Start by melting 7 ounces of bittersweet chocolate and 5 tablespoons of unsalted butter in a double boiler over medium heat. Stir until smooth and fully melted, then remove from heat and let cool slightly.

Carefully separate 4 large eggs into two bowls, placing the yolks in one bowl and the whites in another. Ensure no yolk gets into the whites.

In the bowl with the egg yolks, whisk in ½ cup of granulated sugar until pale and creamy. Mix in the cooled chocolate and butter mixture.

Sift ½ cup of unsweetened cocoa powder into the chocolate mixture. Stir in 1 teaspoon of vanilla extract until smooth.

Beat the 4 egg whites with a pinch of salt until soft peaks form. Gradually add ¼ cup of sugar and continue to whip until stiff peaks form.

Gently fold the whipped egg whites into the chocolate mixture using a spatula.

Line a loaf pan with plastic wrap. Pour the chocolate mixture into the prepared pan and cover tightly. Refrigerate for at least 6 hours.

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, and baking soda.

In a separate bowl, combine wet ingredients: 2 large eggs, ½ cup of vegetable oil, ½ cup of buttermilk, and 1 cup of boiling water. Mix into the dry ingredients until smooth.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.

In a small saucepan, heat 1 cup of heavy cream until simmering. Pour the hot cream over 8 ounces of semi-sweet chocolate and mix in 2 tablespoons of butter until smooth.

Once the cakes are cool, level the tops. Assemble: Place one chocolate layer on a platter, spread ganache, add slices of chilled chocolate terrine, and top with second layer.

Chill the assembled cake for about 30 minutes. Garnish with fresh raspberries and chocolate shavings before serving.