CHOCOLATE GANACHE CAKE
3/4 cup of boiling water
1/2 cup of unsweetened cocoa powder (not-Dutch processed)
1 teaspoon of instant espresso powder
1/2 cup of whole milk
1 teaspoon of vanilla extract
2 cups of flour
1-1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of butter
2 cups of packed dark brown sugar
4 eggs
2-1/2 cups of whipping cream
20 ounces of bittersweet chocolate, finely chopped in food processor
1 cup of raspberry preserves
Preheat oven to 350 degrees. Butter 3 - 7" or 8" round cake pans and line bottoms with rounds of waxed or parchment paper. Butter paper and dust with flour, knocking off excess.
Whisk together water, cocoa and espresso powder until smooth, then whisk in milk and vanilla. Sift together flour, baking soda and salt. Beat together butter and brown sugar in a large bowl with a mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour and cocoa mixture in batches, beginning and ending with flour and mixing until just combined. Divide batter among pans and bake for 30-35 minutes (7") and 20-25 minutes (8"). Cool in pans for 30 minutes, then invert onto racks, remove the paper and cool completely. While cake is cooking, bring cream to a simmer in a saucepan and then remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, until thickened, but spreadable, about 4 hours.
Arrange one layer of cake on a plate and spread 1/2 cup of preserves on cake. Spread with 2/3 cup of ganache. Top with another layer of cake, then remaining preserves, than 2/3 cup of ganache. Top with remaining layer of cake, spreading ganache evenly over top and sides. Chill cake until ganache filling is firm, about 1 hour. Top with raspberries.