#least of all the raspberries

7″ round tin

Oven at around 160C (fan oven)

2 eggs, as much margarine, as much sugar (white and dark brown mixed), nearly 1 egg’s worth of cocoa powder, enough self-raising flour to make the cocoa up to eggs’ worth, some frozen raspberries, some extra white sugar

50ml double cream, 50g dark chocolate, raspberry sprinkles

Cook up the raspberries with some sugar until bubbling and thickening

Make cake with the rest of the ingredients, stir through the raspberry. Bake until it seems slightly underdone.

When cake cool, bring cream to nearly boil then stir in chocolate. Spread over cake and sprinkle over sprinkles