Preheat your oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing and lining them with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.

Slowly stir in the hot coffee until the batter is combined.

Divide the batter between the prepared pans and bake for 30-35 minutes until a toothpick comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Combine raspberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Stir until thickened, about 5 minutes, then set aside to cool.

In a small saucepan, heat heavy cream until steaming, then pour over chopped dark chocolate and let sit for 2 minutes.

Stir until smooth and add unsalted butter. Allow to cool slightly.

Slice each cooled cake layer in half to create four layers. Place the first layer on a serving plate and add a layer of raspberry filling. Repeat this process until all layers are stacked.

Pour the ganache over the top layer, allowing it to drip down the sides. Garnish with fresh raspberries and extra ganache drizzle.

Chill the assembled cake for at least 30 minutes before slicing.