Preheat your oven to 160°C (320°F). Grease two 21 cm (8 inch) round cake pans with butter and dust with cocoa powder, or line with parchment paper.

In a bowl, combine the milk, oil, and sugar. You can use a hand mixer or a whisk. Add the boiling water, and mix again. Finally, add the eggs and mix thoroughly.

Gradually add the flour, baking powder, cocoa powder, and a pinch of salt. Mix until the flour is fully incorporated. Pour the batter into the prepared pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool completely.

In a bowl, mix the mascarpone with the cocoa powder, raspberry jam, and powdered sugar until smooth and thick.

Spread the cream evenly over one of the cake layers. Place the second layer on top. Don’t worry if the cream layer is thick; it will set more as it chills. Place the cake in the refrigerator while you prepare the ganache.

In a saucepan, combine the butter, chocolate, and whipping cream. Cook over low heat until the chocolate is melted, stirring constantly to prevent boiling.

Continue stirring the mixture until it thickens. Once the chocolate is completely melted and smooth, remove it from the heat and let it cool.

Pour the ganache over the top of the cake and let it set. Place the cake in the refrigerator for a few hours.