Preheat oven to 350°F (175°C). Line a 9-inch round pan with parchment. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.

Make a well in the center. Add eggs, melted butter, sour cream, vanilla, and hot coffee. Whisk until just smooth.

Scatter raspberries over the batter and fold in with 3-4 strokes.

Scrape into the pan and bake 30-35 minutes until a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then transfer to rack to cool completely.

Heat cream until simmering, pour over chopped chocolate, let stand 2 minutes, then stir smooth. Pour over cooled cake, top with extra raspberries, and let set before slicing.