Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick spray, line with parchment paper, and spray again.

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

Heat water in a small pan until steaming. In another bowl, mix eggs, oil, vanilla, and buttermilk, then slowly add hot water.

Combine wet ingredients with dry ingredients and mix until just combined. Divide the batter evenly among the prepared pans.

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

Blend raspberries and water into a puree and strain through a sieve to remove seeds.

Heat the raspberry puree in a small frying pan over medium heat until thickened and deep in color. Allow to cool completely.

Sift powdered sugar and mix in the ground freeze-dried raspberries.

Beat butter on high speed for 3 minutes. Gradually add half of the powdered sugar and mix on low, then add the rest and mix again.

Add raspberry puree, vanilla, and salt. Mix on low until combined, then beat on high for 2 minutes.

In a small bowl, add chocolate chips. Heat heavy cream until steaming and pour over chocolate chips, letting it sit for 2 minutes.

Mix until smooth and melted, heating further if needed.

Trim the domes off the cakes using a serrated knife.

Layer the cake with frosting between each layer, turning the last layer upside down.

Apply a thin layer of frosting to the entire cake and freeze for 15 minutes to set.

Frost again with another light layer and freeze for 10 minutes.

Pipe ganache drips starting at the cake's edge, then pour remaining ganache on top and freeze for 10 minutes.

Decorate with fresh raspberries.