Creating the Moist Chocolate Raspberry Cake is a straightforward process. Follow these easy steps to ensure success:

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 mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Add Boiling Water: Carefully stir in the boiling water. The batter will be thin, but this is normal.
6. Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the Cakes: Remove from the oven and let the cakes cool in the pans for about 20 minutes. Then, transfer them to wire racks to cool completely.
8. Prepare Ganache: In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped chocolate. Stir until melted and smooth.
9. Layer the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of fresh raspberries on top, then drizzle with ganache.
10. Add Second Layer: Place the second cake layer on top and pour more ganache over it, allowing it to drip down the sides.
11. Garnish: Top with additional fresh raspberries and a dusting of powdered sugar if desired.

With these steps, you’ll create a stunning Moist Chocolate Raspberry Cake that’s sure to wow anyone who tries it!