Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined; don’t overmix!

Gently fold in the fresh raspberries and semisweet chocolate chips to avoid breaking the berries.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.