Heat oven to 180°C. Grease and line 2 9-inch round baking pans.
Mix sugar, flour, cocoa, baking powder, baking soda, and salt in a stand mixer bowl.
Add eggs, milk, vegetable oil and vanilla; mix the mixture for 2 minutes. On low speed, add boiling water (the batter will be thin). Pour batter into prepared pans.
Bake for 25 to 30 minutes or until a wooden pick inserted in the centre comes out clean. Cool for 10 minutes; remove from pans to wire racks and remove the baking paper. Allow cooling completely.
To prepare the raspberry filling: Combine the frozen raspberries, sugar,and lemon juice in a medium sauce pan. Cook over high heat until the mixture comes to a boil. Reduce heat to medium and cook for about 8-10 minutes. Get a separate bowl and separate the seeds using a strainer. Allow the mixture to cool for about 30 minutes, then stir in 2 cups of fresh raspberries.
To prepare the frosting: Add the icing sugar and cocoa powder and whisk together. Add in the butter and mix. Once the mixture has a crumbly consistency, add vanilla and gradually add milk to the mixture. Whisk all together until it has a spreadable consistency.
Placea cake layer on a serving platter, and spread half of the chocolate icingfollowed by ½ of the raspberry filling. Top with the second cake layer, followed by chocolate icing and theraspberry filling. Top with the final layer of chocolate cake, and spread therest of the chocolate icing. Allow thecake to rest in the fridge for one hour. Remove and garnish with fresh raspberries and serve.