Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a large bowl, beat the Swiss chocolate cake mix, eggs, vegetable oil, and water with an electric mixer on medium speed for 2 minutes.

Divide the batter evenly among the prepared cake pans.

Bake for 18 minutes, or until a wooden pick inserted into the center comes out clean.

Cool the cakes in the pans on wire racks for 10 minutes.

Remove the cakes from the pans and cool completely on wire racks.

Spread raspberry jam between the cake layers.

In a microwave-safe bowl, microwave the whipping cream on high for 1 minute.

Add the semi-sweet chocolate morsels to the warm cream and stir until melted and smooth.

Pour the chocolate mixture over the top of the cake, using a spatula to spread it around the sides.

Chill the cake until the ganache is set.

Garnish with whipped cream and fresh mint sprigs, if desired.

Slice and serve.