Preheat the oven to 350 F.
Grease the bottom and sides of two 8-inch cake pans.
Place a round of parchment paper in each.
In a large bowl whisk together the Peetz S.M.A.R.T Blend, sugar, baking powder and salt.
In a separate large bowl, whisk together the eggs.
Add oil and milk. Whisk again.
In a medium bowl, add the coco powder.
Pour the coffee over the cocoa powder and whisk.
Next, pour the mixture over the eggs and whisk to combine.
Add 1 cup of dry ingredients into the wet and whisk until combined.
Continue to add the dry ingredients, a cup at a time and whisking afterwards.
Once all ingredients are combined, beat the mix together, with an electric mixer, on high speed for two minutes.
Divide the cake mix evenly, between the two pans.
Smooth down the top on each cake with a spoon or a reverse spatula.
Bake the cakes for 30-35 minutes, until a toothpick inserted into the center comes out clean.
Let cakes cool for 10 minutes on a wire baking rack.
Then, unmold and place on rack until fully cooled.
To make the ganache, bring the cream to a boil.
Place chopped chocolate in a medium bowl.
Pour hot cream over the chocolate.
Let set for 2 minutes. Then, whisk to combine.
Place the ganache in the refrigerator for 1 hour.
Then, it is time to assemble the cakes.
Using a serrated knife, cut the domes of the top of each cake.
Place the first cake, cut side down, on a plate or cake wheel.
Heat the jam in a small pot until warm.
Using a small butter knife, or a small reverse spatula, spread the jam on the cake,keeping it an inch away from the edge.
Repeat the process with the second cake, until all four layers are stacked.
Remove the ganache from the refrigerator.
Using an electric mixer, beat the ganache until a whipped frosting forms.
Swirl the frosting over the top and sides of the cake.
Top with raspberries or a combination of raspberries and other berries.