Chocolate cake with raspberries and cream

Lightly grease two 20cm round cake pans. Line with baking paper.

Prepare cake mixes one at a time, according to packet directions. Reserve icing mix for another use. Divide evenly between cake pans.

Cook in a moderately slow oven (160˚C) for 35–40 minutes, or until cooked when tested. Stand in pans for 10 minutes. Turn out onto wire racks to cool.

To make icing, stir butter and chocolate in a heatproof bowl, sitting over a saucepan of simmering water, until melted and smooth. Stand at room temperature to cool and thicken.

To assemble, trim tops of cakes to sit flat. Place one cake, upside down, on a serving plate. Spread with whipped cream. Top with remaining cake upside down. Spread with icing. Decorate with berries.