Stir in flour. In another bowl, beat egg whites until foamy. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops. Cool in pans.
Drain raspberries, if necessary, and combine with the jam.
Spread raspberry jam between cake layers and on top. Sprinkle with fresh raspberries and chocolate chips. Every summer my family would travel to our grandparent's cabin on the Mississippi. I remember walking down the old railroad tracks to explore uncharted territory and throw rocks into the mighty river's backwaters. One summer we discovered a hidden patch of raspberries.