Preheat your oven to 300F (150C) and line a 24cm diameter round cake pan with baking paper (bottom and sides as well).

Sift the flour, cocoa powder, salt, baking powder and baking soda.

In a large heatproof bowl, combine the hot water and coffee and mix until melted then add the butter, chocolate and sugar.

Place the bowl over a hot water bath and melt them all together, mixing from time to time.

When the mixture it smooth, remove from heat and stir in the vanilla and milk.

Using an electric mixer, stir in the eggs, one by one then add the oil, followed by the dry ingredients.

Pour the batter into your prepared cake pan and bake for 1⅕ up to 2 hours.

To check is the cake is done, insert a wooden skewer in the center of the cake. If the skewer comes out clean, the cake is done. If there are traces of batter on the skewer, bake a few more minutes then check again.

When done, remove from the oven and let the cake cool down.

Using a sharp knife, even out the top of the cake and place it on a platter.

For the glaze, bring the cream to the boiling point. Remove from heat and stir in the chocolates. Mix until melted then add the butter.

Let the glaze come to room temperature then spread it over the cake.

Decorate the cake with fresh raspberries and chill before serving.

The cake might sink slightly in the center while cooking, but don't worry! Carefully even it out once baked and top it with glaze to cover the uneven surface if it happens.