Ingredients:
• 2 cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons instant coffee granules, dissolved in 1 tablespoon hot water
• ½ cup raspberry jam
Directions:
. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix well.
. Gradually add boiling water to the batter, mixing until smooth. The batter will be thin, but that’s okay.
. Divide the batter evenly among the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Coffee Buttercream Frosting:
. In a large bowl, beat the softened butter until creamy.
. Gradually add powdered sugar and dissolved coffee, beating until smooth and fluffy.
Assembly:
. Place one cake layer on a serving plate. Spread a layer of Coffee Buttercream Frosting over the top.
. Spoon raspberry jam over the frosting and gently spread it.
. Repeat the process with the second cake layer.
. Top with the final cake layer and frost the entire cake with the remaining Coffee Buttercream Frosting.
. Optionally, drizzle additional raspberry jam on top for a decorative touch.
Slice, serve, and savor the divine combination of chocolate, coffee, and raspberry! 
