Chocolate Fudge Cake with Fresh Raspberries

Step 1: Prepare the Cake Batter
Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cocoa powder, granulated sugar, and brown sugar until well combined.
Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth and well combined.
Incorporate Hot Water: Finally, carefully stir in the hot water. The batter will be thin, but this is what gives the cake its moist texture.
Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Chocolate Ganache
Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Combine with Chocolate: Remove the saucepan from heat and add the chopped dark chocolate. Let it sit for a few minutes to melt, then stir until completely smooth and glossy.
Cool the Ganache: Allow the ganache to cool slightly at room temperature before using it to frost the cake.
Step 3: Assemble the Cake