250g/9oz Odlums Self Raising Flour
50g/2oz Cocoa
50g/2oz Drinking Chocolate
100g Packet Shamrock Ground Almonds
250g/9oz Caster Sugar
250g/9oz Margarine (room temperature)
5 Eggs

450g/1lb Mascarpone Cheese
200g/7oz Chocolate (melted & cooled)
150g/5oz Icing Sugar (sieved)

To Decorate
150g/5oz Raspberries.


  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line 2 x 20cms/8” Sandwich tins. Square or round can be used!
  2. Sieve the flour, cocoa and drinking chocolate into a large bowl. Add the ground almonds, then all the other ingredients.
  3. Beat for about 2 to 3 minutes until smooth. Divide evenly between the two prepared tins. Bake for about 40 minutes until firm to the touch when gently pressed.
  4. Turn onto a wire tray when baked and allow to cool.
  5. Meanwhile make the icing: Beat the mascarpone until smooth, then, add the cooled chocolate and the icing sugar. Beat well. Allow to cool in fridge for about half an hour.
  6. Use icing to sandwich cake with some of the raspberries. Then sandwich the cake and use the remaining icing and raspberries for the top of the cake!