Decadent Chocolate Raspberry Mousse Cake

Instructions:

1. Preheat oven to 180°C. Grease your springform pan and line the bottom with parchment paper. Whisk 115g melted butter and 150g sugar until the mixture looks slightly pale. Add the egg and vanilla, beating vigorously for 1 minute. Sift in 30g cocoa, 65g flour, and salt. Fold gently until no dry streaks remain. Spread the batter into the pan and bake for 20 minutes until the edges are set but the center remains slightly soft. Let it cool completely in the pan.
2. Combine 250g raspberries, 50g sugar, and 1 tbsp lemon juice in a saucepan. Simmer over medium heat for 10 minutes until the berries have broken down and the liquid has thickened. Press the mixture through a fine mesh sieve into a bowl to remove all seeds. Set aside to cool to room temperature.
3. In a cold bowl, whip 240ml heavy cream until stiff peaks form. Gently fold the cooled raspberry coulis into the whipped cream. Pour this over the cooled chocolate base and smooth the top with a spatula. Chill in the fridge for at least 2 hours until the surface is firm to the touch.
4. Melt 200g dark chocolate with 120ml of the heavy cream (from the 360ml) and 1 tbsp espresso powder. Whisk until the chocolate is glossy and completely smooth. Let it cool until it's just barely warm. Whip the remaining 240ml cream until soft peaks appear. Fold the chocolate mixture into the whipped cream in three batches. Spread this over the raspberry layer and chill for another 2 hours.
5. Heat 120ml cream until it just begins to simmer and small bubbles form. Pour it over 115g chopped dark chocolate. Let it sit for 2 minutes, then stir from the center outwards until a shiny ganache forms. Pour the glaze over the chilled cake, tilting the pan to cover the edges. Chill for a final 2 hours before serving.