Prep the pans and oven. Heat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment, and lightly flour the sides.

Mix the dry ingredients. In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt until no streaks remain.

Add the wet ingredients (except the hot liquid). Whisk in eggs, buttermilk, oil, and vanilla until mostly smooth. The batter will be thick at this point.

Pour in the hot coffee or water. Slowly stream in the hot liquid while whisking. The batter will become thin and glossy—this is what makes the cake moist.

Bake. Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick in the center comes out with a few moist crumbs.

Cool completely. Let cakes rest 10 minutes in pans, then turn out onto a rack. Peel off parchment and cool fully before filling.

Make the cream filling. Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold cream to soft peaks, then gently fold it into the cream cheese mixture until fluffy and spreadable.

Prep the raspberry layer. Stir the raspberry jam until spreadable. If it’s firm, warm it for 10–15 seconds. Pat fresh raspberries dry with a paper towel so they don’t weep into the filling.

Assemble. Place one cake layer on a plate. Spread a thin layer of jam over it, leaving a ½-inch border. Dollop cream filling over the jam and spread evenly. Arrange raspberries over the cream, pressing them gently. Top with the second cake layer.

Finish the top. Dust with powdered sugar or shave a little dark chocolate over the surface. You can also warm a bit of jam and drizzle it lightly for shine.

Set before slicing. Chill the assembled cake 30–45 minutes so the filling firms up. Slice with a sharp, thin knife, wiping between cuts.