Simple Chocolate and Raspberry Cake

Raspberry seems to go with everything, and so does chocolate in my mind ;)
So what better way to combine the two then a big sponge cake. I baked this for my nan's birthday, chocolate cake is always the winner in her eyes.

Its simple but delicious and never lasts longer then a day around here.

Ingredients:
For the cake-
-200g unsalted butter
-200g light brown sugar
-3 large eggs, beaten
-2 heaped tbsp cocoa powder
-200g self raising flour

For the buttercream-
-250g unsalted butter
-400g icing sugar
-250g milk chocolate, melted
-fresh raspberries

Preheat your oven to 180c and grease and line two sandwich tins with baking paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Gradually add in your eggs.

Sift over the flour and cocoa powder, then fold in gently until all incorporated.
Divide between the two cake tins then place into the oven for 18-22 minutes, or until a toothpick inserted comes out clean.
Once baked, leave to cool completely on a cooling rack before decorating.

For the buttercream, beat the butter until it is pale in colour, then gradually add the icing sugar and melted chocolate. You may need to add a splash of milk so its spreading consistency.

To decorate, spread a third of the buttercream onto one layer of the cake, top with raspberries. Add the other layer, then spread on another third of the buttercream.
With the rest of the buttercream, I piped around the edge with a 1M wilton tip then filled the inside with more raspberries, yummy!