Preheat oven to 350 degrees. Grease and flour cake pans. Process eggs and sugar with metal blade until light fluffy and pale yellow in color, about 90 seconds. Add cocoa and process to combine, 25 - 30 seconds. Scrape work bowl. Cut butter into 1 inch pieces and process until creamy, about 15 seconds. With motor running, pour milk and vanilla through feed tube; scrape work bowl. Add flour and baking powder and pulse just until flour disappears, 2-3 times. Pour into prepared pans and bake until cake tester comes out clean, 30-35 minutes. Cool in pan on wire rack 10 minutes, then turn out onto rack to finish Spread jam between cake layers. Put as many raspberries as you can afford on the jam between the cake layers. Mix raspberry jam with frosting, and spread on cake. Put as many raspberries as you can afford on the top of the frosting and around the cake, preferably in an exquisite design.