Step 1

Preheat the oven to 160 degrees C (320 degrees F). Prepare the tin with baking paper on the  bottom and butter the sides well.

Step 2

In a large bowl mix  and sift the flour, baking soda, baking powder and cocoa powder then add the sugar. In other medium bowl melt the butter and add oil and butter milk.

Step 3

Crack all of the eggs in another bowl, whisk until foamy and then add them to the butter mix. Whisk until all combined.

Step 4

Tip the wet mixture into the dry ingredients. Mix until smooth, add the hot water and give it a good mix. Pour the mixture into the prepared tin. Put in the preheated oven and bake for 30-40 minutes. Let it cool down.

Step 5

For the raspberry curd, wash the raspberries and put into a sauce pan with the orange juice and bring to boil.

Turn down the heat and let it cook for 10 minutes.

Step 6

When the fruit is soft and just starts to run, put the mixture into a sieve and push the juice through into a glass, heatproof bowl.

Step 7

Put water into a sauce pan and bring it to the boil. Place the bowl with juice over the pan and add sugar and butter and whisk until all of the butter and sugar is melted.

Step 8

In another bowl whisk the yolk and pour into the raspberry mix slowly and constantly whisking until it thicken. This will take about 15 minutes. Once it is thick, place in a cool dish to cool down. It is best to prepare the curd the day before, but if you don’t have time, you can use raspberry jam the same way.

Step 9 

To make the ganache, place double cream into a sauce pan and add the chopped chocolate. Bring it to the boil then turn down the heat and mix until all the chocolate has melted. Place in a cool dish to cool down.

Step 10

To assemble,  cut the cooled sponge through the middle. On the bottom half, pipe the chocolate ganache around the edges and spread the curd or jam in the middle with more ganache and spread evenly. Place the top half of the sponge on top and apply the ganache evenly all over, keeping a little ganache for the end. Warm up the remaining ganache and pour it on top, leaving it to drop over the sides. Decorate how you wish with some fruit or if you have some ganache left, pipe it with a piping nozzle around the top.