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1. Make the chocolate génoise:  Preheat the oven to 350 degrees  F.
Butter an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Dust the pan with flour
and tap out the excess.
2. Whisk together the flour and cocoa powder in a medium bowl.
Set aside.
3. Fill a large saucepan one-third full with water and bring to a simmer.
Whisk together the eggs and sugar in the bowl of an electric mixer. Place
the bowl over the simmering water and whisk constantly until the eggs
are warm to the touch. Transfer the bowl to the mixer stand and, using
the whisk attachment, beat on medium speed until the mixture triples in
volume, forms a thick ribbon when you lift the whisk, and is cool to
the touch, about 8 minutes.
4. Remove the bowl from the mixer stand and, using a large rubber spatula, gently fold in the flour mixture. Place the melted butter in a small bowl and
stir in a large spoonful of the batter until well blended. Gently fold this mix-ture into the remaining batter. Scrape the batter into the prepared pan and smooth the top with a spatula.
5. Bake for 30 to 35 minutes, until the cake has pulled away from the sides
of the pan and springs back when lightly touched. Cool the cake in the
pan on a wire rack for 10 minutes. Unmold the cake and cool completely, right side up.
6. Make the raspberry syrup:  Stir the eau-de-framboise into the simple syrup; set aside.
7. Make the whipped chocolate ganache:  Place the chocolate in a
medium bowl. Bring the cream to a boil in a small saucepan over medium
-high heat. Immediately pour the hot cream over the chocolate . Gently
whisk until the chocolate is completely melted and smooth. Cool to room temperature.
8. In the bowl of an electric mixer, using the whisk attachment, beat the
butter at high speed until fluffy, about 3 minutes. Beat in the chocolate
mixture and eau-de-framboise and beat until combined, scraping down
the side of the bowl as necessary.
9. Assemble the cake:  With a long serrated knife, carefully slice off the domed top of the cake so that it is level. Slice the cake horizontally into
three equal layers. Place the bottom layer back in the clean loaf pan.
Brush the cake generously with the raspberry syrup. Spread half of the raspberry jam over the cake. Scrape one-third of the whipped ganache
onto the jam layer and spread it into an even layer. Top with the second
cake layer and press it down gently. Brush with raspberry syrup. Spread
the remaining raspberry jam and then another third of the whipped
ganache over the layer. Top with the remaining cake layer, pressing it
down gently. Brush with the remaining raspberry syrup. Chill the cake
for 20 minutes.
10. Invert the cake onto a serving platter and remove the pan. Spread the remaining ganache over the top and sides of the cake. The cake can
be made up to a day ahead and refrigerated. Bring the cake to room
temperature before serving.