Preheat your oven to 350F and line two 8" pans with parchment paper.

In a large bowl, mix together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until there are no lumps.

Add eggs, vegetable oil, and sour cream, whisking gently until combined, avoiding overmixing.

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

Add the cocoa powder mixture to the batter and gently mix until a smooth chocolate cake batter forms. Be careful not to overmix.

Divide the batter equally between the two lined pans and bake for approximately 30 minutes.

In the meantime, bring heavy cream and butter to a boil in a saucepan. Pour over the chocolate, cover, and wait 5 minutes. Then, stir gently until a smooth shiny ganache forms. Refrigerate until the ganache reaches a thick, spreadable consistency (this may take a few hours).

Once the cakes are baked, let them cool in the pans for 15 minutes, then turn them out and let them cool completely. Consider chilling them in the freezer.

When the cakes are chilled and the ganache is spreadable, it's time to assemble. Trim off the tops (domes) of the cakes and layer them with a thick ganache in between.

Cover the cake with a thin layer of ganache for a crumb coat. Refrigerate until the crumb coat is set.

Frost the cake generously with the remaining ganache, making the edges as neat as possible.

Top it off with fresh raspberries, and voila – it's ready to be served and enjoyed!