Decadent Fudge Cake with Raspberries and Mocha Buttercream

Ingredients

• Cooking spray, for pans
• 2 c. sugar
• 1 c. semisweet chocolate chips
• 2 sticks unsalted butter
• 1/2 c. Unsweetened cocoa powder
• 1/2 c. hazelnut spread
• 2 c. water
• 4 large eggs, at room temperature
• 3 c. all-purpose flour
• 1 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 3 c. raspberries
• 1 1/2 c. butter, softened
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 1/2 c. chocolate chips, melted
• 3 1/2 c. powdered sugar
• 1 tbsp. instant coffee
• 1/4 c. whole milk

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