Weigh out the ingredients
I
You'll need flour, sugar, butter, chocolate, eggs, cocoa powder, raspberry preserves, milk, oil, vanilla extract, baking powder, and salt.
Mix dry ingredients
II
In a medium or large bowl, whisk together the flour, cocoa powders, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
Cream butter & sugar
III
Mixing on low speed, add the eggs one at a time, then mix in the vanilla. Add half of the dry ingredients and mix until just combined. Mix in the milk and oil, then the remaining dry ingredients until just combined. Scrape down the bowl.
Finish the batter
IV
Pour the batter between the prepared cake pans and smooth them out into even layers. Bake for about 35-40 minutes or until a toothpick inserted comes out clean. Turn the cakes out onto a wire rack to cool completely.
Bake
V
Melt chocolate, whisk egg yolks until thick and foamy, and heat sugar and water over low heat until sugar dissolves. Bring to a boil and add sugar syrup into egg yolks while mixing until room temp. Add cubed butter, then add melted chocolate and vanilla until smooth.
Make the buttercream
VI
Place the first cake layer on a cake stand. Pipe a dam of buttercream around the edge of the cake. Fill the center with raspberry preserves. Top with second cake layer and repeat with the chocolate frosting and raspberry filling.
Assemble
VII
Add the last cake layer and top with a few scoops of buttercream. Use an offset spatula to smooth out the top, and spread the excess all over the sides. Continue decorating the cake as desired. Top with fresh raspberries, and enjoy!
Decorate
VIII