Preheat your oven to 350℉ (177℃). Grease three 9-inch cake pans with shortening, line with parchment, dust with flour, and shake out any excess.
Whisk hot water with cocoa until dissolved and cool. In another bowl, mix all dry ingredients and blend in the wet ingredients, including the cocoa mixture. Whisk until well combined.
Divide the batter evenly among the prepared pans and bake for 23-27 minutes. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the butter until creamy. Gradually add powdered sugar, milk, vanilla, and a pinch of salt. Blend in freeze-dried raspberry powder and preserves. Add cream cheese and beat until smooth.
Layer the cakes with frosting and raspberry preserves, apply a crumb coat, and then add a final layer of frosting. Chill before adding the chocolate drip.
Heat the heavy cream for the ganache, pour over the chocolate, and stir until smooth. Mix in vegetable oil and create drips around the cake’s edge. Chill to set.
Decorate with frosting swirls, fresh raspberries, and mini chocolate chips.
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