Now that we have all the ingredients ready, let’s embark on our culinary journey:

Raspberry Filling:

1. In a medium-sized saucepan, combine the sugar, cornstarch, and water. Heat over medium heat until the sugar begins to melt.
2. Add the raspberries to the saucepan and stir to coat with the sugar mixture.
3. Cook until the raspberries soften and release their juice, about 5 minutes. Mash the raspberries with a spatula.
4. Once the raspberry juice has thickened, remove from heat. Strain the mixture to remove the seeds, if desired. Refrigerate until cool.

Chocolate Cake:

1. Preheat the oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick baking spray and parchment paper.
2. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
3. In a medium-sized bowl, mix together the milk, vegetable oil, vanilla extract, and eggs.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix until well combined.
6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes.
7. Remove cakes from the oven and cool before transferring to a cooling rack.

Chocolate Frosting:

1. In a large mixer bowl, beat the butter until smooth.
2. Gradually add the melted chocolate, mixing well after each addition.
3. Add the cocoa powder and mix until combined.
4. Add half of the powdered sugar, salt, and half of the heavy cream. Mix until well combined.
5. Add the remaining powdered sugar and mix until smooth.
6. Add the remaining heavy cream as needed to achieve the desired consistency of frosting.

Chocolate Ganache and Assembly:

1. Place the chocolate chips in a medium-sized bowl.
2. Heat the heavy whipping cream until it just begins to boil. Pour it over the chocolate chips and whisk until smooth.
3. Level the cooled cake layers using a serrated knife.
4. Place one cake layer on a serving plate and pipe a dam of chocolate frosting around the edge. Spread a layer of chocolate ganache inside the dam, then spoon half of the raspberry filling on top and spread evenly.
5. Add the second cake layer and repeat the process, then add the final cake layer on top.
6. Frost the top and sides of the cake with the remaining chocolate frosting.
7. Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides.
8. Pipe swirls of chocolate frosting around the top edge of the cake and decorate with fresh raspberries, if desired.
9. Refrigerate the cake until ready to serve. Best served at room temperature.