INCREDIBLE (YES, INCREDIBLE) CHOCOLATE CAKE

Steps:

• CAKE:.
• Preheat oven to 350°F and spray two 9" round layer pans with pan AND place a parchment circle on the bottom of each pan to make sure the cake doesn't stick.
• In a double boiler (you can do this slowly in the microwave if you feel confident), combine the butter, chocolate and coffee powder.
• Stir until mixture is smooth.
• Transfer to a large bowl and stir in sugar.
• In a small bowl, mix eggs and sour cream until well blended.
• Combine flour, baking soda, baking powder and salt.
• Alternately blend egg mixture and dry ingredients into chocolate mixture. Stir until the batter is smooth.
• Divide batter evenly and bake for 30 minutes.
• GANACHE: In a small saucepan, combine the heavy cream and butter.
• Stir over medium heat until butter melts and the mixture comes to a very gentle boil.
• Remove from the heat.
• Put chips into a food processor and start it, pouring the hot cream mixture through the feed tube. Process until smooth.
• Let stand in a bowl until cooled.
• DO NOT cool in the refrigerator.
• BUTTERCREAM: In the top of a double boiler (or in the microwave if you feel comfortable doing it), melt the chocolates.
• Stir until smooth.
• Remove from heat and cool.
• In the bowl of an electric mixer combine the egg whie and sugar.
• Set the bowl over hot, not simmering water.
• Do not let the water touch the bottom of the bowl.
• I have put a terry cloth dishtowel in the bottom of a large stock pot, then added some water. As long as the bowl is touching mostly towel, the eggs haven't "cooked"- you can also put a small wire rack at the bottom of the pot, making sure the water doesn't touch the bowl.
• Whisk the egg/sugar mixture until it is warm (about 110°) and all the sugar granules have been COMPLETELY dissolved.
• Transfer the bowl to the electric mixer and beat at medium speed for abut 5 minutes, until it is cool and has formed into a thick meringue.
• One tablespoon at a time, add the butter, beating completely until each piece is incorporated after each addition.
• Add the melted chocolate and rum.
• Continue beating for a few seconds until the buttercream is thick and smooth.
• ASSEMBLY: Place one of the cake layers on a cake plate or cardboard cake round.
• Then take four 2" widestrips of waxed paper and place them in a square shape under all four sides of the cake. This will "catch" any of the fluid ganache that drips down.
• Spread the top of this layer with the raspberry preserves, stopping about 1" from the edge, all around.
• You don't want the preserves to interfere with the chocolate ganache coating.
• Starting around the edge, lay dollops of the buttercream on top of the cake and spread it inward, covering the entire area of the top of the layer.
• Top with the second layer.
• Now is your opportunity to make your cake even by pressing down any high spots.
• This may result in some of the preserves or buttercream oozing out of the sides.
• Scrape tht away and if preserves are coming out of the sides, use additional buttercream to "spackle" that area.
• Any exposed preserves will tend to resist the ganache, leaving an exposed area.
• Using a metal offset spatula, spread the ganache evenly over the top and sides of the cake.
• There will be plenty of ganache, so pour an ample amount on the top of the cake, guiding it toward and down the sides.
• Scrape up any ganache that collects on the waxed paper strips and reuse it.
• Once the cake's top and sides are completely covered; set aside.
• You should remove the waxed paper strips once the ganache has solidified a bit in the refrigerator. You will have left over ganache. You can refrigerate it and put it into a piping bag. There will definitely be plenty to pipe rosettes or a full swag onto the bottom of the cake-- and them some.
• Be prepared to be showered with compliments on your culinary victory.