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## Step-by-Step Instructions
### 1. Prepare the Cake Pans
– Preheat your oven to 350°F (175°C).
– Grease and flour two 8-inch round cake pans, or line them with parchment paper circles for easy removal.
### 2. Mix the Dry Ingredients
– In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
### 3. Add the Wet Ingredients
– Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
### 4. Incorporate the Boiling Water
– Gradually add the boiling water to the batter, mixing continuously. The batter will be thin, but this is expected.
### 5. Bake the Cake Layers
– Divide the batter evenly between the prepared cake pans.
– Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
### 6. Prepare the Raspberry Filling
– In a small saucepan, combine the fresh raspberries, granulated sugar, cornstarch, and water.
– Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down.
– Remove from heat and let it cool to room temperature.
### 7. Prepare the Frosting
– In a large mixing bowl, beat the softened butter until creamy.
– Gradually add the powdered sugar and cocoa powder, mixing until smooth.
– Add the heavy cream, vanilla extract, and salt, and beat until the frosting is light and fluffy.
### 8. Assemble the Cake
– Once the cake layers have cooled, place one layer on a serving plate or cake stand.
– Spread a layer of the raspberry filling over the top of the cake layer.
– Place the second cake layer on top and apply a crumb coat (a thin layer of frosting) over the entire cake to seal in crumbs. Refrigerate for 30 minutes.
– After the crumb coat has set, apply a final layer of frosting, smoothing it evenly over the cake.
### 9. Garnish and Serve
– Garnish the top of the cake with fresh raspberries, chocolate shavings, or mint leaves, if desired.
– Slice and serve at room temperature. Enjoy with a cup of coffee or tea.
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## Tips for Perfecting Your Cake
– **Use Room Temperature Ingredients:** Ensure that your butter, eggs, and milk are at room temperature to achieve a smoother batter and frosting.
– **Sift Dry Ingredients:** Sifting the dry ingredients helps to remove any lumps and ensures an even distribution of the leavening agents.
– **Don’t Overmix:** Overmixing the batter can lead to a dense cake. Mix until the ingredients are just combined.
– **Cool Completely:** Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
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## Variations to Try
– **Chocolate Ganache Filling:** For an extra layer of indulgence, add a chocolate ganache layer between the cake layers.
– **Raspberry Buttercream Frosting:** Substitute half of the frosting with raspberry-flavored buttercream for a fruity twist.
– **White Chocolate Drizzle:** Drizzle melted white chocolate over the top of the cake for added sweetness and visual appeal.
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## Storing and Serving Suggestions
– **Storage:** Store any leftover cake in an airtight container at room temperature for up to
