For the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract. Mix until smooth and combined.
4. Gradually stir in the boiling water. The batter will be thin.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the Raspberry Bliss Filling:

1. In a small saucepan, heat the raspberries over medium heat until they soften and release their juice (about 5 minutes).
2. Mash the raspberries with a spoon or fork and strain through a fine mesh sieve to remove the seeds.
3. Stir in the powdered sugar, lemon juice, and vanilla extract. Allow the mixture to cool to room temperature.

For the Chocolate Ganache Frosting:

1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream and butter over medium heat until it begins to simmer.
3. Pour the hot cream mixture over the chocolate and let it sit for 2-3 minutes.
4. Stir until the ganache is smooth and glossy, then add the vanilla extract.
5. Let the ganache cool to room temperature before spreading it on the cake.

Assembling the Cake:

1. Place one layer of the chocolate cake on a serving platter.
2. Spread a generous amount of the raspberry filling over the cake layer.
3. Top with the second cake layer.
4. Frost the entire cake with the chocolate ganache.
5. Garnish with fresh raspberries and additional chocolate shavings, if desired.