• Preheat the oven to 350 F and place a rack in the center of the oven.

Chocolate Cake Batter

• Line a 9" metal springform pan with parchment paper on the bottom.
• Melt the chocolate in a microwave safe bowl in 15 second increments, stirring after each microwave burst. Once fully melted, set aside to cool.
• In the bowl of a stand mixer, add in the granulated sugar, eggs, vanilla extract, and salt. Use the whisk attachment to mix. Start on low speed, then turn to high speed for 3 minutes until light and fluffy.
• Scrape down the sides and bottom of the bowl. Turn the mixer back on to medium speed.
• Stream the melted chocolate down the side of the mixing bowl, being careful not to hit the whisk.
• Mix briefly until just combined.
• Then, stream in the oil and milk on medium speed. Scrape down the sides and bottom of the bowl again.
• Sift the all purpose flour, cocoa powder, and baking powder into the liquid ingredients. Hold the whisk attachment in your hand and use it to carefully scoop and mix the dry ingredients into the wet.
• Pour in 100 grams of the raspberries and use a rubber spatula to fold the raspberries in as well as scrape the bowl.

Assemble & Bake

• Pour the mixed cake batter into the lined cake pan.
• Sprinkle 50 grams of chopped or chip chocolate over the cake followed by an additional 50 grams of raspberries.
• Bake the cake in the preheated oven on the middle rack for 30 minutes. Then rotate the cake 180 degrees and bake for another 20-25 minutes until a toothpick inserted in the center of the cake comes out without wet batter on it, it's ok if a few crumbs are attached.
• Sprinkle the top with another 25 grams of raspberries immediately after baking.
• Leave to cool for at least 5 minutes before running a knife around the edge of the cake. Release the springform and leave to cool for 10-15 more minutes before serving.