• Preheat oven to 350°.
• Spray and line 3 (6 inch) cake pans with parchment paper. I line the sides, as well as the bottom. 
• First, sift together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. 
• Next, mix together oil, buttermilk, egg, and vanilla extract in a measuring cup or small bowl. 
• Pour wet ingredients into dry ingredients. Then, use a whisk to combine. Do not over mix.
• Heat water until steaming. Carefully whisk hot water into cake mixture. Whisk until smooth.
• Pour batter into cake pans. I use an ice cream scoop to divide the batter evenly among the pans. You can also use a scale to be more accurate.
• Bake cakes for 18-20 minutes or until a toothpick is inserted and comes out clean. 
• Let the cakes cool completely before removing from the pan. If the centers of the cake are uneven, I use a serrated knife to level them off. This will help make frosting a lot easier. 

Chocolate Cream Cheese Frosting

• Inside a bowl, add softened cream cheese and butter. Sift powdered sugar, cocoa powder, and salt directly over the bowl.
• Then, use a hand mixer to beat the ingredients together until smooth. Scrape down the sides of the bowl with a rubber spatula. Next, add vanilla and mix one more time to combine. 

Assemble

• Place the first layer of cake down. Add a small amount of frosting onto the cake.
• Use an offset spatula to spread evenly.
• Place the second layer of cake on top. Repeat with frosting.  Lastly, add the third cake layer with the bottom of the cake facing up.
• At this point, you can crumb coat the cake or if you feel comfortable, completely cover the cake with frosting. Use Wilton 1M tip to pipe rosettes on top. 
• Top with shaved chocolate, mini chocolate chips, or chocolate sprinkles. Serve with fresh raspberries.