2 cups granulated sugar

1 3/4 cups + 2 tbsp all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 large eggs

1 cup buttermilk

1/2 cup vegetable or canola oil

2 tsp vanilla extract

1 cup boiling water

1/2 cup butter, melted

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup milk

1 tsp vanilla extract

2 cups raspberries (fresh or frozen)

1/4 cup sugar

1 tbsp + 1 tsp cornstarch

1 tbsp water

1 tbsp lemon juice

Fresh raspberries for topping (optional)

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Preheat oven to 350°F. Grease and line two 8- or 9-inch round cake pans with parchment paper.
Whisk together dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat for 2 minutes. Stir in boiling water (batter will be thin).
Divide batter between pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely before assembling.
For raspberry filling: Combine sugar, water, lemon juice, and cornstarch in a saucepan over medium heat. Stir in raspberries and cook until softened and thickened. Cool completely.
For frosting: Mix melted butter and cocoa. Add powdered sugar, milk, and vanilla, beating until smooth and creamy.
To assemble: Place one cake layer on a plate. Spread raspberry filling on top. Add second cake layer and frost outside with chocolate frosting. Garnish with fresh raspberries if desired.

For seedless raspberry filling, strain raspberries after cooking with lemon juice and water, then return juice to pan with sugar and cornstarch.
Store cake at room temperature or in the fridge for up to 1 day before serving.
Chocolate frosting can be refrigerated for 2–3 weeks or frozen up to 3 months.
Cake layers can be wrapped and frozen for up to 1 month.
For high altitude baking, increase flour by 2 tablespoons.