Preheat oven to 160°C/ 140°C fan forced. Grease and line a 20cm round ring pan with baking paper.
Place butter, PLAISTOWE Premium Chocolate Milk, milk, sugar and vanilla in a medium saucepan over medium heat and stir until melted and smooth. Leave to cool for 10 minutes. Add eggs and whisk to combine.
Add flour, baking powder and PLAISTOWE Premium Dutch Processed Cocoa; whisk until smooth. Pour mixture into 2 lightly greased 22cm round cake tins lined with non-stick baking paper. Cook for 1 hour or until the cake is cooked when tested with a skewer. Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely. Place rack over a deep tray (this will help catch any icing drips).
In a medium bowl, combine melted NESTLÉ BAKERS’ CHOICE White Melts, oil and red food colouring. Pour icing over cake smoothing over tops and sides with a palate knife.
To assemble the cake, slice and decorate berries according to picture. Place whipped cream in a piping bag fitted with a small round nozzle, pipe around cake and top with quenelles of raspberry sorbet.
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