Preheat oven to 375°F.. Butter a 9-inch round cake pan or springform pan.
Mix dry ingredients in large bowl.
Mix butter, buttermilk or milk, egg and egg yolk. Add to flour mixture and mix until just combined. Spread batter into pan. Sprinkle with chopped chocolate. Drop spoonfuls of Raspberry Habanero jam over top of cake and swirl in lightly.
Mix butter, sugar, brown sugar, salt, oats and almonds together until combined. Stir in flour until fully incorporated. Drop clumps of topping over the top of cake.
Bake until a toothpick comes out clean, around 30-35 minutes. Cover loosely with foil if top becomes too brown. Cool for 10 minutes before removing the springform.
Thanks for the recipe Viki Gonia! http://VikiGonia.com