Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by lining the bottoms with parchment paper and spraying the sides with baking spray.

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.

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

Pour the wet mixture into the bowl containing the dry ingredients and gently stir using a spatula until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 30-35 minutes.

Once baked, let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks.

In a medium saucepan, combine the raspberries and granulated sugar over medium heat. Cook until the raspberries release their juices.

In a small saucepan, heat the heavy cream until it just begins to simmer. Pour it over the finely chopped semisweet chocolate.

Once the cake layers are cool, carefully level them if necessary. Assemble with one layer on a serving plate, adding ganache and raspberry filling.

Pour the ganache over the assembled cake, letting it flow down the sides. Decorate with fresh raspberries.