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For the cake: Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans. Sift the flour, sugar, cocoa powder, baking powder, baking soda and salt together. Mix the buttermilk, oil, coffee, vanilla extract and eggs together. Mix the wet ingredients into the dry ingredients. Split the batter between the two prepared pans. Bake the cake in the oven until cooked through and a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Cool the cake completely before frosting.
For the filling: Bring the raspberries, sugar and 2 cups water to a boil. Mix the cornstarch and 1/4 cup cold water together, and then add to the boiling fruit. Return to a boil and cook until the sauce thickens. Cool completely before use.
For the frosting: Cream together the butter with the shortening. Sift the confectioners' sugar with the cocoa powder, and then add to the creamed mixture. Add the milk, 1 tablespoon at a time, to keep the mixture smooth. Don't add more than 1/4 cup of milk. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Spread the raspberry filling on the top of one of the cake rounds, then stack the other cake round on top. Frost the outside of the cake with the chocolate frosting. Serve at room temperature.