Make the Chocolate Sponge

• Melt chocolate and butter together until smooth, then set aside to cool slightly.

• Whisk sugars and eggs until pale and frothy.

• Gently fold in melted chocolate mixture.

• Sift in flour, cocoa, espresso powder, and salt; fold until combined.

• Bake in a greased and lined 9-inch springform pan at 350°F (175°C) for 20–25 minutes. Cool completely in the pan.

Prepare the Raspberry Mousse

• Blend raspberries and strain to remove seeds.

• Bloom gelatin in cold water for 5 minutes.

• Warm a portion of raspberry puree with sugar, then stir in gelatin until dissolved.

• Mix back into remaining puree.

• Whip cream to soft peaks, then gently fold in raspberry puree.

Assemble the Cake

• Keep cooled sponge in the springform pan.

• Spread mousse over sponge and smooth the top.

• Chill for at least 3 hours (overnight for best results).

• Decorate with raspberries and chocolate shavings before serving.