Heat oven to 350F and grease 3 6-inch round springform pans.
Add vegetable oil, extra hot coffee, and chocolate chips to a mixing bowl (the heat of the coffee should melt the chocolate chips) and mix using the paddle attachment.
Next add cocoa powder and light brown sugar and mix again until fully combined.
Then add in 6 eggs and 3 egg yolks and mix again.
Then sift in all purpose flour, baking soda and salt and mix, scraping the sides down.
Pour evenly into 3 separate pans and then bake for 40-45 minutes.
While cake is baking make raspberry buttercream by blending raspberries in a mixer and then straining the pureed liquid (to remove seeds). Then using the paddle attachment, whip room temperature unsalted butter, confectioners sugar, raspberry puree and heavy cream on medium speed until smooth.
Spread raspberry buttercream frosting on cake and then enjoy!