Add the cocoa powder to a large bowl and pour over the hot coffee. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.

Meanwhile, preheat the oven to 350°F. Butter 4, 8-inch round cake pans.

When the chocolate mixture is cool enough to touch, add in the butter, eggs, and yolk and whisk to incorporate. Add in the heavy cream and vanilla and whisk again until smooth.

Add the monk fruit, allullose, almond flour, coconut flour, protein powder, baking powder, baking soda, and salt. Stir until completely mixed.

Pour the batter evenly between the three pans and bake at 350ºF for 30-35 minutes, until a toothpick inserted into the middle of the cake comes out clean or with only a couple crumbs on it. Remove from oven and let rest for 15 minutes before turning out onto cooling racks. Cool completely before assembling cake.

Sprinkle the gelatin over the tablespoon of water and let soften for 10 minutes. While gelatin is hydrating, cook the raspberries. You can microwave them until broken down and soft or heat over medium-high heat in a small pan on the stovetop, pressing to break them down. Strain this mixture through a fine mesh strainer and into a small bowl, pressing to extract as much as possible, discard seeds. Stir in the stevia, pinch of salt, lemon juice, glucomann, and rehydrated gelatin. Stir well until gelatin is melted and the mixture is smooth. Set aside, stirring occasionally until cool and thickened.

Place one cake round onto a serving plate. Top with chocolate frosting then berry jam. Place a second cake round on top. Spread another layer of frosting and then raspberry jam. Repeat for a third time and them place the last layer of cake. Spread the remaining frosting over top and sides of cake.