Chocolate Ganache Cake

For the Cake 

1. Preheat oven to 350°F and grease two 9” round cake pans very well with nonstick cooking spray and line the bottom with parchment paper. 
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. 
3. Make three large wells in the dry ingredients. In a small bowl, whisk together the vegetable oil and white vinegar. Pour the mixture evenly into the three wells. 
4. Next pour the cold water and vanilla extract evenly over the surface. Mix using a fork until no large lumps remain. 
5. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 5 minutes, then run a knife around the edge and turn them out onto a wire rack and cool completely before frosting.
6. While the cakes cool, make the chocolate ganache. 
7. (Optional) Wrap the cooled cake layers tightly in plastic and freeze them for at least 30 minutes – this will help make frosting the cake easier and cleaner! 

For the Ganache 

1. Place the chopped chocolate in a large heatproof bowl. 
2. Heat the cream in a medium saucepan until it is steaming and just beginning to bubble around the edges. Pour the cream over the chopped chocolate and allow it to sit for 2 minutes. 
3. Whisk the ganache until it is smooth and fully combined. Set the ganache aside and allow it to cool to room temperature, about 2 hours, or until it has solidified. 

Assembly 

1. Place all but ½ cup of the ganache into a stand mixer fitted with the whisk attachment and beat on medium-high speed until light and fluffy and pale brown, about 5 minutes. 
2. Place one of the cake layers on your serving platter and dollop about ¾ cup of whipped ganache on top. Spread the whipped ganache all the way to the edges and then place the second cake layer on top. Frost the top and sides with the whipped ganache. 
3. Place the frosted cake in the fridge to chill for 15 minutes to allow the whipped ganache to set before adding the drip ganache. 
4. Once the cake has chilled, reheat the remaining ½ cup ganache in the microwave in 10 second intervals until it is thick but pourable (similar consistency to caramel sauce or honey). Pour the drip ganache over the top of the cake and spread it to the edges, allowing just a little bit to drip down the sides of the cake. 
5. Return the cake to the fridge and chill for at least 30 minutes to set the drip ganache. 
6. Garnish with fresh raspberries and chocolate curls. To make chocolate curls, run a vegetable peeler along the long edge of a chocolate bar.