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

In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, mix together the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla until smooth.

Gradually blend the dry ingredients into the wet mixture and then add hot coffee or water for a smooth batter.

Divide the batter between the two pans and bake for 25 to 30 minutes.

Cool the cakes in the pans for 10 minutes, then turn them out to cool completely.

Prepare the raspberry filling by mixing together the raspberry jam and fresh raspberries.

Heat the heavy cream until simmering, then pour it over chopped chocolate to make the ganache.

Assemble the cake by layering chocolate cake, raspberry filling, and then another layer of cake.

Pour ganache over the assembled cake and chill in the refrigerator for about 30 minutes before serving.