Preheat the oven to 175C (345F) and line an 8 inch cake tin with baking paper.

In a small bowl, sift flour, cocoa, baking powder, baking soda, salt and coffee. Whisk to combine and set aside.

In a medium sized bowl, beat butter (with a hand held mixer or stand mixer with paddle attachment) until creamy. Gradually add sugar and continue beating until it is light in colour and fluffy in texture. With the mixer still on, slowly add the oil and continue beating until combined.

Add eggs and vanilla to the butter mixture and mix until just combined. Add half the flour mixture and fold about 5 times. Now add ¼ cup of the buttermilk and fold again. Add the rest of the flour along with the remaining half of the buttermilk and gently fold until just combined.

Spoon mixture into the prepared pan and bake for 40 minutes or until a skewer inserted comes out clean (or with a coupe of dry crumbs).

**Whilst chocolate cake is baking, start on the vanilla and raspberry cake layers**

Cool in cake in tin for 10 minutes and then invert onto a cooling rack. Set aside and continue with the vanilla and raspberry cake layers.

Tip: You could bake the cake layers in stages if short on time and freeze the chocolate cake until ready to assemble with the raspberry and vanilla cake layers.

Whilst the chocolate cake is baking, prepare vanilla and raspberry cake. Line two 8 inch cake tins with baking paper.

In a medium sized bowl, sift flour, baking powder, baking soda, salt and vanilla bean paste. Whisk to combine and set aside.

In a larger bowl, beat butter (with a hand held mixer or stand mixer with paddle attachment) until creamy. Gradually add sugar and continue beating until it is light in colour and fluffy in texture. With the mixer still on, slowly add the oil and continue beating until combined.

Add eggs and vanilla extract to the butter mixture and mix until just combined. Add half the flour mixture and fold about 5 times. Now add ½ of the buttermilk and fold again. Add the rest of the flour along with the remaining half of the buttermilk and gently fold until just combined.

Spoon 630g of mixture into one of the prepared pans and stir raspberries and food colouring into the remaining mixture. Spoon this mixture into the other cake tin and bake both cakes for 40 minutes or until a skewer inserted comes out clean (or with a coupe of dry crumbs). Cool in cake tins for 10 minutes and then invert onto a cooling rack.

In a large bowl, beat butter until creamy. Add icing sugar, 1 cup at a time and beat using a stand mixer or hand held mixer. Add vanilla and beat until light and fluffy. Divide the mixture into three bowls. Set aside.

Heat cream (in the microwave or in a small saucepan over the stove) and add chocolate and whisk until the chocolate has melted completely. Leave to cool.

To one bowl of buttercream, add raspberry puree and mix to combine completely. To another bowl, add cooled chocolate and cream mixture and mix to combine. Set aside.

Place the chocolate cake on a cake plate and spread the chocolate buttercream on top, filling right to the edge of the cake (I like to use a piping bag for this step to get a nice high and even height).

Place the raspberry cake layer on top and spread or pipe the raspberry frosting on top. Make sure it is level before adding the vanilla cake layer.

Add vanilla cake layer and spread the vanilla frosting on top.

Chill the cake in the fridge (this will help the drizzle to set onto the cake).

Add the white chocolate and the cream to a small microwave safe bowl. Melt in 20 second increments until melted. Stir well and then spoon or pipe onto the cake. See here for more tips on how to apply drizzles.