Sift the dry ingredients into a bowl, then whisk until blended.  Whisk the wet ingredients together in a separate bowl until smooth, then dump the wet into the dry and stir until no lumps of flour remain.  Be sure to scrape all the way down to the bottom, but don't stir too long, or the cake will be tough.

Let cool for 20 minutes in the pan, then remove from the pan and let cool completely on a wire rack, about 40 minutes.

Beat the butter and salt until smooth in the bowl of a stand mixer fitted with the paddle attachment.  Add the jam and beat until fluffy, then scrape down the sides of the bowl and sift in the powdered sugar.  Beat until smooth.

Flip the cakes over onto pieces of plastic wrap so you can peel the parchment circles off of the bottom.  Use the raspberry buttercream to sandwich them together.  Cover any leftover buttercream and store in the fridge.

Beat the butter until soft. Sift in the cocoa powder and beat until fluffy.

Scrape down the sides of the bowl, then sift in the powdered sugar and beat until smooth. Add the vanilla and espresso powder to taste, and use the milk to thin the icing to a spreadable consistency.  Be careful not to overbeat the frosting, or it will have big air bubbles.

Crumb coat the top and sides of the cake by spreading a thin layer of frosting on, then gently scraping most of it off.  This will trap most of the crumbs to keep them from getting in the final frosting.  Chill the cake for 30 minutes to harden the crumb coat.