Creating the Chocolate Raspberry Drip Cake is straightforward. Just follow these steps for an impeccable result:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Prepare Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

3. Mix Wet Ingredients: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.

4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.

5. Add Boiling Water: Carefully stir in the boiling water; the batter will be thin.

6. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

8. Prepare Raspberry Filling: In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat for about 5 minutes, stirring gently. Remove from heat and let it cool.

9. Make Ganache: In a saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and add the chopped chocolate and butter. Stir until smooth and glossy. Let it cool slightly to thicken.

10. Assemble the Cake: Place one cake layer on a serving plate. Spread the raspberry filling on top, then add the second layer of cake.

11. Apply Frosting: Pour the ganache over the top of the cake, allowing it to drip down the sides for that perfect “drip” effect.

12. Decorate: Top with additional fresh raspberries and chocolate shavings if desired.