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1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well blended.
4. Carefully stir in the boiling water. The batter will be thin, which is normal for a moist cake.
5. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
7. In a medium saucepan, combine the raspberries, sugar, lemon juice, cornstarch, and water. Stir gently to combine.
8. Cook over medium heat, stirring frequently, until the mixture starts to bubble and thicken, about 5-7 minutes.
9. Remove from heat and let the raspberry filling cool completely. It will continue to thicken as it cools.
10. Place the chopped semi-sweet chocolate in a heatproof bowl.
11. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
12. Pour the hot cream over the chopped chocolate and let it sit for about 5 minutes to melt.
13. Whisk until smooth and glossy. If lumps remain, place over a double boiler for a minute or two, stirring until fully melted.
14. Let the ganache cool slightly at room temperature before using it to frost the cake.
15. Place one layer of the cooled chocolate cake on a serving plate. Spread the raspberry filling evenly over the top.
16. Place the second layer of cake on top of the raspberry filling.
17. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
18. Garnish with fresh raspberries and chocolate shavings or curls.

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