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For the Cake:
1 ¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
2 cups (400g) granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup (240ml) hot coffee
For the Chocolate Ganache:
1 cup (240ml) heavy cream
8 oz (225g) dark chocolate, chopped
For the Meringues:
2 large egg whites
½ cup (100g) granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract
For Decoration:
1 cup fresh raspberries
Powdered sugar (optional)
Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla, mixing until smooth. Stir in hot coffee until well combined; the batter will be thin. Divide the batter between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Heat heavy cream until just simmering, then pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and let it cool slightly until thickened but still pourable.
Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper. Beat egg whites with cream of tartar until foamy, then gradually add sugar, beating until stiff peaks form. Mix in vanilla. Pipe or spoon small meringue kisses onto the baking sheet. Bake for 1.5-2 hours, then turn off the oven and let them cool inside.
Place one cake layer on a serving plate and spread a thin layer of ganache over it. Add the second cake layer on top and pour the remaining ganache over the cake, letting it drip down the sides. Arrange fresh raspberries on top and around the cake. Place meringues around the cake for decoration and dust with powdered sugar if desired. Serve and enjoy!