Preheat oven to 350°F. Line bottom of 9 in. round pan with parchment paper and spray with vegetable pan spray.

Place 12 oz. chopped chocolate in large bowl.

In medium saucepan, bring butter, sugar, instant coffee, cocoa powder, water and salt to a boil, stirring to dissolve the sugar. Pour hot mixture over chopped chocolate. Let stand 30 seconds; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.

Bake 40-45 minutes or until a toothpick inserted in center comes out mostly clean. Cool in pan on cooling grid 30 minutes. Loosen sides of cake and invert onto cooling grid. Chill at least 4 hours.

For ganache, microwave remaining 8 oz. chocolate and cream in microwave-safe container at half (50%) power 60 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals until smooth and completely melted. Cool slightly. In large bowl, whip 2/3 cup ganache with electric mixer on high speed until thickened and lightened in color. Spread over top of cake. Chill 5 minutes to set. Rewarm remaining ganache at half (50%) power for 30 seconds. Spread over top of cake. Garnish with raspberries.

Makes about 16 servings.