Set rack in middle of oven. Preheat to 165c

Boil the water.

Stir sugar, flour, salt, baking soda together. Set aside

Place the cut up chocolate and butter in a bowl and pour the hot water over it. Let it stand

Mix eggs until liquid, then vanilla, then pudding. Whisk the chocolate mixture from step 3 smooth, and scrap into the egg mixture. Mix this smooth.

Whisk the flour mixture (step 3) into the liquid mixture (step 5). Do this 1/3 at a time.

Divide the mixture into two pans. Bake 30-40min or until a toothpick or knife emerges clean. Be careful not to overcook. Let it cool.

Frosting: combine cream, butter, corn syrup in a saucepan and bring to a simmer over low heat. Remove from the heat and whisk once to make sure butter is melted. Add the chocolate. Shake the pan to make sure all of the chocolate is covered and let it stand for 5min.

Then whisk the frosting smooth and whisk in the vanilla. Scrape the frosting into a bowl and chill until it's spreadable, about 20min. Be careful not to let it get too hard, if it does break it into 8 pieces and stir in a bowl that's sitting over bowling water.

To finish the cake, place the bottom layer on a plate. Spread raspberry preserves, and then frosting. Cover it with sliced raspberries, and more frosting. Place top layer face down on top of the bottom layer. Spread the frosting around the top and sides, decorate with raspberries!

Keep cool for several hours before serving! Enjoy.