Grease three 8-inch baking pans with a little shortening. Place a baking sheet on the bottom of each pan and apply another layer of shortening. Lightly dust the inside with flour and tap out the excess.
In a large heatproof bowl, mix hot water and cocoa until smooth. Let the mixture cool to room temperature.
In a large mixing bowl, combine all dry ingredients, including sugars. Add the wet ingredients, ensuring the cocoa mixture is lukewarm. Beat until everything is well combined. (Don't worry if you see small lumps in the batter).
Pour the cake mix evenly into the three prepared baking tins. Bake for 23-27 minutes. After baking, let the cakes cool in the tins for 10 minutes before transferring them to a cooling rack to cool completely.
Beat the butter until soft. Gradually add icing sugar, mixing well after each addition. Add milk as needed for a smoother texture. Mix in the vanilla, salt, raspberry powder, and jam. Finally, add the cream cheese and mix well.
Place the first cake layer on a stand. Spread a generous amount of icing, extending it slightly beyond the edges. Pipe a border and fill with raspberry jam, spreading evenly. Repeat with the second layer and finish with the last layer. Lightly coat the entire cake with a thin layer of icing to seal in the crumbs. Refrigerate for about half an hour.Apply another layer of icing, allowing some parts of the cake to show through for a semi-naked look. Chill the cake again in the refrigerator before decorating.
Melt the chocolate, cream, and oil together into a smooth sauce. Spread the sauce over the cake, allowing it to drip along the edges. Place the cake in the refrigerator for 15 minutes.Decorate the cake with swirls, chocolate drops, and raspberries.