Place the chocolate in a large mixing bowl. Set aside.

In a heat-proof bowl, add the egg yolks, sugar and salt. Whip until the mixture turns into a pale yellow color and fluffy. Set aside.

Into a saucepan, add the milk, heavy cream, and instant coffee. Heat the mixture until it starts simmering.

Slowly, pour the hot milk with cream into the bowl with eggs and sugar while whisking continuously to prevent egg yolks from curdling.

Pour the mixture back into the saucepan and cook it over low heat stirring continuously until it reaches 179F (82C). It will take approximately 10 minutes.

When done, pour the custard through a fine-mesh strainer into the bowl with the chocolate.

Mix until all chocolate has melted and the mixture is glossy and has a smooth and homogenous consistency. Additionally, you can blend the mixture using an immersion blender to make sure that the mixture has emulsified.

Cover with plastic wrap so it touches the entire surface of the chocolate mixture.

Before assembling the cake, place all the cream in a piping bag with a round piping nozzle. Do not stir the cream, before transferring it. When you agitate it too much, it becomes softer and more difficult to work with.

Preheat the oven to 160C (320F) and line the bottom and sides of three 6" (15cm) cake pans with parchment paper. Or you can butter and flour the sides of the cake pans.

In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer), add the granulated sugar, butter, and vanilla. Beat for 5 minutes on medium-high until the mixture becomes pale and fluffy. Scrape the sides and the bottom of the bowl a few times during the process.

Then, add the oil and beat until fully incorporated. After, add the melted chocolate and beat again.

Add eggs one at a time and beat until the mixture looks homogenous and emulsified.

Add the dry ingredients in three parts – alternating with the milk, starting and ending with the dry ingredients – while beating on low until a homogenous and silky consistency is reached. The pattern should look like this: dry/milk/dry/milk/dry.

Divide the batter evenly between the pans and bake for 27-30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool down in the pans until safe to handle. Then, place the cake layers upside down onto a cooling rack to cool down completely. If you want to assemble the cake the next day, wrap cooled cake layers in plastic wrap and refrigerate overnight.

Place the first cake layer on a plate and add ¼ of the prepared cream on top. Spread evenly and place the second layer on top. Repeat the process.

Place the last cake layer and spread cream on the top and sides of the cake as a crumb coat. Freeze the cake for 30 minutes. Place the piping bag with the cream in the freezer too, so the cream doesn’t become too warm to work with. You can also wrap the cake with plastic wrap and refrigerate it overnight to assemble the next day. In that case, keep the cream leftovers in the sealed piping bag in the fridge too.

When the cake has chilled, apply the final chocolate frosting (don’t try to achieve sharp edges, this cream is not suitable for that) and freeze for 30 minutes again. Optionally, when the final frosting has stabilized on the cake, take an offset spatula and create uneven strokes on the surface giving the cake a rustic look.

Use the rest of the cream to decorate the top of the cake. Additionally, decorate with fresh raspberries. Refrigerate for 1 hour and serve.