Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt until well combined.

In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 3-4 minutes. Add in the buttermilk, vegetable oil, and vanilla extract, then merge the wet and dry ingredients until just combined.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on wire racks.

While the cakes cool, prepare the raspberry filling. In a mixing bowl, beat the cream cheese until smooth, which should take about 2-3 minutes. Gradually add the powdered sugar and a splash of vanilla extract, mixing until fluffy.

Gently fold in the mashed raspberries and set this aside while the cakes cool and ganache is prepared.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove the pan from the heat and pour the hot cream over the finely chopped chocolate in a mixing bowl.

Let it sit for about 2 minutes to melt the chocolate. Stir until completely smooth and glossy. Allow the ganache to cool slightly until it reaches a drizzling consistency, approximately 10-15 minutes.

To assemble your Chocolate Raspberry Drip Cake, place one cooled cake layer on a serving plate. Spread a generous layer of the raspberry filling over the top, ensuring it reaches the edges.

Gently place the second cake layer on top, aligning it carefully. Pour the cooled ganache over the top of the cake, allowing it to elegantly drip down the sides.

Garnish with fresh raspberries and chocolate shavings to elevate its presentation beautifully.