Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9" cake pan with non-stick baking spray, set aside.

Step 2

In a large bowl combine the flour, cocoa powder, both sugars, baking soda, baking powder, and salt.

Step 3

In a separate bowl, whisk together the eggs, oil, sour cream, milk, and vanilla.

Step 4

Add the wet ingredients to the dry ingredients in thirds, stirring gently with a rubber spatula until just combined. Don't over mix here!

Step 5

Add in the hot water (or coffee) and stir until evenly incorporated. Your batter will be dark, thin, and velvety.

Step 6

Pour batter into prepared pan and place in the oven. Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 7

Place the cake pan on a cooling rack and cool for 30 minutes before removing it from the pan and cooling completely.

Step 8

Once cool, top with your frosting of choice and serve!

Step 9

Place chopped chocolate and espresso powder in a medium-sized heatproof bowl and set aside.

Step 10

In a small saucepan, over medium-heat, warm the cream just until it comes to a simmer.

Step 11

Remove from heat and pour the cream over the chocolate. Stir to combine, then set aside for 2 minutes.

Step 12

Resume stirring until mixture is smooth and glossy.

Step 13

Place in the fridge for 30 minutes. Then gently whip ganache with a whisk until slightly fluffy.

Step 14

Spread on top of cooled cake. Top with chocolate shavings and raspberries, if using, and serve!