Make the chocolate cake batter. Bake in three 8 inch cake pans at 325 for 18 minutes.
Make the homemade raspberry jam and let it cool until ready to use.
Make the chocolate buttercream.
Pipe a border of buttercream around the edge of the cake layers and fill it with the jam.
Frost the outside and top of the cake with the rest of the buttercream and top with fresh raspberries.