1. Preheat the oven to 350°F and grease three 8-inch cake pans. Line the bottoms with parchment paper.

2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. Add the eggs, buttermilk, oil, and vanilla. Mix until the batter is smooth and no dry streaks remain.

4. Slowly stir in the hot coffee. The batter will be thin, which helps create a moist chocolate crumb.

5. Divide the batter evenly between the prepared pans and bake for 24 to 28 minutes, or until a tester comes out with a few moist crumbs.

6. Cool the cake layers in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Warm 1 cup heavy cream until steaming, then pour it over the chopped dark chocolate. Let it sit for 3 minutes, then stir until glossy. Mix in 2 tablespoons butter and let the ganache cool until spreadable.

8. Beat the remaining butter with cream cheese until smooth. Add powdered sugar, cocoa powder, vanilla, and enough heavy cream to make a thick, creamy frosting.

9. Place one cake layer on a serving plate. Pipe a border of frosting around the edge, then spread ganache in the center.

10. Add the second layer and repeat with frosting and ganache. Top with the final cake layer.

11. Frost the outside of the cake, spoon extra ganache over the top, and decorate with raspberries.

12. Chill for 20 minutes before slicing for cleaner layers.