Makes one cake.
 
CAKE

240g cake flour

40g (½ cup) cocoa powder

5ml (1 tsp) bicarbonate of soda
a pinch of salt
200g butter
310g castor sugar
5ml (1 tsp) vanilla extract

250ml (1 cup) buttermilk

2 large eggs

 ICING

125g butter

210g icing sugar

45ml (3 tbsp) cocoa powder

5ml (1 tsp) vanilla extract

5ml (1 tsp) chilli powder

30 – 45ml (2-3 tbsp) milk

fresh raspberries, to garnish
 
1. Preheat the oven to 180°C. Grease and line two 20cm cake tins.

2. For the cake, sift the flour, cocoa powder, bicarbonate of soda and salt.

3. Cream the butter, sugar and vanilla together until fluffy.

Add the buttermilk and eggs, alternating with the sifted dry ingredients.

4. Spoon the mixture into the tins and bake until a skewer inserted into the centre comes out clean, about 25-30 minutes. Cool for five minutes, then turn out onto a rack to cool completely.

5. For the icing, beat the butter until soft. Sift the icing sugar and cocoa and add to the butter. Add the vanilla, chilli and enough milk to make a spreadable consistency.

6. Sandwich the two cakes together with half of the icing and top with the remaining icing. Garnish with the raspberries and serve.