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Satisfy any sweet tooth with this decadent dessert from award-winning pastry chef Alain Roby of the Chicago Hyatt. On "The Martha Stewart Show," Alain and Martha used a larger version of this recipe to bake a cake that was more than 6 feet tall.

• 2 cups (4 sticks) unsalted butter, room temperature, plus more for baking pan
• 2 teaspoons baking soda
• 1 cup boiling water
• 6 ounces unsweetened chocolate, melted
• 4 cups sugar
• 10 large eggs
• 6 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 cups buttermilk
• 2 teaspoons pure vanilla extract
• 3 cups heavy cream
• 24 ounces semisweet chocolate
• 12 raspberries, for garnish (optional)
• Mint leaves, for garnish (optional)
• Whipped cream, for serving (optional)

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