Chocolate cake

Preheat the oven to 180°C (Conventional bake). Grease and line the base of a 20 cm cake tin with baking paper.

Using a electric beater, cream the butter, sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition.

Sift the flour, cocoa, baking powder and baking soda into the creamed mixture and fold in together with the milk.

Spoon the mixture into the prepared tin. Bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave in the tin for 10 minutes before turning onto a wire rack to cool.

To make the Chocolate ganache: Melt the chocolate and butter in a heatproof bowl over hot water or in the microwave on 20 second bursts. Gently stir to a smooth consistency. Do not overmix.* Allow to thicken slightly before using.

Once the cake is cold, pour the chocolate ganache over the top, lightly spreading with a knife and allowing the ganache to run down the sides. Top with fresh raspberries and dust with icing sugar, if wished.