Chocolate cake with berries

A soft, deep chocolate sponge with chocolate buttercream and fresh berries on top. The berries are easy to leave off a slice.

Ingredients

• 225 g Self-raising flour
• 50 g Cocoa powder
• 225 g Caster sugar
• 225 g Butter, softened
• 4 Eggs
• 60 ml Milk
• 100 g Butter, softened
• 200 g Icing sugar
• 25 g Cocoa powder
• 100 g Raspberries
• 100 g Strawberries, halved

Method

1. Heat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
2. Beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time.
3. Sift in the flour and cocoa, fold together, then loosen with the milk until it drops easily off a spoon.
4. Divide between the tins and bake for 25 minutes, until a skewer comes out clean. Cool completely on a rack.
5. Beat the icing butter until soft, then beat in the icing sugar and cocoa with a splash of milk until smooth.
6. Sandwich the cakes with half the icing, spread the rest on top and pile the berries in the middle.