Baking the Chocolate Raspberry Drip Cake is a straightforward affair. Follow these step-by-step instructions to create your delectable masterpiece:

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 flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
3. Combine Wet Ingredients: In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, mixing until fully combined. The batter will be quite thin.
5. Add Boiling Water: Carefully stir in the boiling water until thoroughly mixed. This step helps create moist cake.
6. Bake: Pour the batter evenly into the prepared pans and bake for 25-30 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 about 10 minutes, then transfer 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 until the mixture starts to thicken, then set aside to cool.
9. Prepare Ganache: Heat the heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a bowl, and let it sit for a few minutes. Stir until smooth.
10. Assemble the Cake: Once the cakes are cool, place one layer on a serving platter. Spread the raspberry filling over the top, then add the second layer on top.
11. Drizzle Ganache: Pour the ganache over the top of the cake, allowing it to drip down the sides. You can adjust the consistency if needed by adding more cream or chocolate.
12. Garnish: Decorate with fresh raspberries and chocolate shavings if desired.

These steps will assist you in crafting a captivating Chocolate Raspberry Drip Cake that will steal the show at any gathering.