double chocolate layer cake

Name: double chocolate layer cake
Ingredients: For cake layers; 3 ounces (85 grams) semi-sweet chocolate; 1 1/2 cups (355 ml) hot brewed coffee; 3 cups (600 grams) sugar; 2 1/2 cups (315 grams) all-purpose flour; 1 1/2 cups (aprox. 130 grams; weights vary between brands) unsweetened cocoa powder (not Dutch process); 2 teaspoons (10 grams) baking soda; 3/4 teaspoon (4 grams) baking powder; 1 1/4 teaspoons (7 grams) table salt; 3 large eggs; 3/4 cup (175 ml) vegetable oil; 1 1/2 cups (355 ml) well-shaken buttermilk; 3/4 teaspoon vanilla; 1 pound (455 grams) fine-quality semisweet chocolate such as Callebaut; 1 cup (235 ml) heavy cream; 2 tablespoons (25 grams) sugar; 2 tablespoons (40 grams) light corn syrup; 1/2 stick (1/4 cup or 55 grams) unsalted butter; 2 10-ounce bag frozen raspberries, thawed; 1/2 cup sugar; 2 tablespoons cornstarch