Bake the Cake Base:
Preheat oven to 350ยฐF (175ยฐC). Grease and line an 8-inch round cake pan.
In a bowl, whisk dry ingredients. Add milk, melted butter, eggs, and vanilla. Mix until smooth.
Pour batter into pan and bake for 25โ30 minutes. Let cool completely.
Prepare Raspberry Mousse:
Puree raspberries and strain to remove seeds.
Bloom gelatin in cold water for 5 minutes, then melt gently.
Stir gelatin and sugar into raspberry puree, then fold in whipped cream. Chill slightly.
Make Chocolate Mousse:
Gently fold melted, cooled dark chocolate into whipped cream until smooth.
Assemble the Cake:
Place the cake base into a springform pan.
Spread raspberry mousse over the cake layer, then top with chocolate mousse.
Smooth the top.
Chill and Decorate:
Refrigerate for at least 4 hours or overnight.
Remove from the pan and garnish with fresh raspberries or chocolate curls.