Chocolate Raspberry Cake

For the Cake:

• 4 handfulls of fresh raspberries

Dry ingredients

• 1 1/3 of a cup of cocoa powder
• 2 ½ cups of flour
• 2 1/4 cups of white sugar
• 2 teaspoons of baking soda
• 2 teaspoons of baking powder
• 1 ¼ of a teaspoon of salt

Wet ingredients

• 2 eggs
• 2/3 of a  cup of  warm water
• 1 ½ teaspoons of vanilla extract
• 1 ¼ cups  of milk
• 2/3 of a cup of coffee
• 2/3 of a cup of vegetable oil

1. Preheat your oven to 180 degrees Celsius
2. Grease your baking pans
3. In two separate bowls, mix your dry ingredients in one and the wet ingredients in another
4. Slowly add the dry ingredients to the wet and mix them with a hand mixer (or do it old school and get your wooden spoon out)
5. Pour the batter in your 2 cake pans
6. Bake for about 30 minutes and let cool before icing

For the Icing:

• 1/2 a stick of room temperature butter
• 2/3 of a cup of icing sugar
• 3 tablespoons of tepid water
• 1/4 of a cup of cocoa powder

(Line the centre of the cake with raspberries and garnish the top with them as well)