• Prep. Preheat the oven to 370°F. Center an oven rack in the middle position. Line the bottom of an 8-inch round cake pan with parchment paper. Lightly spray with nonstick cooking spray.
• In a microwave-safe bowl, melt 1 cup chocolate chips and 8 Tablespoons butter until the butter is melted and the chips are soft. Stir, reheating 10 seconds at a time if necessary, until smooth. You can also do this in a small saucepan over a burner set at very low heat. Transfer the mixture to a large bowl.
• Stir in 3/4 cup sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt until combined. Briefly mix in the slightly beaten 3 eggs. Stir in 1/2 cup cocoa powder until just combined. Pour batter evenly into the cake pan.
• Bake 25 minutes, or until the cake has a thin crust on top and a digital thermometer reads 200℉ in the center. Let cool 10 minutes before running a knife around the edges and turning out onto a cooling rack. Let cool completely.

Glaze

• In a heatproof bowl, add 1 cup chopped chocolate. In a microwave-safe bowl, microwave 1/2 cup heavy cream 30 seconds, or until it's hot enough to melt the chocolate. Pour over the chocolate, stirring to combine, and let rest 5 minutes. Stir until the chocolate is fully melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave 10 seconds and stir until smooth.
• Spoon the glaze over the cake, spreading it to drip over the sides a bit. Let the glaze to set for several hours before serving the cake. You can speed up the process by chilling in the fridge.
• Serve with fresh raspberries.