Spray two 8-inch cake pans with cooking spray and line the bottom with parchment.
In a large bowl whisk together the cake mix, pudding mix, and instant coffee. Add the eggs, oil, and water and stir to combine. It’s ok if there are some lumps. Fold in the chocolate chips. Divide the batter evenly between the pans. Bake until center is just set and the edges are just starting to come away from the sides, about 30-40 minutes.
Cool on a wire wrack for 15 minutes before turning them out of the pans to finish cooling completely.
Meanwhile make the buttercream. Add two sticks of butter to a stand mixer fitted with the whisk attachment. Beat until smooth. Combine the powdered sugar and cocoa powder. Slowly add in the powdered sugar mixture a little at a time. When all of the sugar is incorporated add the cream and whip until thick and smooth, about 2-3 minutes.
To assemble remove the paper from the bottom of the cake. Add a thin coat of frosting to the entire top. Using a piping bag fitted with a round tip, pipe a ring around the entire edge of the cake to make a damn. Fill with the jam and place the other cake on the top.
Add the remaining buttercream to the top of the cake and spread using a spoon or palette knife. Do not ice the sides. Add the raspberries starting at the outside and working to the center. Enjoy!