Creating the Chocolate Raspberry Drip Cake is straightforward if you follow these detailed steps:

1. Preheat 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 bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

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

4. Combine Mixtures: Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined.

5. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

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

7. Bake: Bake in the preheated oven for 40-45 minutes. A toothpick inserted should come out clean.

8. Cool: Once baked, allow the cakes to cool in the pans for 15 minutes. Then transfer them to wire racks to cool completely.

9. Prepare Raspberry Filling: In a saucepan, combine raspberries, sugar, cornstarch, and water. Heat over medium heat until the raspberries break down and the mixture thickens. Remove from heat and cool.

10. Make Ganache: Heat the heavy cream in a saucepan until it’s simmering. Pour it over the chopped chocolate and let it sit for a few minutes. Then stir until smooth. Add butter for a glossy finish.

11. Assemble the Cake: Once the cakes are cold, place one layer on a serving plate. Spread the raspberry filling evenly on the first layer.

12. Top with Cake: Place the second layer of the cake on top of the raspberry filling.

13. Ganache Drip: Pour the ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread it if necessary.

14. Decorate: Top the cake with fresh raspberries and optional chocolate shavings for a beautiful finish.

This step-by-step guide will enable you to create an incredible Chocolate Raspberry Drip Cake that your family and friends will adore.