Preheat the oven to 350º F.
Add flour, cocoa, baking soda in a large bowl and whisk to blend. (If your gluten-free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.)
In a medium-sized bowl, beat the sugar and eggs together until they are creamy. Add vanilla and mix.
Melt the chocolate chips with the butter in the microwave for 30 seconds. Stir, microwave for 25 seconds and stir again. Repeat until the chocolate is melted.
Add a small amount of the butter/chocolate mixture to the egg/sugar mixture. Whisk quickly to temper the eggs. Slowly add in the rest of the melted chocolate/butter mixture while whisking.
Pour the wet ingredients into the dry ingredients and mix the batter well.
Put a piece of parchment paper on a baking sheet. Pour the cake batter onto the parchment paper.
Use a rubber spatula to spread out the mixture so that it is ½ inch thick.
Bake for 12-15 minutes until done.
Allow the cake to cool.
Add the heavy whipping cream to a bowl and mix on high until it turns into whipped cream.
Cut the cake into squares. Take glasses and layer the cake squares, whipped cream, and raspberries.