Raspberry Chocolate Ganache Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in boiling water until the batter is well combined (batter will be thin).
Pour the batter evenly into the prepared cake pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove cakes from oven and cool in pans for 10 minutes. Then transfer to wire racks to cool completely.
For the Raspberry Filling:

In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Remove from heat and let cool completely.
For the Chocolate Ganache:

In a small saucepan, heat heavy cream until it begins to simmer.
Place chopped chocolate in a heatproof bowl and pour hot cream over it. Let it sit for 1-2 minutes.
Stir until chocolate is melted and mixture is smooth. Stir in butter and vanilla extract until well combined.
Assembly:

Place one cake layer on a serving plate. Spread raspberry filling evenly over the top.
Top with the second cake layer.
Pour chocolate ganache over the top of the cake, allowing it to drip down the sides.
Refrigerate the cake for 1 hour to allow the ganache to set.
Serve slices of this decadent Raspberry Chocolate Ganache Cake and enjoy!
Indulge in the rich flavors of chocolate and raspberry with every bite of this delightful cake!