Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.

In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Set aside.

In a small pan, heat the water until steaming. In a separate bowl, mix the eggs, oil, vanilla, and buttermilk. Slowly mix in the hot water.

Pour the wet ingredients into the dry mixture and mix until just combined. Pour evenly between the 3 cake pans.

Bake for 25-28 minutes until a toothpick inserted comes out clean. Let it sit for 10 minutes in the pans before transferring to a cooling rack. Cool completely before decorating.

Using a blender, blend the raspberries and water into a puree. Pour the raspberries through a mesh sieve to separate the seeds and discard the seeds.

Pour the raspberry puree into a small frying pan. Over medium heat, heat the puree until it thickens and deepens in color (3-5 minutes). Let it cool completely before using.

In a large bowl, sift the powdered sugar. Add in the grounded freeze dried raspberries.

Using a mixer, beat the butter on high speed for 3 minutes until super fluffy. Gradually add in half of the powdered sugar and mix on low until combined. Add the remaining powdered sugar and mix again.

Add the raspberry puree, vanilla, and salt. Mix on low until combined, then beat on high speed for 2 minutes while scraping the bowl halfway through.

For the ganache, in a small bowl, add the chocolate chips. Heat the heavy cream in a small pan on medium-low heat until steaming. Pour the hot cream over the chocolate chips and let it sit for 2 minutes.

Use a rubber spatula to mix the ganache until smooth and melted. If chocolate chunks remain, heat in the microwave for 15-second intervals until melted.

Use a serrated knife to cut the domes off the cakes. Place the first cake layer down and spread 1 cup of frosting over the cake. Repeat with the second cake layer. Place the last layer of cake with the bottom facing up.

Frost the cake with a light layer of frosting and freeze for 15 minutes to set. Frost the rest of the cake with another light layer for a semi-naked cake look.

Freeze for 10 minutes. Start the chocolate ganache at this point, then pour half into a piping bag to pipe drips on the cake starting at the very edge.

Top the cake with the rest of the ganache and freeze for 10 minutes before decorating with fresh raspberries.