1Preheat the oven to 180 degrees Celsius.
2Grease two equally-sized round cake pans and line the bottoms with parchment paper. Set aside.
3In a bowl, beat the eggs and sugar with an electric mixer until they become light and fluffy. Add the vegetable oil and cocoa powder and mix well. Gradually incorporate the flour and baking powder and then stir in the boiling water.
4Divide the batter between the two cake pans and bake until a toothpick comes out clean.
5Prepare the syrup by combining the cocoa powder, sugar, milk, and butter in a saucepan and cooking them until smooth and heated through.
6Unmold the cakes, poke them several times with a fork, and pour the syrup on top of them.
7Cool the cakes completely before putting one of them on a serving plate. Spread the jam over one of the cakes and put the other one on top.
8To make the frosting, melt the chocolate with the milk until it becomes shiny and smooth. Cover the cake with the frosting. Wait for it to solidify and decorate with the strawberries and blueberries.