Step 1: Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Slowly pour in the boiling water, stirring continuously. The batter will be thin—this is normal and ensures a moist cake.
6. Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Raspberry Filling

1. In a medium saucepan, combine the raspberries and sugar over medium heat, stirring occasionally.
2. Dissolve the cornstarch in water to create a slurry, then add it to the raspberry mixture.
3. Cook until the mixture thickens, about 5–7 minutes.
4. Remove from heat and strain through a fine-mesh sieve to remove seeds, if desired. Allow the filling to cool completely.

Step 3: Prepare the Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
3. Allow the ganache to cool slightly until it reaches a spreadable consistency.

Step 4: Assemble the Cake

1. Place one cake layer on a serving platter or cake board. Spread a thin layer of raspberry filling over the top.
2. Add the second cake layer and spread a thin layer of raspberry filling on top.
3. Pour the ganache over the cake, letting it drip down the sides for a dramatic effect. Use a spatula to smooth the ganache if needed.
4. Decorate with fresh raspberries and chocolate shavings.