Instructions

1. Heat the oven to 170°C.
2. Oil and line two round 20 cm springform cake tins with baking parchment. 
3. In a bowl, whisk the oil, sugar, eggs and milk.
4. Sieve the flour, cocoa and bicarb into another bowl. Mix in the wet mixture gradually until you get a smooth batter.
5. Divide the mixture between the tins evenly. Put the tins in the middle of the oven and bake for 35-40 mins, until an inserted skewer comes out clean. Leave the cakes in the tins for 10 minutes then transfer them to a wire rack to cool completely.
6. While the cakes are baking, make the raspberry cream.
7. Put the raspberries into a pan, add the sugar and vanilla extract. Bring to the boil and reduce it into a thick, jam-like spread. Set aside to cool.
8. If you want a smooth, not bitty cream - push the raspberry spread through a sieve.
9. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold in the raspberry spread. You can create a marble effect or mix completely
10. Spoon half of the cream on top one cake, then smooth it over with a palette knife.
11. Place the other cake on top, pushing them together a bit. Cover the top with the remaining cream. You can frost the side too, if preferred.
12. Chill for at lest 20 minutes before serving.