1-Preheat the oven to 350°F (175°C): Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and spray them with baking spray to prevent sticking.
2-In a large bowl, sift together all-purpose: In a large bowl, sift together all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Mix until well combined.
3-In another bowl, whisk together eggs, buttermilk,: In another bowl, whisk together eggs, buttermilk, vegetable oil, hot coffee, and vanilla extract until well mixed.
4-Pour the wet mixture into the bowl: Pour the wet mixture into the bowl containing dry ingredients. Gently mix until just combined; avoid overmixing to keep the cake light.
5-Divide the batter evenly between prepared pans: Divide the batter evenly between prepared pans. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely on wire racks.
6-Prepare raspberry filling: Prepare raspberry filling: In a saucepan over medium heat, cook raspberries with granulated sugar until they break down. Stir in cornstarch slurry and simmer until thickened. Add raspberry preserves and optional liqueur; cool completely before using.
7-Make ganache: Make ganache: Place finely chopped semisweet chocolate into a bowl. Heat heavy cream until just simmering, then pour over chocolate. Let sit for one minute before stirring until smooth. Mix in butter, vanilla extract, and salt; let cool to spreading consistency.
8-Assemble the cake: Assemble the cake: If necessary, level your cooled cake layers with a serrated knife. Place one layer on a serving plate; pipe a border of ganache around its edge and fill it with raspberry filling. Place the second layer on top, cover the entire cake with ganache, and decorate with fresh raspberries as desired.