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

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.

Add large eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and beat on medium speed for about 2 minutes.

Carefully stir in the boiling water until fully combined.

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.

Let the cakes cool in the pans for about 10 minutes on a wire rack before turning them out.

In a saucepan, combine fresh raspberries, sugar, lemon juice, cornstarch, and water. Cook until thickened, about 5-7 minutes.

In a heatproof bowl, heat the heavy cream until it simmers. Pour over semi-sweet chocolate and mix until smooth.

Assemble the cake by placing one layer on a serving plate, spreading raspberry filling, adding the second layer, and pouring ganache over.