1. Preheat the oven to 350°F (175°C)

2. Grease a round cake pan and coat the bottom and sides with breadcrumbs

3. In a large bowl mix flour, hot water, cocoa powder and baking powder until smooth

4. In another bowl beat butter and granulated sugar together until light and fluffy

5. Add eggs one at a time beating well after each addition

6. Gradually add the dry ingredients to the butter mixture alternating with rapeseed oil and mix until fully incorporated

7. Pour the batter into the prepared cake pan and smooth the top

8. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean

9. Let the cake cool completely in the pan on a wire rack

10. In a mixing bowl beat butter and Nutella until smooth and creamy

11. Add fresh cheese and powdered sugar and continue beating until well blended

12. Transfer the cooled cake to a serving plate

13. Spread the Nutella glaze evenly over the top of the cake

14. Arrange fresh raspberries on top in a single layer

15. Refrigerate the cake for at least 30 minutes before slicing and serving