Step 1

TO MAKE THE CAKE:

Step 2

Preheat oven to 170°C and grease and lightly flour two 8 inch (20cm) round cake tins.

Step 3

Cream butter and sugar until creamy and white then add the eggs one at a time and beat until incorporated. Slowly add the flour mixed with the baking powder, a few of tablespoons at a time and beat until incorporated.

Step 4

Pour the milk into the coffee & hot water and add to the cake batter beating in a little at a time.

Step 5

Fold in the raspberries and chocolate chips.

Step 6

Divide the cake batter evenly between the two cake tins and bake for about 25 - 30 minutes. They’re ready when you press down gently on the cake and it springs back. Switch the oven off and leave the oven door ajar with the cakes in the oven for 10 minutes to cool slowly. (This stops them from sinking in the middle!).

Step 7

Remove cakes from the oven and allow to cool for 15 minutes before turning out onto cooling racks to cool completely.

Step 8

TO MAKE THE FROSTING:

Step 9

Beat the butter and sugar until light and creamy. Beat in the coffee.

Step 10

Keep about 20 whole raspberries for the top of the cake, and roughly chop the others then fold them into the frosting.

Step 11

Place one of the cakes on a serving plate and pile just over 1/3 of the frosting on the top of the cake then spread with a butter knife, keeping it rustic. Place the other cake on top and pile the remaining icing on top and spread again with a butter knife.

Step 12

Top with the whole fresh raspberries and serve.