In a large bowl sift the flour, baking soda, baking powder, salt, sugar, and Dutched cocoa powder.
Add the 2 eggs and whisk them in. Then mix in the buttermilk.
Mix in the melted butter.
Line a 10 inch round baking pan with parchment paper and spray with non stick spray. Pour the chocolate cake batter into the pan and bake at 350 degrees Fahrenheit for 18-20 minutes. Once it's baked flip it onto a cooling rack.
After the cake is completely cooled, slice off the top "dome" portion of the cake using a serrated knife. This will help ensure a smoother flat top to the final cake. You can go ahead and eat the top that's been sliced off.
Place the cake on the platter or cake stand you plan to serve it on. Open up a 9 inch spring form pan and remove the bottom of it. Place it directly on top of the cake making sure to squeeze every bit of the cake inside. The springform will help hold the mousse together until it stiffens.
Spread the raspberry jam all over the top
of the cake.
Melt 2 1/2 cups semisweet chocolate chips. Let them cool for about 2 minutes.
Beat the heavy cream on high speed right before stiff peaks form.
Add the melted chocolate to the heavy cream while continuing to mix.
Pour the chocolate mousse on top of the raspberry jam and smooth it out with a decorating spatula. Chill in the refrigerator for at least 5 hours.
After the cake has chilled and the mousse has set, slowly remove the springform and transfer the cake to cooling rack with a baking sheet on the bottom to catch all the extra chocolate that dips off.
In a saucepan, bring 1/2 cup of heavy cream to a simmer. Pour it over 1 cup chocolate chips. Let it sit for about 1 minute then stir until smooth.
Pour the chocolate ganache over the cake and chill in the refrigerator for another hour or until the ganache sets. Decorate the sides of the cake with anything you want. I used finely chopped chocolate.