Raspberry Blackout Cake

I posted about it in my journal but I'm posting the actual recipe here because the masses need to try it. So absolutely heavenly.

Raspberry Blackout Cake
1 1/2 cup all purp unbleached flour
1/2 cup dutch processed cocoa powder
1  teaspoons baking powder
1  teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plain soymilk (I use Vitasoy creamy original)
1/2 cup canola oil
1 1/4 cup sugar (I use Florida Crystals)
2 teaspoons vanilla
10 oz jar seedless raspberry preserves (1/2 cup reserved for the batter)
Fresh Raspberries for decorating and yumminess
Preheat oven to 350 F. Spray a 9 inch springform pan with non stick cooking spray and lightly flour the bottom and sides.
Sift together flours, cocoa, baking powder, baking soda and salt.Combine soy milk, oil, 1/2 cup preserves, vanilla and sugar in a large bowl and mix well. The jam should be mostly dissolved with the rest of the ingredients, some small clumps are ok. You can also do this step in a blender and then transfer it to a large miing bowl.
In batches, add the dry ingredients to the wet and incorporate. If you're using a hand blender this will take about 2 minutes on medium speed, if you don't have a hand blender use a strong fork and mix for about 4 minutes.Pour batter into prepared pan, bake at 350 F for 45 minutes until a toothpick or butter knife comes out clean.
Let sit for a few minutes until it is cool enough to remove the springform pan. When cake has fully cooled, carefully cut in half and spread on a thin layer of raspberry preserves (give the preserves a quick mix with a strong fork to get the consistency looser), and on top of that a layer of chocolate frosting. Place the top of the cake back on and spread another layer of preserves on top of cake. Carefully spread the chocolate frosting over the top, and then finish icing the sides. Some of the I like to put a circle of fresh raspberries around the circumfrence. If you happen to have a decorating bag and tips around, you can alternate a rosebud or star flourish with a raspberry, and a perfect raspberry in the middle will finish it off.

Chocolate Ganache Frosting
2 cups semi sweet choc chips (I like Ghiradelli)
6 tablespoons margarine (I like Earth Balance)
3/4 cup soy creamer, I use Silk Soy Creamer but if it's not available plain soy milk will do
In a sauce pan over medium heat, bring soy creamer to a low boil. Add margarine and melt, turn off the heat and stir in chocolate chips until smooth. Let cool then cover and refriertate for at least 2 hours. When ready to use give it a quick mix with a strong fork until it is a spreadable consistency. This frosting is good for using with a decorating bag, if you're not using one you will have some left over but who can complain about that?