Preheat your oven to 180°C and grease and line three 8 inch cake tins.

In a large bowl, add cocoa powder, coffee and hot water. Whisk together and leave to cool for 5-10 minutes.

Add softened butter, oil and both sugars to the cooled mixture. Beat together for 5 minutes.

Add 3 eggs and mix, then add remaining eggs and buttermilk, mixing until combined.

Add flour and mix until smooth.

In a small bowl, mix baking soda with vinegar until bubbling, then quickly add to cake batter and whisk in.

Pour batter into the tins and bake for 35-40 minutes or until a toothpick comes out clean.

Leave cakes to cool completely.

Make the Swiss meringue buttercream according to your preferred recipe.

Add freeze dried raspberry powder and mix until incorporated.

Once cakes are cool, you can optionally cut the tops off for even layers.

Place one cake layer on a plate, spread buttercream on top and pipe a border around the edge, adding pistachio cream in the middle.

Add the second layer, more buttercream, and pistachio cream, followed by the final cake layer.

Refrigerate for 20 minutes to set before decorating.

Cover the cake in buttercream and spread pistachio cream on top to finish.

Slice and enjoy!