Chocolate Fudge Cake

Steps

1. 1
   Chop the dark chocolate into small pieces and combine with butter and water in a double boiler. Heat for 3–5 minutes until almost completely melted, stirring gently, then remove from heat and let residual heat finish melting.
2. 2
   In a stand mixer bowl, whisk together eggs, sour cream, neutral oil, vanilla extract, and instant coffee until smooth.
3. 3
   Add the brown sugar and granulated sugar (sifted if lumpy) and whisk until smooth.
4. 4
   After the chocolate mixture has cooled for 5–10 minutes, slowly stream it into the egg mixture while whisking constantly until homogeneous.
5. 5
   Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Gently whisk until no dry streaks remain, being careful not to overmix.
6. 6
   Divide the batter evenly between two oiled and parchment-lined 8-inch cake pans. Bake in a preheated 350°F oven for 35–40 minutes until a toothpick comes out clean.
7. 7
   For the ganache: finely chop 450 g dark chocolate into a bowl. Heat 450 ml heavy cream in a saucepan until small bubbles form around the edges and center. Pour over the chocolate and cover for 3 minutes.
8. 8
   Gently stir the ganache until smooth and glossy, taking care not to overagitate. Stir in a pinch of instant coffee.
9. 9
   Spread the ganache on a rimmed baking sheet, tap out bubbles, and let sit for at least 1 hour to thicken to a spreadable consistency.
10. 10
    Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely. Trim the tops gently if needed to flatten.
11. 11
    Place a small dab of ganache on a cake turntable to anchor the first cake layer. Apply a thin layer of ganache, place the second layer on top, then frost the entire cake thickly with ganache using long, even strokes to achieve a smooth, shiny finish.
12. 12
    Decorate the top with fresh raspberries, leaving one spot intentionally empty in the corner to match the show's signature look.