Preheat oven to 350°F. Butter and flour 2 eight inch cake pans, lining the bottoms with parchment paper.
Sift together the dry ingredients in the bowl of an electric mixer. Add the butter and buttermilk and mix on low until combined. Raise the speed to medium and beat until light and fluffy, about 2 minutes.
In a separate bowl, whisk together the eggs and coffee. Add to the mixer bowl in three additions, mixing after each addition.
Pour evenly into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes. Cool for about 10 minutes in the pan, then turn out onto a wire rack to cool completely.
To make the ganache:
Melt chocolate and butter together in a heat proof bowl set over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Add the heavy cream and stir until smooth. Remove from heat and stir in the brandy. Cool to room temperature.
To assemble the cake:
Place one cake layer on a cake stand or display plate. Spread raspberry preserves over the cake and place the other cake layer on top.