In a large bowl sift together the sugars, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
Mix Dry Ingredients
Combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined.
Mix Wet Ingredients
Slowly add in dry ingredients. Mix until fully incorporated.
Add in hot coffee, the mixture will be very thin.
Bake for 19-24 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely. While cakes are cooking prepare raspberry filling.
In a medium pot add the raspberries and granulated sugar. Cook over low to medium heat for 5-7 minutes, once a mixture starts to get hot and a slight boil use a potato masher to mash the berries down.
Make Raspberry Jam
Once cooked transfer to a bowl & let it cool for 10 minutes before storing in the fridge to set up. Make chocolate ganache
Cool Raspberry Sauce & Chocolate Ganache
Place a small spoonful of chocolate ganache on top the first cake layer and spread it evenly over the whole cake layer. Then a layer of raspberry jam. Repeat with all layers.
Frost the cake. Top cake with fresh raspberries. Store cake in fridge.