Chocolate cake

1. Preheat the oven to 329°F / 165°C and line three 6-inch / 15 cm round cake pans with parchment paper.
2. Whisk together the cake flour, cocoa powder, baking soda, baking powder, and salt.
3. Mix the buttermilk with the cooled coffee and set aside.
4. Beat the oil and sugar, then add the eggs and vanilla and mix for about 3 minutes until pale and smooth.
5. Add the dry ingredients and the buttermilk mixture alternately, mixing gently until the batter is smooth and slightly fluid.
6. Divide the batter evenly between the pans and bake for 30–35 minutes, until set in the center.
7. Cool briefly, unmold, and let the cakes cool completely on a wire rack.

Raspberry filling

1. Place the raspberries, sugar, and lemon juice in a saucepan.
2. Cook over medium heat for about 10 minutes, stirring often, until thick and jam-like.
3. Let cool completely before using.

Chocolate ganache

1. Chop the chocolate and place it in a large bowl.
2. Heat the heavy cream until just simmering, then pour it over the chocolate.
3. Let stand briefly, then stir until smooth.
4. Cover directly on the surface and chill for 2–3 hours, until about 71°F / 22°C.
5. Whip the ganache for about 2 minutes at medium speed until smooth and spreadable.

Chocolate drip

1. Melt the chocolate and cream together until smooth.
2. Let cool to about 32°C / 90°F before using.

Assemble the cake

1. Level the cake layers.
2. Place the first layer on a cake board and turntable.
3. Pipe a ganache border if needed, fill the center with raspberry filling, then add the next layer.
4. Repeat with the remaining layers.
5. Apply a thin crumb coat of ganache and chill for 20 minutes if needed.
6. Frost with a final smooth layer of ganache.
7. Drip the cake with the chocolate glaze and decorate with fresh raspberries.
8. Chill for 1 hour before serving.