Preheat your oven to 350 degrees F. Grease three 9-inch round cake pans with shortening. Line the bottoms with parchment paper rounds, then grease the parchment. Dust the pans with flour and tap out any excess.

In a large measuring cup or bowl, whisk the hot water with the cocoa powder until completely smooth. Set aside to cool to room temperature. In a separate large bowl, whisk together the cake flour, brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder. Add the sour cream, milk, eggs, oil, vanilla, and the cooled cocoa mixture; whisk until just combined. A few small lumps are okay.

Divide the batter evenly among the three prepared pans (using a kitchen scale for accuracy). Bake for 23 to 27 minutes, until a toothpick inserted in the center comes out with moist crumbs. Cool the cakes in the pans on wire racks for 10 minutes, then run a knife around the edges and invert onto racks to cool completely.

In a large bowl, beat the butter until creamy, about 30 seconds. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the milk as needed to reach a spreadable consistency. Mix in the vanilla and salt. Beat in the freeze-dried raspberry powder and the 2 tablespoons of raspberry preserves. Finally, beat in the cream cheese until fully incorporated.

Place one cake layer on a turntable. Spread about 1 1/4 cups of frosting over the top, letting it extend slightly over the edge. Pipe a border around the perimeter, then spoon 1/3 cup of raspberry preserves into the center and spread evenly to the border. Top with the second cake layer, pressing gently to seal. Chill for 5 to 10 minutes to set. Repeat with the third layer, placing it upside down for a flat top. Apply a thin crumb coat of frosting over the entire cake; smooth with a bench scraper. Chill for 30 minutes. Then frost the top and sides generously, smoothing with a scraper for a semi-naked look. Chill again for 30 minutes.

Place the chopped chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium heat until it just simmers. Pour the hot cream over the chocolate, let sit for 4 minutes, then stir until smooth. Stir in 1 to 2 teaspoons of vegetable oil to thin. Set the chilled cake on a turntable. Pour the ganache onto the center and gently spread it to the edges, allowing it to drip down the sides. Chill for 20 to 30 minutes until set.

Once the ganache is set, pipe remaining frosting in swirls on top. Garnish with fresh raspberries and mini chocolate chips. Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.

Bake cake layers up to one day ahead; cool completely, wrap tightly in plastic wrap, and store at room temperature. Prepare the frosting a day ahead; refrigerate in an airtight container. Before using, beat until creamy.