Preheat the oven to 350°F (175°C). Line two 8-inch round pans with parchment paper.

In a large bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until smooth.

Add eggs, vegetable oil, and sour cream. Mix gently until smooth. Do not over-mix.

In a separate bowl, mix boiling water, coffee, and cocoa powder.

Add the cocoa mixture to the batter. Mix gently until smooth. Do not over-mix.

Divide the batter evenly between the two pans. Bake for about 30 minutes.

Heat heavy cream and butter in a saucepan until it boils.

Pour over the chocolate, cover, and wait 5 minutes. Stir gently until smooth and shiny.

Cover and refrigerate until it thickens and is spreadable. This takes a few hours.

Once the cakes are baked, cool them in the pans for 15 minutes. Then turn them out and cool completely. You can chill them in the freezer.

When the cakes are chilled and the ganache is spreadable, trim the tops of the cakes.

Spread a thick layer of ganache between the cake layers.

Cover the cake with a thin layer of ganache to catch the crumbs (crumb coat). Refrigerate until set.

Frost the cake with the remaining ganache, making the edges neat.

Cover the top with fresh raspberries.

Serve and enjoy!