Step 1

Preheat oven to 160°C Fan/180°C conventional/ 350°F. Grease and line the base and sides of 2X 8 - inch round cake tin with greaseproof paper.

Step 2

In the bowl of your stand mixer sift together cocoa powder, sugar, flour, bicarbonate of soda, baking powder and salt.

Step 3

In a measuring jug or bowl combine eggs, oil, milk, and vanilla extract. Add liquid mixture to flour mixture and beat on medium speed until smooth and incorporated. Stir in hot water.

Step 4

Divide chocolate cake batter equally between the cake tins.

Step 5

Bake for 30 minutes or until a toothpick inserted in the centre comes.

Step 6

Leave the cake to cool in the tin for 10 minutes. Invert onto rack gently, discard parchment paper and then cool completely.

Step 7

Wrap in cling film and chill in fridge until ready to use.

Step 8

Combine mascarpone cheese, cream and icing sugar in the bowl of a stand mixer. Beat until thick like firmly whipped cream. Add vanilla. Cover and chill until needed. Will keep for up to 2 days.

Step 9

Place one cake layer onto cake plate and layer with mascarpone cream.

Step 10

Place strawberries, raspberries and blackberries over the cream and gently press down into whipped cream.

Step 11

Cover berries with 2nd layer of of cake and press down gently to level out the cake. Finish cake with more mascarpone cream and remaining berries.