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

In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In another bowl, beat the granulated sugar and eggs together until light and fluffy. Add vegetable oil and vanilla extract, and mix until combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.

Gently fold in the fresh raspberries into the batter.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Melt the ruby chocolate with the heavy cream until smooth.

Once the cakes are cooled, place one layer on a serving plate, spread raspberry filling (if desired), then top with the second layer.

Pour the melted ruby chocolate over the top, allowing it to drip down the sides.

Decorate with additional raspberries and serve.