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Triple Chocolate Raspberry Cake

Cake
1/3 cup cocoa powder
1/3 cup water
4 1/2 ounces dark melted chocolate
4 1/2 ounces melted butter
1 1/3 cups packed brown sugar
1 cup ground almonds
4 eggs
2 packets of raspberries
Chocolate Whipped Cream
2 cups heavy cream
1 cup sugar
3 ounces melted dark chocolate
Ganache
6 1/2 ounces dark chocolate
1/3 cup heavy cream
Preheat oven to 325F. 
Grease 9 inch round cake pan, set aside.
Blend sifted cocoa powder with water until smooth; stir in chocolate, butter, sugar, ground almonds, and egg yolks.
Beat egg whites in small bowl until soft peaks form, then fold into chocolate mixture.
Pour mixture in pan.  
Bake 1 hour and 25 minutes.
Make chocolate whipped cream by blending heavy cream on high and adding sugar.  Once cream starts to come up add melted chocolate and continue whipping.  Cover and set aside in fridge.
Make ganache by heating heavy cream over low heat on stove until it starts to boil, then pour over chocolate and stir.
Frost cake with whipped cream and place raspberries on top of cake, then drizzle ganache over raspberries.

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