Chocolate cake recipe with raspberry & ganache filling

Ingredients

• 1 cup boiling water
• 3/4 cup (75 g) natural unsweetened cocoa
• 2 cups (260 g) all-purpose flour
• 3 Tablespoons buttermilk powder (in place of actual buttermilk)
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon fine sea salt
• 1 cup (200 g) granulated sugar
• 1 cup (240 g) golden brown sugar
• 1 cup (2 sticks) unsalted butter, room temp
• 4 large eggs, room temp
• 3/4 cup (6 ¼ oz) water, room temp (also in place of actual buttermilk)
• 2 teaspoons vanilla extract
• 10 ounces jar raspberry "spreadable fruit"
• 9 ounces bittersweet chocolate, chopped
• 1 1/8 cup heavy whipping cream
• 2 sticks unsalted butter, softened
• 4 cups sifted confectioner's sugar
• 2 teaspoons clear vanilla
• pinch of sea salt
• 1/4 cup milk, optional
• Fresh raspberries and Raspberry preserves for garnish