Chocolate Cake with Summer Berries

Makes a 20cm/8 inch sandwich cake, serving about 8-10

3 rounded tablesp. cocoa powder
200g butter
200g caster sugar
3 large eggs
200g self-raising flour, sifted
1 rounded teasp. baking powder
50g flaked almonds

Icing:

100g butter
100g chocolate
100g icing sugar
3 tablesp milk

Filling:

200ml cream
100g raspberries
100g strawberries, sliced

Preheat the oven to 180°C(350°F) Gas Mark 4. Line the bases of 2 x 20cm cake tins with greased greaseproof paper.

Mix the cocoa powder with 4 tablesp. boiling water and stir until smooth. Place the sugar and butter and a bowl and beat until fluff, then add the cocoa, eggs, and the flour and baking powder (sifted together). Mix well, then carefully add in the nuts.

Divide the mixture between the tins and bake for 25 minutes, or until a skewer inserted into the centre comes out clean. When cooked, remove from the oven and allow to cool before removing from the tins.

Place the icing ingredients in a bowl over some lightly simmering water. Allow to melt, then stir to combine the ingredients. Allow to cool before using. Meanwhile whip the cream to soft peaks.

To assemble the cake, remove the greaseproof paper from both sponges. Spread the cream over one of the sponges, then sprinkle the fruit on top. Sandwich the second sponge on top and press down.

Pour the chocolate icing over the cake and leave to firm up before slicing.