Preheat your oven to 350°F (175°C).

In a large bowl, mix together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Add in the eggs, milk, oil, and vanilla extract. Stir until the mixture is smooth.

Grease and flour an 8-inch round cake pan, then pour the batter into it.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before moving on to the mousse.

Melt the chopped chocolate in a microwave or a double boiler, stirring until smooth. Set aside to cool slightly.

In a separate bowl, whip 1 1/2 cups of heavy cream with the powdered sugar, vanilla extract, and a pinch of salt until soft peaks form.

Gently fold the melted chocolate into the whipped cream until well combined.

Transfer the mousse to the fridge to chill for at least 30 minutes.

Once the cake layer is cool, slice it in half horizontally.

Place one layer on a serving plate. Cover it with half of your chocolate mousse.

Scatter some fresh raspberries over the mousse.

Place the second layer on top and spread the remaining mousse over the whole cake.

Top with more fresh raspberries and chocolate shavings, if using.