In a pan pour the milk and the chocolate chips. Then let it simmer in low heat and contunie stirring until the chocolate melts. Leave it aside to cool down to room temperature.
Preheat the oven to 350 F
NOTE: I made two 6 inch cake and with the remaining batter I prepared cupcakes.
If you want to prepare only cake, then layer three 6-inch round cake pan with parchment paper. And brush oil on the side as well. If you want to prepare few cup cakes like I did then line 6 cupcake lines to a muffin pan.
NOTE: To get a flat top of the cake, wrap the cake pan with baking cloth strips or alluminium foil. In a mixing bowl or by using a stand mixerm, whisk the butter and sugar until it fluffy. Then crack the eggs and whisk again to incorporate. Then add the melted chocolate that was kept aside to cool down and whisk again.
Sift the flour and baking powder along with salt and vanilla. Fold the flour to the egg and chocolate mixture to form a smooth batter.
Divide the batter into thee pans, if you are making only cakes. Or pour batter in two pans, filling half way through and the remaining batter pour on the muffin pans, with liners on it.
The cake takes 40 minutes to bake at 350 F in the middle rack of the oven. The muffins takes about 17 minutes.
Once the cake and cupcakes are baked, let it cool completely before you apply the frosting. You can bake the cake in advance and once cooled completely, wrap in a clear wrap and place in the fridge.
For the frosting, just whisk everything (mascarpone cheese, kept at room temperture along with heavy cream, sugar and vanilla) until it's smooth and looks spreable.
layer the frosting in between the cake and cover the crumb as per your liking. Top it with some fresh raspberry for the pop of colors.