Pre-heat oven to 350F(180C) grease and line a heart shaped pan with parchment paper. I didn’t do it, end up tear the cake while transferring.
In a medium bowl add flour, salt and baking powder and combine everything well and set aside.
In kitchen aid bowl mixer at high speed, beat together the eggs sugar and vanilla for 10 minutes until it light in color. Lower the speed and slowly drizzle oil while beating. Then add orange juice and water in the same way. Then add flour and baking powder mix and combine well.
Melt chocolate with cinnamon and vegetable oil. To this add ½ cup batter and combine everything well and set aside.
Transfer the batter into prepared heart pan. Then add the chocolate mix and with knife make an 8 in the batter so that it won’t spread.
Bake for 15 minutes and carefully place raspberries in the top and sprinkle the sugar and top so that it will reduce tartness. Then continue to bake for another 35 minutes until tooth pick comes out clean.