Prepare the Cake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk the eggs, milk, oil, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly stir in the boiling water. The batter will be thin.
5. Pour and Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Assemble the Cake

1. Level the Layers: Use a serrated knife to level the cake layers if needed.
2. Spread the Filling: Place one cake layer on a serving plate and spread the raspberry preserves evenly over the top. Sprinkle with fresh raspberries, if desired.
3. Add the Second Layer: Place the second cake layer on top, pressing gently to secure.

Make the Ganache

1. Heat the Cream: In a small saucepan, heat the cream until it just begins to simmer. Do not boil.
2. Melt the Chocolate: Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in the butter for extra shine.
3. Cool Slightly: Allow the ganache to cool for 10–15 minutes until it thickens slightly but is still pourable.

Decorate the Cake

1. Pour the Ganache: Pour the ganache over the top of the cake, letting it drip down the sides for a dramatic effect.
2. Garnish: Decorate with fresh raspberries and shaved chocolate or a dusting of cocoa powder.