• Heat oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray and add a parchment circle to the bottoms.
• Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your mixer.
• Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture at medium-high speed for two minutes. Stir in the boiling water.
• Pour your batter equally between the three cake pans.
• Bake for 35 to 45 minutes until the cake springs back when touched gently.
• Let a cake cool in the pan for five minutes, then transfer to a cooling rack and allow it to cool.

Chocolate Buttercream:

• In the bowl of your mixer cream, the butter, shortening, and cocoa powder are together.
• Place the mixer on low speed and slowly incorporate the sugar until all of it is incorporated.
• Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.

Cake Assembly:

• Trim off the domed top of your cakes so they are level.
• Place a cake onto the plate or your cardboard circle. Spread a layer of chocolate buttercream about a quarter-inch thick. Spread half of the raspberry preserves on the buttercream. Repeat this with the next layer finishing up with a cake layer at the top.
• Spread a thin layer of buttercream around the whole cake and place them in the fridge for 15 minutes.
• Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
• Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
• Sprinkle some raspberries on top.