Preheat oven to 350°F (175°C) and grease two 8-inch round pans, lining the bottoms with parchment. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt until no lumps remain.

Beat eggs, buttermilk, oil, and vanilla until smooth, about 1 minute.

Pour hot coffee into the dry mix, add the wet mixture, and stir until just combined, about 30 seconds. Batter will be thin.

Divide batter evenly between pans, tap to release air bubbles, and bake 30 to 35 minutes until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto a rack and cool completely.

Place chopped chocolate in a bowl. Heat cream just to a simmer, pour over chocolate, and let sit 2 minutes. Whisk until smooth and glossy, then cool until thickened but pourable.

Place one cake layer on a plate, spread jam over the top, then place the second layer on. Pour ganache over the center, spread to the edges, and top with fresh raspberries.