Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, placing parchment paper rounds at the bottom.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended.

In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and homogenous.

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.

Carefully pour in the boiling water and mix until the batter is smooth and thin.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely.

In a large bowl, beat the softened mascarpone cheese with an electric mixer until it’s smooth and creamy.

In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the mascarpone cheese until just combined, then fold in 1 cup of fresh raspberries.

Cover and refrigerate the filling for at least 30 minutes.

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour it over the chopped chocolate and let it sit for 1 minute.

Whisk until the chocolate is melted and smooth. Add in the butter and stir until melted and incorporated.

Allow the ganache to cool slightly until thick enough to spread.

Level the cakes if necessary and place one layer on a serving plate. Spread the raspberry mascarpone filling evenly on top.

Place the second layer on top and pour the ganache over it, letting it drip down the sides.

Decorate with remaining fresh raspberries, chocolate shavings, and dust with powdered sugar.

Refrigerate for at least 30 minutes to let the ganache set before slicing.