Method

Preheat oven to 180C. Butter the sides/base of the cake tins and line with disc of baking parchment .

Make mousse first , put chocolate in a bowl over saucepan of simmering water , leave until just melted.

Beat in egg yolks, then beat in softened butter and whiskey or vanilla extract.

Whisk egg whites until they form stiff peaks. Fold in the chocolate mixture when it cools . Set aside at room temp not in the fridge or it will harden too much.

Make the chocolate sponges
Melt butter and set aside to cool

Place eggs & sugar in large bowl and whisk for 6-8 mins (I used a hand held mixer for this) . Wait until mixture is thick. You can test by drawing a figure of 8 and it should remain visible .

Sieve in flour, cocoa and baking powder . Fold in gently and thoroughly.

Add in melted butter and vanilla extract and fold again.

Divide between the 2 sandwich tins and place in preheated oven for 30-35 mins or when skewer comes out clean .

Remove from oven and allow to cool on wire rack

To assemble the cake
Cut each layer down the centre so you have 4 layers of cake.

Add mousse between each layer and sandwich together.

Cover top and sides of cake with remaining mousse , smoothing over with palette knife.

Decorate with chocolate shavings and raspberries.

Enjoy for days