Pour the cream into a bowl and whisk until it is thick enough to leave streaks. Add the sugar and vanilla and continue whipping until thick enough to pipe.
Place half the chantilly cream in a piping bag with a large star nozzle ready to use.
Assembling the Cake
Place one of the pre-cooked round chocolate cakes on the serving plate then spread with a thin layer of jam.
Pipe decorative florets around the edge of the cake. Then fill the circle within with spooned cream out of the bowl.
Repeat this with the next two layers, gently placing the cake on the layer above. Make sure there is enough cream in the piping bag for the final decorative layer.
Gently place the fourth and final cake on top. Spread with a thin layer of the jam. Gently sprinkle with the shaved dark chocolate.Tip: To make shaved chocolate yourself, buy a normal block of chocolate and use a potato peeler to shave off the chocolate. The texture can be adjusted by how hard you push and the temperature of the chocolate, from room temperature to straight out of a cooler.
Pipe the cream around in small florets around the edge of the cake. Place a fresh raspberry in each cream floret. The cake is ready to serve.