Make the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add eggs, milk, oil, and vanilla extract. Beat on medium speed until smooth.
• Stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared pans.
• Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely.

Prepare the Raspberry Filling:

• In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens. Set aside to cool.

Make the Ganache:

• Heat the heavy cream until it just begins to simmer.
• Pour over the chopped dark chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy.

Assemble the Cake:

• Place one layer of cake on a serving plate. Spread the raspberry filling on top.
• Add the second layer of cake and pour the ganache over the top, letting it drip down the sides.
• Decorate with fresh raspberries if desired.