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1
Line the bottom of a buttered 12 X 2 inch round cake pan with parchment paper and butter the paper.
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2
Dust the pan with flour, knocking out excess.
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3
Make the filling: In a bowl, cream together the cream cheese and sugar.
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4
Add the eggs, one at a time, beating well after each addition.
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5
Stir in the vanilla, flour and chocolate chips.
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6
Preheat oven to 375 degrees F.
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7
Make the batter: In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt.
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8
In a smaller bowl, combine the vinegar, oil and 2 cups water.
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9
Stir the vinegar mixture into the flour mixture until the batter is just combined and pour the batter into the prepared pan.
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10
Spoon the cream cheese filling into the cake batter by dollops, leaving a 1 inch border around the edge of the pan, and swirl the filling into the batter with a knife.
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11
Bake the cake in the middle of the preheated oven for 45-55 minutes, or until it just pulls away from the side of the pan and center is just set.
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12
Let cake cool in pan for 30 minutes.
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13
Turn out onto platter, peel off parchment and let cool completely.
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14
Make the glaze: In a small bowl set over a pan of barely simmering water, combine the chocolates, butter and cream and cook the mixture, stirring, until the chocolates are just melted and the mixture is smooth.
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15
Pour the glaze over the cake and with a spatula, spread it evenly over the top and side.
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16
Chill cake for atleast 2 hours or overnight.
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17
Serve with whipped cream and fresh raspberries.
