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Export 14 ingredients for grocery delivery
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!
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