chocolate raspberry layer cake

I am a sucker for this packet mix, Clare and I call it 'not cake' as it doesn't seem to logically subsist of anything that makes a 'cake' haha. Deeply obsessed with making a layer cake, Clare and I concocted this plan.

Assembly:
We baked 2 sets of cake mix and left to cool.

raspberry jam
1/2 cup of frozen raspberries (or fresh obviously)
1/2 cup sugar
1/2 cup of water

1. Combine sugar and water, heat until the liquid becomes clear.

2. Add raspberries and reduce on medium heat until it resembles jam (maybe 20 minutes to half an hour).

chocolate cream frosting
1x packet of japanese tofu rinsed(firm or soft I cant tell the difference)
1/2 cup of cocoa
1 x block of lindt 70% dark chocolate (melted)
1x tsp vanilla
1/2 cup of sugar

1. Blend all the ingredients with a whizz stick or food processor (you can even get away with doing it by hand with a whisk), until well combined then pop in the fridge for half an hour while the cakes are cooling. My trick with rinsing the tofu is to cut the sides off then cut the top off and pinch out the sides a bit and just dribble water into one side for a few minutes to flush it out.

2. Assemble! The trick to assembling a heavily frosted cake without ruining the plate, frost on a piece of baking paper cut down the middle, when you're ready to transfer to a plate you can easily pull out both halves from underneath the cake. This cake mixture doesn't cut very well, but it was SOOOOOOO TASTY! The cake also becomes so moist its like mousse after a few days.