Preheat the oven to 325 degrees F. Spray one 8-inch round cake pan with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment paper. Set aside.

Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

In another bowl, combine the buttermilk, oil, eggs, water and vanilla. Whisk until combined.

With the mixer on low speed, slowly add the wet ingredients to the dry. Mix just until combined and then scrape down the sides and bottom of the bowl and mix again briefly (only about 20 seconds).

Pour the batter into the prepared pan. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.

Cool in the pan for 10 to 15 minutes, then turn them out onto a cooling rack and cool completely.

Divide the cake layer, horizontally. Wrap the entire cake layer in plastic wrap and freeze until ready to use.

In a bowl fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.

Slowly add the ganache mixture and beat on medium speed until smooth. Scrape down the sides of the bowl and mix for another 30 seconds.

With the mixer on low speed, gradually add the powdered sugar and mix until combined.

Add the vanilla and salt. Turn the mixer to medium-high and beat the frosting for another 3-4 minutes until light and fluffy.

Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.

Preheat your oven to 325 degrees F. Spray one 8-inch round cake pan with cooking spray. Line the bottom with parchment. Spray again. Set aside.

In a medium sized mixing bowl, whisk together the flour, baking powder, salt and freeze dried raspberries. Set aside.

In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes, until light and fluffy.

Add the egg and egg whites, one at a time, and mix well after each addition. Add the vanilla.

With the mixer on low, alternatively add the flour mixture with the raspberry puree, starting and finishing with the flour mixture. Mix until just incorporated. Fold in the sour cream.

Bake the cake for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.

Let cool completely and then divide the layer like you did with the chocolate cake.

In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.

Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.

Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.

In a microwave safe bowl, heat the cream on medium-high heat for about 1 minute.

Pour the cream over the chocolate chips and stir until the chocolate chips are melted and you've created a silky smooth texture.

If the chips aren't melting all the way, microwave the mixture in 20 second intervals, stirring each time, until you've reached the desired consistency.

Start with the chocolate cake, place the first half of the chocolate cake on a cake board. Spread about 1 cup of the raspberry cream over the cake layer. Drizzle and spread chocolate ganache over the cream filling.

Place one of the raspberry cake layers on top of the ganache and spread with 1 cup of the chocolate buttercream.

Repeat step 1 and finish with the second raspberry cake layer on top (top-side down).

Apply a thin layer of the chocolate buttercream around the entire cake as a crumb coat. Freeze the cake for 10 to 15 minutes to set the crumb coat.

Once chilled, continue to frost the cake with the remaining chocolate buttercream and decorate as desired.