Preheat oven to 350°F/180°C. Grease and line two 8" cake pans.
Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt together.
Whisk the eggs, oil and milk in a large jug.
Add the wet ingredients to the dry ingredients in three goes, mixing well after each addition.
Pour the batter into the prepared pans and bake for 45-50 minutes. A toothpick should come out clean.
Let the cake cool and then take it out of the tin.
Raspberry Ganache
Take 100grams of raspberries and puree in a blender. Strain it through a fine mesh sieve to remove the seeds.
Combine the double cream and milk in a small saucepan and bring to the boil. Remove from the heat.
Place the chopped chocolate and puree in a large bowl. Pour the hot cream mixture over the chocolate and whisk until smooth.
Add the butter and whisk until smooth. Let cool completely.
Chocolate Buttercream
Combine the water and sugar in a small saucepan. Place it over medium heat and bring to a simmer, whisking constantly until the sugar dissolves. Using a candy thermometer, continue heating until it reaches 250°F
Place the egg yolks in the bowl of a stand mixer with the whisk attachment. Whisk the egg yolks on high. While the mixer is running, pour in the hot syrup on the side of the bowl. Continue whisking until pale and fluffy, for about 5-7 minutes. The bowl should be cool by now.
Turn the speed to low and add the butter one piece at a time. Pour in the melted chocolate and vanilla extract and whisk on low until combined.
Make the Chocolate Drip
Put the chopped chocolate and double cream in a bowl and microwave in 15 second bursts until the chocolate is melted. Keep the side and keep checking the texture of the ganache until you can drip it down the side of a bowl and it doesn't continue running down.
Assemble the cake
Using a serrated knife, slice the domed tops of the two cake. Place one layer down on a plate and pipe the raspberry ganache on top. Add fresh raspberries on top of this. Add your second cake layer and gently press down.
Using an offset spatula, cover the top of the cake with the buttercream. Bring it around the sides and then using a bench scraper, smooth of the sides of the cake. Put the cake in the fridge to stay cool.
After 15-20 minutes, drip your ganache along the sides. Finish off with raspberries on top.