Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans and set them aside.

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another bowl, cream the butter and granulated sugar using an electric mixer until light and fluffy. This should take about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until just combined.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

In a medium saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 10 minutes. Strain to remove seeds if desired.

Allow the raspberry filling to cool completely before using it to fill the cake.

Place one cake layer on a serving plate. Spread half of the raspberry filling over the top, then place the second cake layer on top. Spread the remaining raspberry filling on top.

Decorate the cake with a chocolate frosting or ganache and garnish with fresh raspberries and chocolate shavings.

Serve slices of the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat.

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture.