Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment. You’ve got this—no surprise stuck-to-pan drama allowed.

In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Make sure there are no lumps—this is where the confidence really begins.

In another bowl, whisk eggs, oil, buttermilk (or yogurt), and vanilla until smooth. If you’re feeling fancy, pretend you’re a TV cooking show host while you whisk.

Pour the wet ingredients into the dry and mix just until combined. Don’t overdo it; you want tenderness, not a rubber ball batter.

Stir in hot water or coffee and, if you’re using them, chocolate chips. Batter will be thin—that’s normal. It’s flavor’s way of saying “trust the process.”

Gently fold in raspberries, reserving a few to press on top later if you want a pretty finish. Too much stirring will squish them and turn your batter pink—embrace the chaos if that’s your vibe.

Pour into the prepared pan and bake for about 28-34 minutes, until a toothpick comes out with a few moist crumbs. If the top cracks a bit, that’s character, not failure.

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Patience is a virtue you’ll thank yourself for when you slice cleanly.

While the cake cools, make the icing: beat butter until fluffy, then sift in cocoa powder. Add powdered sugar gradually, alternating with milk, until you reach a spreadable consistency. A pinch of salt helps balance sweetness.

Spread the icing over the cooled cake. Press a few raspberries on top for flair, if you like. Slice, serve, and pretend you didn’t just improvise a dessert in 45 minutes flat.