Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup very hot coffee
Raspberry Filling
16 oz. frozen raspberries, thawed
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice
Butter Cream Frosting
1 cup (2 stick) butter or margarine
1 cup and 1/3 cup unsweetened cocoa
6 cups powdered sugar
2/3 cup milk
2 teaspoon vanilla extract
Ganache
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup light corn syrup
2 tsp. vanilla extract
Additional fresh raspberries