Step 1. Prepare the Cake Pans and Preheat the Oven

Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.

Step 2. Melt the Chocolate

In a double boiler or microwave, gently melt 200g of dark chocolate. Stir until smooth and set aside to cool slightly.

Step 3. Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4. Combine Dry Ingredients and Fold in Chocolate

Sift together the self-raising flour and cocoa powder, then gradually fold into the wet ingredients. Add the melted chocolate and fold gently until just combined, avoiding overmixing.

Step 5. Divide and Bake

Pour the batter evenly between the two prepared cake pans. Smooth the tops and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6. Prepare the Chocolate Ganache

In a saucepan, heat the double cream over medium heat until it begins to simmer. Remove from heat, add the chopped dark chocolate, and stir until smooth and glossy. Set aside to cool slightly until it reaches a spreadable consistency.

Step 7. Assemble the Cake

Place one cake layer on a serving plate. Spread a layer of chocolate ganache over the cake and scatter half of the fresh raspberries on top. Place the second cake layer over the raspberries, then spread the remaining ganache over the top and sides of the cake.

Step 8. Decorate and Serve

Arrange the remaining raspberries on top of the cake for a decorative finish. Slice and serve!