Ingredients:

For the Cake:

• 2 cups (250g) all-purpose flour
• ¾ cup (75g) cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup (240ml) buttermilk
• 1 cup (240ml) hot coffee
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• 2 large eggs
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract

For the Ganache Frosting:

• 1 cup (240ml) heavy cream
• 8 oz (225g) dark chocolate, chopped

For Decoration:

• Fresh raspberries
• Chocolate shavings
• Powdered sugar

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. Prepare Dry Ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
3. Mix Wet Ingredients: In another bowl, whisk buttermilk, hot coffee, sugars, eggs, oil, and vanilla until smooth.
4. Combine and Bake: Gradually add the wet ingredients to the dry ingredients. Mix until just combined. Divide the batter evenly among the pans and bake for 25–30 minutes. Cool completely.
5. Make Ganache: Heat the cream until steaming (do not boil). Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth and glossy. Let cool to a spreadable consistency.
6. Assemble: Layer the cakes with ganache between each layer and frost the top and sides.
7. Decorate: Top with fresh raspberries, chocolate shavings, and a dusting of powdered sugar for an elegant finish.

Enjoy your decadent chocolate raspberry cake!