Perfect for a celebration or tea time treat, this cake is decadently chocolatey with fresh fruitiness of raspberries.
Heat the oven to 180C/160C fan and line two Victoria sponge tins with greaseproof paper.
In a large bowl mix together the cocoa powder and water to make a paste. Put all of the other cake ingredients in and, using an electric whisk, beat together to a smooth light batter.
Divide the batter between the two cake tins and bake for 20-25 minutes until risen and they spring back when you gently press the middle. Allow to cool for 5 minutes in the tin, then when cool enough to handle tip out of the tin, peel off the greaseproof and set on a cooling rack until completely cold.
While the cake is cooking make the icing. Chop the chocolate into small pieces and put into a bowl. Gently heat the cream until just steaming. Pour over the chocolate and stir occasionally until melted.
Sift in the icing sugar and, using an electric whisk, beat to form a thick icing. Set aside to cool.
Once the cake is completely cold, invert one half onto a serving plate. Beat the icing again so that it’s thick but spreadable.
Spread the cake with a quarter of the icing then cover with a layer of raspberries. Squish them slightly with your fingers as you go. Put the other half of the cake on top then cover with the remaining icing.
Use a warm palette knife to make it easier to spread and leave a swirly pattern. Pile the remaining raspberries on top and dust with a little extra icing sugar.
Note: If the icing becomes too stiff to spread, stand the bowl in a bowl of warm water to melt it a little. Beat again and spread with a warm palette knife.
