Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

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

In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the hot coffee until the batter is smooth.

Pour batter evenly into the prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

In a medium saucepan, combine raspberries, sugar, cornstarch, and lemon juice.

Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let cool.

Place chopped chocolate in a heatproof bowl.

Heat heavy cream in a small saucepan until simmering. Pour hot cream over the chocolate and let sit for 5 minutes.

Whisk gently until smooth and glossy. Let cool slightly until spreadable.

Place one cooled cake layer on a serving plate. Spread the raspberry filling evenly over the cake layer.

Top with the second cake layer. Pour the chocolate ganache over the cake, spreading to cover the top and sides.

Chill the cake for at least 30 minutes before slicing and serving.