Preheat oven to 350F and line 2 8" pans with parchment paper
In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda and salt, ensuring there are no lumps
Add in the eggs, vegetable oil and sour cream, and whisk gently until the ingredients are combined and there are no lumps; take care not to over mix
In a separate bowl, mix the boiling water with coffee and cocoa powder
Add the cocoa powder mixture to the remaining batter and gently mix until combined and a smooth chocolate cake batter forms. Take care not to over mix
Divide the batter equally between the two lined pans and bake for ~30 min
In the meanwhile, add the heavy cream and butter to a saucepan and bring to a boil. Pour over the chocolate, cover and wait 5 minutes. Then stir gently until a smooth shiny ganache forms. Cover and refrigerate until the ganache reaches a thick, spreadable consistency (this can take a few hours)
Once the cakes are baked, leave them to cool in the pans for 15 minutes, then turn them out and let them cool down all the way. I like to chill them in the freezer
When the cakes are chilled and the ganache is spreadable, it is time to assemble. Trim off the tops (domes) of the cakes, and layer them with a thick layer of ganache in between. Cover the cake with a thin layer of ganache to trap in the crumbs (known as the crumb coat). Refrigerate until the crumb coat is set
Frost the cake with the remaining ganache generously, making the edges as neat as possible
Cover the top with fresh raspberries
Serve and enjoy!
