• Preheat the oven to 180℃/375℉. Line 2 x 8" circular cake pans (I use a springform pan).
• In a large bowl, or the bowl of a stand mixer, combine the flour, baking powder, baking soda, cocoa powder, sugar and a pinch of salt.
• Make a well in the dry mix, and add the eggs, hot water, milk and oil. Fold together to form a smooth (if a little runny) batter.
• Pour the batter into the lined pans and bake for about 30 minutes, until a skewer inserted comes out clean. Let cool completely on a wire rack.

For the Chocolate Ganache

• Slice the domes off the top of the cakes so you have two flat cakes to frost.
• Chop the chocolate up into small pieces if using block chocolate (chocolate chips are fine too). Place the chocolate in a heatproof bowl/jug. 
• Heat the cream over a medium heat in a small saucepan. Once it has started simmering, pour it over the chocolate. Leave for 2 minutes, then whisk to create a thick, glossy chocolate ganache.
• While still spreadable, scoop a good amount of the ganache onto the top of one of the cakes, using an offset spatula to spread evenly to the edges. Top with the other cake (I place it upside down so it is perfectly flat on top) and frost the entire thing, including the sides.
• Finish by placing raspberries on top of the cake (I do this so the open part of the berry is facing downwards, making sure they hold in place). Slice and serve!