 minutes.
•  Cool in pans 10 minutes, then transfer to cooling rack to cool completely.
• Wrap cooled cakes in plastic wrap and refrigerate or freeze.

FOR THE BUTTERCREAM:

• Whip butter until creamy.

• Reduce speed to low and add powdered sugar 1 cup at a time until well blended.
• Increase speed to medium and beat for 3 minutes until fluffy.

• Add vanilla and cream and continue to whip on medium for 1 minute.
• Add more cream as needed until desired consistency is reached. Whip until the frosting is smooth and silky.

FOR THE GANACHE:

• Prepare the ganache so it can cool while you are putting the cake together.
• 
Bring heavy whipping cream just to a simmer then pour over chocolate chips, making sure the chocolate is fully covered. 
• Let set for 5 minutes.
• Whisk gently to combine cream, chocolate, and food coloring. Set aside to cool.

TO ASSEMBLE THE CAKE:

• When ready to assemble, trim the dome off of all cake and reserve for another use (or eat it!)
• Place one layer of cake on a cake stand or serving plate. Pipe a ring of buttercream around the edge, then spoon in jam filling. 
• Repeat with remaining layers. 
• Apply a thin coat of frosting all over the cake. Chill for 20 mins. Use the remaining frosting to coat the cake.
• Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly).
• Using a spoon, spoon the ganache around the top edge of cake allowing it to drip down the sides.
• Serve with a meat cleaver if you’d like!