Procedure for the base

1. Mix the chocolate-flavored Richcreme® with an egg and beat on low speed for 1 minute, then beat for 4 minutes on medium speed.
2. Scrape the mixture off the sides of the saucepan with a spatula, add the oil and water, and mix on speed 1 for 1 minute, then on speed 2 for 4 minutes.
3. Once the time has elapsed, shift down to first gear for one more minute.
4. Pour the mixture into two separate 20-cm pans and bake at 160 °C for about 50 minutes. Let cool.

To assemble the cake and the frosting

1. Whip the heavy cream together with the raspberry jam (until soft peaks form).
2. Fill one layer of the cake with the whipped cream mixed with the raspberries and chopped strawberries, place the second layer on top of the first, and cover the entire cake with just the whipped cream.
3. For the ganache, heat the cream and remove it from the heat; add the semi-sweet chocolate and let it sit for 5 minutes, then stir until smooth.
4. Once the ganache has cooled, spread it around the edges of the cake, decorate with raspberries or strawberries, and write the word “Mom” in the center.