Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well blended.

In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smoothly combined. Slowly incorporate the hot coffee.

Pour the wet ingredients into the bowl with the dry mixture, gently stirring until just combined. Transfer the batter to the prepared springform pan and bake.

While your cake is cooling, melt the high-quality dark chocolate, then cool slightly. Beat the egg whites with a pinch of salt until soft peaks form, then add sugar to create stiff peaks.

In another bowl, whip the heavy whipping cream until stiff peaks form. Fold the melted chocolate into the egg yolks, then combine with whipped cream and egg whites.

Once the cake has cooled, pour the mousse over the top and smooth it out. Chill in the refrigerator for at least 6 hours.

Before serving, release the springform pan and top the cake with fresh raspberries, dust with powdered sugar and cocoa powder.