Follow these steps to create the amazing Chocolate Raspberry Drip Cake:

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

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes.

4. Incorporate Boiling Water: Carefully stir in the boiling water (the batter will be thin), mixing well.

5. Pour Batter: Divide the batter evenly between the two prepared cake pans.

6. Bake: Bake in the preheated oven 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, lemon juice, and cornstarch mixed with water. Cook over medium heat until the raspberries break down, about 5-7 minutes. Let cool.

9. Make Ganache: In a small saucepan, heat the heavy cream until just boiling. Remove from heat and add chocolate chips. Stir until smooth and glossy.

10. Assemble the Cake: Place one layer of cake on a serving plate. Spread the cooled raspberry filling evenly on top. Add the second layer of cake.

11. Drip Ganache: Pour the ganache over the top of the cake, allowing it to drip down the sides.

12. Chill: Let the ganache set for 15-20 minutes before slicing.

With these straightforward steps, your impressive Chocolate Raspberry Drip Cake will be ready to impress those around you!