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Preheat oven to 350.
Generously spray Mary Ann pan with Baker's Joy.
In a small bowl mix together flour, salt, and baking soda.
In a large bowl, whisk the cocoa, sugar, and boiling water.
In a small bowl, whisk together the butter, eggs, and vanilla.
Pour the butter mixture into the cocoa mixture and whisk until blended.
Whisk the flour mixture into butter/cocoa mixture in two additions until mixed.
Pour the ingredients into the prepared Mary Ann pan.
Stir in the chocolate chips.
Tap the pan against a counter to dissolve any air bubbles.
Bake about 45-50 minutes, until a toothpick comes out clean.
Cool about 1 hour.
Invert the cake onto a cake serving dish or round plate.
While the cake is cooling, prepare the ganache.
Put the chopped chocolate in a small bowl.
Warm the cream in a small saucepan until small bubbles form around the edge of the pan.
Pour the cream over the chocolate. Let it sit for 1 minute, and then stir it until the chocolate is smooth.
Let the ganache cool for 10 minutes.
Pour the ganache into the well of the cake. Spread it evenly using the back of a spoon or an offset spatula.
Arrange the raspberries on top.
Optional: Whip remaining cream in a KitchenAid Mixer until stiff peaks form (about 5 minutes). Using a cake decorating tip, pipe out the cream on top of the cake as desired.