Sprinkle gelatin over ¼ cup of cold water and let it bloom for 5 minutes.

In a saucepan, combine raspberries and sugar. Cook over medium heat until raspberries break down.

Remove from heat, add bloomed gelatin, and stir until dissolved. Let cool slightly.

Whip the heavy cream to soft peaks and fold it gently into the cooled raspberry mixture. Set aside in the fridge.

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a bowl, mix flour, sugar, baking powder, and salt.

In another bowl, whisk together eggs, melted butter, milk, and vanilla extract.

Slowly mix wet ingredients into dry, then fold in melted chocolate. Add boiling water carefully to make a smooth batter.

Divide batter into the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.

Let cakes cool completely on a wire rack.

Place one chocolate cake layer on a serving plate. Spread half of the raspberry mousse evenly on top.

Add the second cake layer and cover with remaining mousse. Smooth the sides.

Chill in the refrigerator for at least 2 hours to set.

Heat heavy cream in a saucepan until it just begins to simmer.

Pour over chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.

Pour ganache over the chilled cake and spread evenly. Decorate with fresh raspberries.