Preheat the oven to 175°C (350°F). Grease three 8-inch round cake pans, line the bottoms with parchment, and grease the parchment.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, whisk the granulated sugar, brown sugar, eggs, oil, sour cream, and vanilla until smooth and fully combined.

Pour the wet ingredients into the dry and stir until just combined. Stream in the hot coffee and whisk until smooth; the batter will be thin.

Divide the batter evenly among the prepared pans. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, rotating the pans halfway through.

Let the cakes cool in their pans for 15 minutes, then turn out onto a wire rack and cool completely.

Combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally and mashing about half the berries, until thickened and jammy.

Transfer the compote to a bowl and refrigerate until fully cold and set.

Place the chopped chocolate in a heatproof bowl. Heat the cream until just simmering, then pour over the chocolate. Let sit 2 minutes, then stir from the center outward until smooth. Stir in the butter and salt.

Let the ganache cool at room temperature until spreadable, 1-2 hours (or 30-40 minutes in the fridge). Beat briefly with a hand mixer for a fluffier texture, if desired.

Place the first cake layer on your board. Pipe a ring of ganache around the edge, then fill the center with half the raspberry compote. Repeat with the second layer. Top with the third layer, apply a thin crumb coat of ganache, and refrigerate 20 minutes.

Apply the final layer of ganache. Finish with a spoonful of compote over the top, letting it drip down the sides. Garnish with fresh raspberries if desired.