• Grease two 17 inch/ 18 cm cake pans and line them with circles of baking paper. Preheat oven to 350°F/ 180°C.

Raspberry Layers:

• In a medium bowl combine flour, baking soda, baking powder, cinnamon and salt. Mix and set aside.
• In a separate large bowl combine oil, butter and sugar. Beat with an electric mixer, until smooth. Add vanilla extract, egg and yogurt and beat well, until combined.
• Gradually add the flour mixture, mixing with a rubber spatula, until absorbed. Add the raspberries and mix very carefully, until just absorbed in the batter.
• Pour the batter into one of the the prepared pans. You can bake it right away, if you only have one pan, or keep it in the fridge, while preparing the raspberry layer, if you want to bake the two mixtures together (recommended).

Chocolate Layers

• In a large bowl combine sugar, flour, cocoa, baking soda, baking powder and salt. Stir very well.
• Gradually add eggs, yogurt, coffee, oil and vanilla. Whisk well, until all the ingredients are well combined and the batter becomes homogeneous. You don't need a mixer for this layer!
• Pour the batter into the second pan.
• Bake the cakes for about 40 minutes or until a toothpick inserted in the center of each one comes out clean and the tops become golden brown.
• Allow the cakes to cool for 10 minutes before carefully running a knife around the edges. Remove them from the pans and let cool completely on a rack.
• Alternatively you can leave them to cool inside the pans.

Vanilla pudding frosting

• Combine the pudding powder with the sugar and 5 tablespoon milk. Mix very well until no lumps appear.
• Heat the rest of the milk in a saucepan and bring it to boil. When it starts simmering, lower the heat and remove the pan from the stove. Add the pudding mix. Stir well to combine and return to the fire for few more seconds. Whisk continuously to avoid burning.
• When the pudding starts getting thicker, remove the pan from the stove and add the butter. Stir until the butter melts in the pudding.
• Cover the pan with a lid and let cool for about 30-40 minutes at room temperature, before assembling the cake. Stir from time to time to avoid forming a crust. Don’t leave it too long because it will get very thick, like a real pudding.

Buttercream frosting

• In a large mixing bowl cream together butter and vanilla. Gradually add the sugar, beating well after each addition. Continue mixing until creamy and fluffy.

To assemble the cake:

• When the cake bases are completely cool, use a serrated knife to cut each layer in half horizontally (it is easier if the cakes have been refrigerated - see notes).
• Place one layer on a serving plate or on a cake stand. Spread on top ⅓ of the vanilla filling. Cover with another half layer, different than the first one. Continue the process until placing the forth half layer over the last ⅓ of the vanilla filling. Wrap the cake tightly with cling film and leave it in the fridge for 1-2 hours. Alternatively place it in the freezer for 15 minutes.
• Unwrap the cake and cover it all around with the buttercream frosting (for best result first spread ½ of the frosting over the cake, then leave it in the freezer for 15 minutes to get firm before applying on top the rest of the frosting).
• Decorate the cake shortly before serving.