Preheat the oven to 350°F (175°C) with a rack in the middle. Grease an 8-inch round cake pan and line the bottom with parchment paper, then grease the pan again and dust with the cocoa powder.

In a small saucepan, melt the butter over low heat. When melted, remove from heat and whisk in the oil, milk, and vanilla. Allow to cool slightly.

Sift together the flour, cocoa powder, sugar, salt, and baking soda in a large bowl. Set aside.

Whisk the sour cream into the butter mixture, followed by the egg. Combine the wet and dry ingredients, then add the hot coffee and whisk until smooth.

Pour batter into prepared pan and bake until a skewer comes out with a few moist crumbs, about 25-32 minutes. Cool on a wire rack.

Once cool, run an offset spatula around edges and turn the cake out to finish cooling completely. Wrap and chill in the fridge.

Line a 6-inch cake pan with plastic wrap.

Combine cold water and gelatin in a small bowl. Allow to bloom for 5-10 minutes.

In a saucepan, bring raspberry puree and sugar to a simmer. Remove from heat, add gelatin mixture, and combine.

Pour the gelée into the prepared pan and freeze until firm, about 1 hour.

Bloom gelatin in a small bowl with 15g of heavy cream. Allow to bloom for 5-10 minutes.

Place chopped ruby chocolate in a heat-safe bowl with a fine-meshed sieve over it.

In another bowl, place egg yolk and warm corn syrup, then whisk until smooth.

Combine remaining heavy cream and whole milk in a saucepan, bring to a simmer, and whisk into the egg yolk mixture.

Cook back in saucepan until it reaches 180F. Remove heat, add bloomed gelatin, and whisk. Strain over chocolate and combine.

Pour crémeux over frozen gelée and freeze until solid, at least 5 hours or overnight.

Preheat oven to 300F and line a baking sheet.

Whisk flour, cornstarch, sugar, cocoa powder, and salt in a bowl. Stir in melted butter until clusters form.

Spread clusters in a single layer on the baking sheet and bake for 20-22 minutes.

Let crumbs cool before storing in an airtight container.

Bloom gelatin in a small bowl with 35g of whole milk. Set aside.

Place dark chocolate in a bowl with a fine-meshed sieve.

Heat remaining milk in a saucepan until steaming. Remove heat and whisk in bloomed gelatin.

Strain over chocolate and whisk until melted and smooth. Add raspberry puree and whisk together.

Whip cold heavy cream until soft peaks form, then fold in the ganache.

Transfer to a piping bag for immediate use.

Line the inside of a cake ring with acetate and set on a plastic-lined sheet pan.

Trim the cake and gelée-crémeux rounds so they're smaller than the cake ring.

Pipe mousse into the bottom of the cake ring, tap gently and smooth the top.

Set the cake layer on the mousse and pipe more mousse covering the cake.

Add gelée-crémeux layer and pipe mousse around the edge, then fill the mold.

Smooth the top and freeze until solid, at least 3 hours.

Bloom gelatin in a bowl with cold water and set aside.

Sift cocoa powder into a saucepan, add water and stir to form a paste.

Add remaining cream and sugar, whisk, and bring to a simmer.

Strain through a sieve to melt gelatin and blend with immersion blender.

Cool to 95F before glazing.

Unmold and glaze the cake at least 3 hours before serving.

Pour glaze swiftly over the center of the cake and use an offset spatula to smooth.

Move the glazed cake to a serving plate and refrigerate to thaw completely.

Decorate with edible glitter paint and fresh raspberries.