Grease a 9" by 3" deep cake tin. Cut a circle of parchment paper that fits in the bottom of the cake tin, place it in there and spray with oil too. Take two tablespoons of flour and dust the greased cake tin with flour as well. Preheat the oven to 350 degrees.

Place 2 sticks of butter in a microwave-safe bowl and melt for 30-45 seconds. Add in two cups of chocolate chips to the melted butter as well as the packet of Starbucks instant coffee and stir. Place back in the microwave for 15-20 seconds to finish melting the chocolate chips. Stir the butter, chocolate chips, and instant coffee together until everything is melted and smooth. Set aside.

In the Kitchenaid mixer with the paddle attachment, add three room temperature eggs, Start out beating them on medium speed and then increase to high speed. Beat the eggs until they become paler yellow and start to double in size - 5 to 8 minutes.

Turn the mixer down to medium-high speed and add the sugar into the eggs one tablespoon at a time until it is all mixed in. Turn the mixer back up to high and continue to whip for another 5 minutes.

Next, pour all of the butter/melted chocolate into the mixer and mix until combined.

After this, turn the mixer off and add in the 1/2 cup of all-purpose flour, teaspoon of baking powder, and 1/4 tsp of salt. Mix until combined and no dry ingredients are left.

Pour all of the cake batter into the prepared cake tin and spread evenly around the pan. Place the cake tin on the middle rack of your oven and bake at 350 degrees for 45-60 minutes or until the center is set and you can poke a toothpick in the middle of the cake and it comes out clean.

While the cake is baking you can make the ganache. Pour 1/4 cup of heavy whipping cream into a heat-proof bowl and warm up in the microwave for 30 seconds. Then add in 1/4 cup of fresh raspberries and 1/2 cup of chocolate chips. Stir together until all the chocolate chips are melted. 

Place back in the microwave for 20-30 seconds if the chocolate chips aren't melting. Set aside for later.

Once the cake is finished baking, remove it from the oven and allow it to cool on the cooling rack for 20 - 30 minutes. After this, you should be able to gently flip the cake tin upside down and turn out a serving tray. Once it comes out of the tin turn it right side up.

Pour and smooth the chocolate raspberry ganache all over the top of the cake. Finish decorating it with what is left of the raspberries and sprinkle with powdered sugar!

Serve immediately and enjoy!