Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with vegetable oil or butter and dusting with flour.

In a large mixing bowl, sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, beat together the sugar and eggs until light and fluffy. Slowly add buttermilk, vegetable oil, and vanilla until well combined.

Fold the wet ingredients into the dry mixture until just combined, then evenly divide the batter between the prepared pans.

Bake for 25-30 minutes, checking for doneness with a toothpick.

Let the cakes cool in the pans for 10 minutes before transferring to wire racks.

To make the raspberry filling, beat cream cheese until smooth, gradually add powdered sugar and vanilla, then fold in mashed raspberries.

For the ganache, heat heavy cream until simmering, pour it over chopped chocolate, and stir until smooth.

Once cooled, layer the first cake, spread raspberry filling, top with the second cake, and pour ganache over, allowing it to drip down the sides.