Double Chocolate Cake with Raspberry Filling

INGREDIENTS

CAKE:

3 oz

fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)

1 1/2 cups

hot brewed coffee

3 cups

granulated sugar

2 1/2 cups

all-purpose flour

1 1/2 cups

unsweetened cocoa powder (not Dutch process)

2 tsp

baking soda

3/4 tsp

baking powder

1 1/4 tsp

salt

large eggs, at room temperature

3/4 cup

vegetable or canola oil

1 1/2 cups

buttermilk

3/4 tsp

vanilla extract

FROSTING:

1 lb

fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)

1 cup

heavy whipping cream

2 tbsp

granulated sugar

2 tbsp

light corn syrup

1/2 stick

unsalted butter, cut into small pieces

FILLING:

bag frozen raspberries, thawed

1/4 cup

sugar

1 tbsp

cornstarch