275g Self Raising Flour
200g Sugar ( I used granulated, you could use caster)
1/2 teaspoon Vanilla essence
300 ml butter milk
100g basic/essentials dark chocolate, chopped into small pieces.
Cake tin approx 25x20cm
MethodPreheat oven to 180 degrees centigrade
Melt the margarine.
Sift the flour into a bowl and add the sugar.
Using a fork beat together the buttermilk, eggs and vanilla essence and cooled margarine.
Make a well in the flour and pour the buttermilk mixture in.
Mix together until most of the flour is mixed in and then gently stir in the chocolate and raspberries.
Grease and line the tin with baking parchment/ grease-proof paper. Pour the mixture in and level off.
Bake for 45-50 minutes or until a skewer comes out clean when inserted into the cake.
To decorate.Heat 3 tablespoons of seedless raspberry jam. Bring to the boil and then cool slightly before spreading over the cake.
Melt approx 50g chocolate (milk, dark or white) and using a teaspoon drizzle it over the jam.