Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper.

In a medium saucepan, melt the dark chocolate chips and unsalted butter together over low heat, stirring continuously until smooth. Remove from heat and allow to cool slightly.

In a separate bowl, combine the all-purpose flour and unsweetened cocoa powder. Set aside.

In a large bowl, whisk together the granulated sugar and eggs until light and fluffy (about 2-3 minutes). Stir in the vanilla extract.

Gradually fold the melted chocolate mixture into the egg mixture. Then, gently mix in the dry ingredients until just combined.

Carefully fold in the fresh raspberries, being cautious not to crush them too much.

Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

Dust with powdered sugar before slicing and serving!