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

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 for 30-35 minutes.

While the cake is cooling, melt the high-quality dark chocolate in a double boiler or microwave until smooth. Allow it to cool slightly.

In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form, then gradually add granulated sugar to create stiff peaks.

Whip the heavy whipping cream in another bowl until it forms stiff peaks. Gently fold the melted chocolate into the egg yolks, then mix in the whipped cream and egg whites until fully combined.

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

Before serving, remove the cake from the refrigerator, release the springform pan, and top with fresh raspberries, dusting with powdered sugar and cocoa powder.