Pre-heat the oven to 180°C (350°F) and grease/line/cocoa 2 x 8" cake tins.

Beat the butter and sugar together (I used a food processor) and then add one egg at a time until they are fully incorporated.

Add the cocoa, flour and baking powder and slowly mix using the lowest setting on your processor, just until everything has combined. Add just enough milk for the batter to achieve a dropping consistency (start off with one tablespoon at a time).

Divide the batter between the two pans and bake for around 20-25 minutes, until an inserted skewer comes out clean and the cakes begin to pull away from the edges of the tins. Remove from the oven and let the cakes sit in their pans for about ten minutes, then turn out onto a wire rack and allow them to cool completely.

For the frosting: Beat the butter and cream cheese together until soft and fluffy. Add in just enough icing sugar to make a spreadable, thick frosting consistency. Spread around one third of the frosting on the flat side of one of the cakes and then gently place the raspberries on top. Place the second cake on top (flat side down) and push down gently. Spread the remaining frosting over the top and sides, smoothing with a palette knife. For a finishing touch, add a few raspberries to the top of the cake. Cut into slices and enjoy!