layered chocolate cake with raspbeeries for 1 cake

PEP AND COOKING TIME 1H15 MIN  COOLING 40 MIN DIFFICULTY MEDIUM
CANOT BE FROZZEN
Ingrediens for the cake
175g/6 oz butter
 75g/20.5oz plin chocolate,70%cocoa solids
300g/11 oz plain flour
375g/13 oz caster sugar
25 g / 1 oz cocoa powder
1 pinch shalt
1 tsp bicarbonate of soda
2 eggs
200ml/7fl oz butter milk
100ml/3o.5 fl oz very hot water
FOR THE FILLING
350ml / 12 fl oz cream,48% fat
70o g  / 25 oz plain chocolate
70%cocoa solids,broken
100 g / 3 0.5 oz raspberry
TO DECORATE
raspberries


1 for the cake heat the oven ton 180''F (160'F fan) grease 3x 20 cm /8"cake tins and line the baeses with non-stick baking paper.
2 Put the butter and chocolate into a small pan and heat gently, stirring util melted
3 Sift together the flour,sugar,cocoa, salt and bicarbonate of soda in a mixing bowl
4 whisk together the eggs and buttermilk.
5 Stir the melted Chocolate mixture and egg mixture into the dry ingredients, then whisk in the hot water until smooth.
6 Divide the mixture between the tins and bake for 25 minutes until cooked through.A skewer  or cocktail stick inserted into the Centers should come out clear. cool in the tins for  15 minutes then place on a wire rack to cool completely.
7 Heat the cream in a pan just to al boil. Remove from the heat and pour over the chocolate. stir until melted leave cool and thiken for 30-40 minutes.
8 invert i cake onto a plate and spread with half the jam spread 0.6 of the chocolate filling over the top place another cake on top and spead with the remaining jam and another third of the filling.
9 place the remaining cake on top and spread with the remaining chocolate mixture. decorate wit raspberries