Prepare a pan and preheat the oven. Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat your oven to 180°C (350°F).

Whip the eggs & sugar. Add the eggs, sugar, light brown sugar and vanilla extract into a medium-sized bowl. Using a hand-held electric whisk, whip on medium-high speed until the mixture is light and creamy, about 4 minutes.

Add the dry ingredients and fold through. Sift into the egg bowl the flour, cocoa powder, baking powder, and espresso powder and add the salt. Mix at low speed until just a few flour streaks remain.

Add the melted chocolate. Add the melted chocolate into the batter and fold through with a rubber spatula until the ingredients are combined and smooth.

Pour batter into baking pan and bake. Pour the batter into the prepared springform pan. Bake for 15-20 minutes until the centre springs back. Remove from the oven and cool.

Bloom gelatine. Add the lemon juice into a small bowl, sprinkle the powdered gelatine over and let sit for a few minutes.

Blend raspberries. Blend the fresh raspberries until smooth and pass through a fine-mesh sieve to remove seeds.

Heat and thicken raspberry puree. Simmer the raspberry puree with sugar, add the gelatin mixture, and stir until combined. Cool the mixture for about 20 minutes.

Whip Cream and mix in raspberry puree. Whip the cream until soft peaks form and fold through the cooled raspberry puree until fully combined.

Set in prepared pan. Pour the raspberry mousse into the prepared springform pan over the chocolate sponge and refrigerate for at least 3 hours.

Remove the cake from the pan and decorate. Carefully remove the sides of the springform pan and smooth the edges of the mousse. Decorate with fresh raspberries and chocolate shavings.

Slice the cake with a warm knife into slices and serve immediately.