Prepare the raspberry filling: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens (about 5 minutes). Remove from heat and let cool.

Make the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
• Add the milk, vegetable oil, and sour cream to the wet ingredients, mixing until fully combined.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined.
• Carefully mix in the boiling water until smooth (the batter will be thin).
• Pour the batter evenly into the prepared cake pans.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Prepare the frosting: In a large bowl, beat the softened butter with a hand mixer or stand mixer until creamy.

• Gradually add powdered sugar and cocoa powder, mixing until smooth.
• Add the heavy cream, vanilla extract, and salt. Beat on high speed until fluffy, adding more cream as needed to reach a spreadable consistency.

Assemble the cake: Place one layer of cake on a serving plate. Spread a layer of the raspberry filling on top.

• Place the second cake layer on top, pressing down gently.
• Frost the top and sides of the cake with the chocolate frosting.
• Garnish with fresh raspberries.

Serve: Slice and enjoy this indulgent, decadent cake!