Preheat the oven to 356º F (180° C). Grease and line a circular baking pan of approximately 9 inches (23 cm) in diameter with parchment paper. In a medium bowl, sift the flour with the cocoa powder and baking powder.
Melt the chocolate with the butter, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add both ingredients to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that they melt with the steam.The second is in the microwave, adding both ingredients to a large microwave-safe bowl and then melting them for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a fork. Repeat the process until both the chocolate and the butter are completely melted.
Separately, in a large bowl, add the eggs with the sugar, vanilla extract and salt. Beat with an electric mixer or a hand whisk for 3-4 minutes until the mixture is light and fluffy.
Add the chocolate and butter mixture (but already at room temperature) little by little in the form of a string while beating for 1 minute more until everything is perfectly integrated.
Add in the flour mixture in 2 separate additions, alternating with the milk and beating after each addition. Beat for 30 seconds until smooth and homogeneous.
Add 2/3 parts of the raspberries and mix with a rubber spatula just until incorporated so they do not fall apart too much.
Pour the mixture into the pan and spread it with the rubber spatula to make it even. Top with the remaining raspberries and chocolate chips.
Bake the cake at 356º F (180° C) for approximately 50 minutes or until a wooden toothpick comes our clean when inserted.
Once the cake is ready, take it out of the oven, let it rest for 10 minutes inside the pan and then turn it out and place it on a rack to cool down for at least another 10 minutes.