Preheat your oven to 350°F (175°C) and prepare two 8-inch cake pans by greasing and lining them with parchment paper.

Sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, whisk together eggs, buttermilk, vegetable oil, hot coffee, and vanilla extract until smooth.

Pour wet mixture into dry ingredients and mix gently until just combined.

Divide batter between prepared pans and bake for 30–35 minutes until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Cook raspberries with sugar in a saucepan until softened, then add cornstarch slurry and raspberry preserves. Cool completely.

Heat heavy cream and pour it over chopped semisweet chocolate, stir until smooth to create ganache.

Level the cooled cakes, place one on a platter, add ganache around the edge, fill with raspberry filling, then top with the second layer.

Frost the entire cake with ganache and garnish with fresh raspberries.