Chocolate Raspberry Ganache Cake

For genoise:

1/3 cup sifted unsweetened Dutch-process cocoa powder such as Droste (sift before measuring)
1/3 cup all-purpose flour
1/3 cup cornstarch
A pinch baking soda
3 large whole eggs
3 large egg yolks
2/3 cup sugar
1/4 teaspoon salt

For syrup:

1/3 cup water
1/3 cup sugar
1/3 cup raspberry liqueur, such as Chambord

For ganache:

1-1/4 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 pound semisweet or bittersweet chocolate (not unsweetened), chopped coarse
1/2 cup seedless raspberry jam

For glaze:

1 cup heavy cream
8 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse

Garnish: fresh raspberries

Make genoise:
Preheat oven to 350 degrees F. Butter a 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.

In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.

In a metal bowl whisk together whole eggs, yolks, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until just lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.

Sift one third cocoa mixture over egg mixture and fold in. Sift and fold in remaining cocoa mixture, half at a time, in the same manner. Pour batter into pan and smooth top. Bake genoise in middle of oven 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert genoise onto a rack and immediately invert onto another rack to cool right-side up. Genoise may be wrapped in plastic wrap and chilled one week or frozen 1 month. Thaw genoise before assembling cake.

Make syrup:

In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally until sugar is dissolved. Cool syrup and stir in liqueur. Syrup may be made 1 week ahead and chilled, covered. 

Make ganache:

In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours and up to 3 days.

Assemble cake:

Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or an electric mixer beat ganache just until light and fluffy.

Remove parchment paper from genoise and with a long serrated knife cut cake horizontally into 3 rounds.

Invert top layer of genoise onto a springform pan base or 9-inchcardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of genoise and repeat layering of syrup, jam, and ganache. Top with third layer of genoise, smooth side up, and brush with remaining syrup. Spread top and side of cake smoothly with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding.

Make glaze:

In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and pour through a sieve set over a bowl. Cool glaze to room temperature.

With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes.

Garnish cake with raspberries and keep at cool room temperature until ready to serve.