For the Cake Layers:

• 2 cups hot water
• 1½ cups + 2 tbsp unsweetened cocoa powder
• 3 cups cake flour, sifted
• 2¼ cups light brown sugar
• 1 cup granulated sugar
• 3 tsp baking soda
• 1½ tsp baking powder
• ¾ tsp salt
• 2 tsp espresso powder
• 1½ cups full-fat sour cream
• ¼ cup milk
• 4 large eggs
• ½ cup vegetable oil
• 1½ tsp vanilla extract

For the Raspberry Frosting:

• 1¾ cups salted butter, softened
• 5 cups powdered sugar
• 1 tbsp milk
• 2 tsp vanilla extract
• Pinch of salt
• 1 cup + 2 tbsp freeze-dried raspberries, powdered
• 2 tbsp raspberry preserves
• 6 oz cream cheese, softened

For the Filling & Ganache:

• ⅔ cup raspberry preserves
• 4 oz semi-sweet chocolate, chopped
• ½ cup heavy cream
• 1–2 tsp vegetable oil

For Decoration:

• Fresh raspberries
• Mini chocolate chips

Optional Substitutions:

• Gluten-free flour for gluten-free version
• Plant-based butter and dairy-free cream cheese for vegan version
• Coconut cream instead of heavy cream