Preheat oven to 325 degrees F.

Spray and line an 8-inch round cake pan with parchment paper.

In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.

In a separate bowl, whisk together buttermilk, oil, eggs, water, and vanilla.

Slowly add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs on it.

Let cool in the pan for 10-15 minutes, then invert onto a cooling rack to cool completely.

In a large bowl, beat butter on medium-high speed for 2 minutes.

Slowly add ganache mixture and beat until smooth.

Gradually add powdered sugar and beat until combined.

Add vanilla and salt and beat on medium-high speed for 3-4 minutes, or until light and fluffy.

Preheat oven to 325 degrees F.

Spray and line an 8-inch round cake pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, salt, and freeze-dried raspberries.

In a large bowl, beat sugar and butter until light and fluffy.

Add egg and egg whites one at a time, beating well after each addition.

Add vanilla.

With the mixer on low, alternately add the flour mixture with the raspberry puree, starting and finishing with the flour mixture. Mix until just incorporated.

Fold in sour cream.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs on it.

Let cool completely and then divide the layers like you did with the chocolate cake.

In a food processor or blender, pulse the freeze-dried raspberries until they resemble a powder.

Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.

Pulse the mixer for about 1-2 minutes or until the texture becomes thick like Greek yogurt.

Keep chilled until ready to use.

Heat the cream in a microwave-safe bowl on medium-high heat for about 1 minute.

Pour the cream over the chocolate chips and stir until melted and smooth.

If the chips aren't melting all the way, microwave the mixture in 20-second intervals, stirring each time, until you've reached the desired consistency.

Place the first half of the chocolate cake on a cake board.

Spread 1 cup of the raspberry cream over the cake layer.

Drizzle and spread chocolate ganache over the cream filling.

Place one of the raspberry cake layers on top of the ganache and spread with 1 cup of chocolate buttercream.

Repeat steps 1 and 3 and finish with the second raspberry cake layer on top.

Apply a thin layer of chocolate buttercream around the entire cake. This is your crumb coat. Freeze the cake for 10-15 minutes to set the crumb coat.

Once the cake has chilled, frost the cake with the remaining chocolate buttercream.

You can then use extra ganache, buttercream, and raspberry cream to decorate the top if desired.

Enjoy!