Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and lightly flour your cake pans.

In a big bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, beat the eggs until they look light and fluffy. Add the milk, oil, and vanilla extract and mix well.

Slowly add the wet ingredients to the dry ingredients and mix until they are just combined.

Stir in the hot coffee slowly until the batter looks smooth.

Pour the batter into your prepared cake pans, dividing it evenly.

Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the cake.

Let the cakes cool for a few minutes in the pans, then turn them out onto a wire rack to cool completely.

In a small bowl, combine the raspberry jam and water. Stir to make it easier to spread on the cake.

In a big bowl, beat the softened butter with an electric mixer until it's light and fluffy.

Add the powdered sugar, cocoa powder, milk, and vanilla extract gradually. Beat until the frosting looks smooth and creamy.

Once the cakes cool, cut each layer in half. You'll have 4 layers of cake.

Place one cake layer on a plate and spread it with some raspberry filling. Repeat for the next two layers.

Place the last cake layer on top and frost the entire cake with the chocolate frosting. Enjoy!