Chocolate fudge cake with ganache and raspberries

Timed-challenge version, as posted by the show: 150 g butter, 175 g dark chocolate, 125 ml sour cream, 50 ml vegetable oil, two teaspoons vanilla, three medium eggs, 150 g granulated and 150 g light brown sugar, self rising flour, 50 g cocoa, one and a half teaspoons baking soda, a quarter teaspoon salt; ganache of 300 g chocolate, 25 g butter and 450 ml scalded cream. The ganache never thickened and was whipped into a mousse instead.

Combine the dark chocolate, diced butter and water and set over a pan of barely simmering water for three to five minutes until almost completely melted, then take off the heat and let the residual heat finish it.

In a stand mixer bowl whisk the eggs, sour cream, vegetable oil, vanilla and instant coffee until smooth.

Whisk in the light brown sugar and the sifted granulated sugar.

Once the chocolate mixture has cooled five to 10 minutes, stream it in, whisking constantly until homogenous.

Sift in the flour, cocoa powder, baking soda, baking powder and salt and whisk gently until no dry patches remain, without overmixing.

Divide between two oiled and parchment lined eight inch pans and bake at 350F for 35 to 40 minutes, to 205F at the thickest point.

Pour the scalded cream over the finely processed chocolate, cover and let sit three minutes.

Uncover and stir gently until smooth and glossy, taking care not to over-agitate, and stir in a pinch of instant coffee.

Spread the ganache out on a rimmed baking sheet, tap out bubbles and leave at least an hour to set.

Cool the cakes in their pans about 10 minutes, then turn out onto wire racks and cool completely.

Trim the top off the first layer flat, frost, add the second layer, then pile the ganache high and spread it smooth all the way around.

Decorate with raspberries, leaving the one corner empty as in the opening credits.