Chocolate cake with creamy filling and raspberries

After months of work and baking, cold, miserable weather prompted some baking at home. This lovely La tana del coniglio recipe makes a soft cake with creamy centre and tart raspberries. A satisfying return to the blog; I hope to find time to resume.
INGREDIENTS
120 G ITALIAN 00 FLOUR
30 G UNSWEETENED COCOA
2 ROOM-TEMPERATURE EGGS
1 GLASS MILK
50 ML SEED OIL
90 G BROWN SUGAR
1/2 SACHET BAKING POWDER (8 G)
FILLING
200 G PHILADELPHIA
20 G ICING SUGAR
1 SMALL PUNNET RASPBERRIES
30 G DARK CHOCOLATE CHIPS
I line a loaf tin or a 20 cm springform tin and mix eggs and sugar in a bowl.I whisk electrically for about 5 minutes until fluffy.I sift flour, cocoa and baking powder.I gradually add dry ingredients, alternating oil. I add milk.I mix with a spatula until all ingredients are used.I mix until smooth.I put 2/3 in the tin and bake at 180°C for 15 minutes in a conventional oven. Meanwhile, I mix cheese and icing sugar.Add milk if too firm.I mix carefully. After 15 minutes, I quickly remove the tin. I spread cream over the whole surface.I add raspberries.I add remaining batter. I level. I scatter chocolate chips all over. I bake another 15/20 minutes until a skewer comes out dry, then cool before unmoulding.Delicious, soft and creamy.Keeps refrigerated for 2/3 days.