Makes 1 Small 6 Inch, 2 Tiered Cake - Serves 4-6

120 Grams All Purpose Flour

85 Grams White Sugar

1 Heaped Tbsp Good Dark Cocoa Powder

1 tsp Baking Powder

1/2 tsp Baking Soda

Good Pinch of Salt

120 ml Buttermilk

60 ml Vegetable Oil or Melted Butter

1 Large Egg

1 Tsp Vanilla

1 Double Long Shot Espresso (Approx 2.5 - 3oz)

1 Cup Mascarpone

2 Tbsp Icing Sugar

40 Grams Melted Dark Chocolate

Pinch of Salt

Preheat oven to 375. Line and grease two 6 inch cake tins.

In the bowl of an electric mixer fitted with the paddle attachment combine the flour, sugar, cocoa, baking powder, baking soda and salt. In a separate bowl whisk together the buttermilk with the oil, egg, vanilla and espresso.

With the mixer on low, slowing add the wet to the dry. Mix until the flour is just combined.

Use a spatula to finish mixing and ensure everything is combined.

Evenly distribute between the two tins and bake for 20-25 minutes until a cake tester comes out clean. Allow to cool.

For the icing - In the bowl of an electric mixer fitted with the whisk attachment, whip the mascarpone, icing sugar, melted chocolate and salt until smooth. Set aside.

To assemble the cake. Remove the parchment lining from each tier. Place the bottom layer on a serving plate and spread half of the icing on top with an offset spatula, coming to just the edge of the cake. Place the second layer on top and press down gently. Spread the remaining icing on top.

Top with fresh raspberries and a sprinkle of icing sugar.