Creating a Chocolate Raspberry Drip Cake is a rewarding venture when you follow these straightforward steps:

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, combine all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to blend all ingredients.
3. Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until well combined.
4. Incorporate Boiling Water: Carefully stir in boiling water. The batter will be thin; this is normal.
5. Bake the Cakes: Pour the batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes, then transfer cakes to wire racks to cool completely.
6. Prepare Raspberry Filling: In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens. Set aside to cool.
7. Make Chocolate Ganache: Heat the heavy cream in a saucepan until it starts to simmer. Remove from heat and add chopped chocolate. Stir until melted and smooth. Let cool until it thickens slightly.
8. Assemble the Cake: Place one cooled chocolate layer on a serving plate. Spread a generous amount of raspberry filling over the top. Place the second layer on top.
9. Frost the Cake: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides for that elegant finish.
10. Garnish: Adorn with fresh raspberries, chocolate shavings, and mint leaves for a beautiful presentation.

By following each step meticulously, you’ll create a stunning Chocolate Raspberry Drip Cake that is just as delicious as it is visually appealing.