• Preheat oven to 350°. Grease and flour two 9-inch round baking pans and set aside.
• In a large bowl, combine all of the ingredients besides the hot coffee. mix by hand with a whisk until everything is incorporated, about 30 seconds. Pour in hot coffee and stir to combine. Pour into prepared baking pans and bake for 30-35 minutes, or until a wooden toothpick inserted into the middle of the cake comes out clean.
• Once the cake is done, remove from the oven and let cool in the pans for 10 minutes, then flip to completely cool on a cooling rack. If I'm making a layered cake, I like to wrap the layers (once completely cool) in saran wrap and put in the freezer for 15 minutes to firm up before frosting.

For the frosting:

• While the cake is cooling, make the frosting. Melt butter and semi-sweet chocolate in a large heatproof bowl in the microwave for 30-second intervals, stirring in between until completely smooth. Once done, mix in vanilla, 4 cups of powdered sugar, and salt. Slowly add in the milk starting with ¼ cup until you reach desired consistency.

For construction:

• Use a serrated knife to make the layers even. Put the first layer down and spread on about ¾ cup frosting, making sure it is level. Next spoon the raspberry preserves directly onto the frosting, leaving about ¼ inch around the sides so it doesn't spill over. Add the second cake layer on top and do a thin layer of icing on all sides, otherwise known as a crumb coat. Return to the freezer or fridge for 15 minutes to set. After chilling, use the remaining frosting to fully cover the sides and decorate the top of the cake. Top with raspberries and serve!