• Prepare 2 4-inch cake pans by spraying them with cooking spray and placing parchment rounds in the bottom.
• Preheat oven to 350℉.
• Place chocolate chips in a small glass bowl and place in the microwave. Melt for 30 seconds. Stir until smooth. Add 10-second increments until melted. Stir and set aside to cool.
• In a small bowl, whisk together the flour, cocoa, espresso powder, soda, and salt. Set aside.
• In a 2-cup glass measuring cup, add the softened butter and sugars. Beat with a handheld immersion blender with the beaters attachment until light and creamy, about 1 minute. Scrap down.
• Beat in the egg, vanilla, buttermilk, and cooled melted chocolate. Scrap down.
• Slowly add the flour mixture, mixing with a rubber spatula until combined. Don’t overmix.
• Distribute evenly into the 2 cake pans and bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few crumbs.
• Cool cakes in pans for 10 minutes, then remove to a wire rack to cool completely. When cakes are completely cooled, level the cake tops.

Raspberry Buttercream

• Place cleaned and dried raspberries in a Magic Bullet. Add the lemon juice and pulse. Next, strain the seeds by pressing them through a small sieve.
• Place 1/4 cup plus 1/2 tablespoon of raspberry puree and 1/2 tablespoon of salt into a small glass bowl. Microwave for 30 seconds, stir, let cool completely.
• In a clean 2-cup glass measuring cup, add the 1/4 cup softened butter and whip for 2-3 minutes or until light and fluffy. Add vanilla and mix. Slowly add 1/2 cup of the powdered sugar and whip until just blended.
• Add the cooled raspberry puree and mix until combined. Add the remaining powdered sugar and mix until combined.
• Scrap down and add the cream. Using medium-high speed, whip for 2-3 minutes or until mixture is light and fluffy.
• Add about 1/3 cup frosting to the middle of the two layers. Place the second layer on top and use the remaining frosting to cover the cake and decorate.
• Serve immediately or cover and refrigerate for up to 2 days. Let the refrigerated cake sit at room temperature for 20-30 minutes before serving.