Decadent Chocolate Raspberry Layer Cake with Chocolate Swiss Meringue Buttercream

Method

1. Preheat oven to 350°F (175°C). Grease and flour two 10-inch round cake pans and line the bottoms with parchment paper.
2. Sift cake flour, sugar, cocoa powder, baking powder, baking soda, and sea salt together into a large mixing bowl.
3. In a separate bowl, whisk together whole milk, vegetable oil, eggs, and vanilla paste until combined.
4. Add the wet mixture to the dry ingredients. Stir in the espresso and boiling-water mixture until the batter is smooth and combined.
5. Divide batter evenly between the prepared pans. Bake for 30-35 minutes or until a tester inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.