Preheat your oven to 350°F and grease three 9-inch cake pans (line with parchment for easier removal). Bring 2 cups hot water to near-boil and have it ready.

In a bowl, whisk the 1 1/2 cups + 2 tbsp cocoa into the hot water until smooth.

In a large bowl, whisk together cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder.

In another bowl, combine sour cream, 1/4 cup milk, eggs, vegetable oil, and 1 1/2 tsp vanilla.

Pour the wet into the dry, then pour in the cocoa mixture and mix until just smooth.

Divide evenly among the three pans.

Bake for 23–27 minutes, or until a toothpick comes out with a few moist crumbs.

Let the layers cool in pans for 10–15 minutes, then turn out onto racks to cool completely.

Beat 1 3/4 cups softened salted butter until creamy.

Gradually add 5 cups powdered sugar, beating to combine.

Fold in the freeze-dried raspberry powder, cream cheese, milk, vanilla, and a pinch of salt.

Add the raspberry preserves for a sweeter taste if desired.

Place the first cake layer on your board, spread a thin layer of the raspberry buttercream, then spread about 1/3 of the raspberry preserves.

Repeat with the second layer.

Stack the third layer and apply a thin crumb coat of frosting.

Chill for 20–30 minutes until set, then frost the cake fully with the remaining buttercream.

Heat the heavy cream until steaming (do not boil).

Pour over the chopped semi-sweet chocolate, let sit for a minute, then stir until glossy and smooth.

Stir in the vegetable oil for extra shine and pourability.

Cool slightly until it's pourable but not too runny.

Pour the ganache over the chilled, frosted cake, coaxing it to drip down the sides.

Decorate with fresh raspberries and mini chocolate chips.

Chill briefly to set the drip (10–15 minutes) and serve.