Ingredients

For the cake:
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups natural cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
For the chocolate raspberry ganache:
• 9 ounces bittersweet chocolate, finely chopped
• 3/4 cups heavy cream
• 1/4 cup seedless raspberry jam
• 2 tbsp unsalted butter
• 1 pinch salt
• 3/4 teaspoons vanilla extract
For the raspberry swiss meringue buttercream:
• 3/4 cup fresh raspberries, purreed and strained
• 2 large egg whites
• 1/2 cups plus 2 tbsp sugar
• 1 1/2 sticks (3/4 cups) unsalted butter, at room temperature
For raspberry jam filling:
• 1/3 cup seedless raspberry jam
For garnish:
• Mini-chocolate chips
• Fresh raspberries

Instructions

For the cake:
• Preheat the oven to 350 degrees F. Butter three 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• In the bowl of a stand mixer fitted with paddle attachment, sift the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined.
• In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry.
• With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will be very thin.
• Pour the batter into the prepared pans and bake for 30-35 minutes, until a cake tester comes out clean.
• Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
For the chocolate-raspberry ganache:
• Place the chocolate into a large bowl.
• In a medium saucepan, bring the cream, raspberry jam, butter and salt just to a boil.
• Pour over the chocolate and let it stand for 1 minute.
• Whisk until smooth, then add the vanilla extract.
• Cover with plastic wrap and let the frosting thicken overnight at room temperature or refrigerate for no longer then 1 1/2 hours.
For the raspberry swiss meringue buttercream:
• Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the the sugar has dissolved.
• Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature and the bowl is cool to the touch, about 8 minutes.
• Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. NoteL If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more.
• Blend in the raspberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
To assemble:
• Invert 1 cake layer onto cardboard round and peel off the parchment paper.
• Use a spatula to spread 1/2 of the raspberry jam over the top.
• Place dollops of the swiss meringue buttercream over the jam and spread evenly. Add the next layer of the cake and repeat.
• Add the final later of the cake, cover with plastic wrap and place cake in the freezer for 30 minutes. (I do this so that the cake is more steady and to prevent crumbs when I spread on the thick chocolate ganache.)
• Once cake is chilled, remove from freezer and use a spatula to spread ganache over the top and sides.
• While ganache is still wet, press mini chocolate chips into the sides of the cake for garnish.
• Use a pastry bag fitted with a star tip to decorate the top of the cake with the remaining buttercream.
• Garnish with raspberries and chocolate chips as desired.