Instructions: 1. Preheat Oven and Prepare Cake Pans:Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the Chocolate Cake Batter: In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.Stir in the boiling water until the batter is well combined. It will be thin, but that's okay.
3. Bake the Cakes: Divide the batter evenly between the prepared cake pans.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the Raspberry Filling: In a small bowl, mix cornstarch and water until smooth. Add this mixture to the raspberries and stir well.Continue cooking until the mixture thickens, about 2 minutes. Remove from heat and let it cool completely.
5. Make the Chocolate Ganache: In a small saucepan, heat the cream over medium heat until it just begins to simmer. Do not boil.Pour the hot cream over the chopped chocolate and let it sit for 1 minute.Stir the mixture until smooth and shiny. Let it cool slightly.
6. Serve and Enjoy: Refrigerate the cake for at least 30 minutes before serving to allow the ganache to set. Slice and serve this decadent chocolate raspberry pie cake to delight your taste buds!