1. Preheat oven to 180C. Grease 6.5×3.5×2 inch loaf pans and line with baking paper. Set aside.
2. In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and sugar. Make a well and add eggs, oil, and vanilla. Whisk until just mixed. (Do not over mix.)
3. In a small bowl or measuring jug, dissolve cocoa powder in hot water then add to batter. Stir until just combined and no lumps are visible.
4. Pour batter into the prepared loaf pans. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out with a few crumbs. Cool chocolate loaves on a wire rack.  

For Raspberry Cream – 

1. In a small pot, combine the raspberries and 67g sugar. Cook over medium-high heat, stirring occasionally, until the raspberries have broken down most of the way and the syrup has thickened slightly, about 10 minutes.
2. Push the syrup through a fine-mesh strainer to remove seeds. You’ll inevitably lose a fair amount of the beautiful red pulp to a fine-mesh strainer, but keep pushing and stirring as long as you can stand it to extract as much as possible. You can do this step up to a few days in advance and keep the strained syrup in the fridge. Either way, be sure to let the syrup cool completely before proceeding. (You can set the bowl with the syrup over a bowl of ice to speed the process if you like.)
3. Just before you want to frost the cake, beat the heavy cream just shy of the soft peak stage with an electric mixer. Add the remaining 67g sugar and beat to incorporate. Pour in the raspberry syrup and beat just a touch more.