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Preheat oven to 350°F (177°C). Grease an 8-inch round cake pan, line with parchment paper rounds, then grease the parchment paper.
Cut the butter into pieces and place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes.
Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. Whisk in the cocoa powder, salt, and baking powder (if using).
Pour and spread batter into prepared cake pan.
Prepare a steamy oven by placing a large metal roasting pan on the bottom oven rack and pouring boiling water about 2 inches up the sides of the pan. Quickly place the cake on the center rack and shut the oven door.
Bake for 30 minutes until the edges are set. Check with a toothpick inserted into the center.
Remove from the oven, cool for 10 minutes in the cake pan, then invert onto a serving plate.
Cool completely in the refrigerator for 1-2 hours.
For the mocha whipped cream, mix espresso powder and warm water together. Whip the heavy cream, sugar, cocoa powder, and espresso mixture until medium peaks form.
Serve cake with whipped cream or pipe it on top. Decorate with raspberries and a dusting of confectioners’ sugar, if desired.