Chocolate Chip Raspberry Coffee Cake

For the cake:
Preheat oven to 170ºC (340ºF) and grease and lightly flour two 8-inch (20cm) round cake tins.

Cream butter and sugar until creamy and white. Add eggs one at a time and beat until incorporated. Slowly add flour mixed with baking powder, a few of tablespoons at a time and beat until incorporated.

Dissolve coffee in boiling water. Pour milk into the coffee. Add to the cake batter, beating in a little at a time. Fold in raspberries and chocolate chips.

Divide the cake batter evenly between the cake tins and bake for about 25–30 minutes. They’re ready when you press down gently on the cake and it springs back. Switch the oven off and leave the oven door ajar with the cakes in the oven for 10 minutes to cool slowly. (This stops them from sinking in the middle!).

Remove cakes from the oven and allow to cool for 15 minutes before turning out onto cooling racks to cool completely.

For the frosting:
Dissolve coffee in boiling water. Set aside.

Beat butter and sugar until light and creamy. Beat in the coffee.

Keep about 20 whole raspberries for the top of the cake, and roughly chop the remaining berries. Fold chopped berries into the frosting.

Place one of the cakes on a serving plate and pile just over 1/3 of the frosting on the top of the cake. Spread with a butter knife, keeping it rustic. Place the other cake on top and pile the remaining icing on top and spread again with a butter knife. Top with the whole fresh raspberries.