Tuxedo cake

Dress up dessert with the dark choc and buttercream layers of this tuxedo cake!

INGREDIENTS
100g butter, at room temperature
155g (3/4 cup) caster sugar
2 eggs
1 teaspoon vanilla bean paste
190g (1 1/4 cups) self-raising flour
30g (1/4 cup) dark cocoa
80ml (1/3 cup) milk
80ml (1/3 cup) Framboise liqueur or Chambord
250g fresh raspberries, plus extra, to decorate
200g dark chocolate, melted, cooled
BUTTERCREAM
400g butter, at room temperature
300g (2 cups) icing sugar mixture
2 tablespoons milk

METHOD
Step 1
Preheat oven to 180C/160C fan forced. Grease base and sides of a 7.5cm-deep, 7 x 23.5cm (base measurement) loaf pan and line with baking paper.
Step 2
Place butter, sugar, eggs and vanilla in a bowl. Use electric beaters to beat on low for 30 seconds. Add flour, cocoa and milk. Beat on low for a further 30 seconds until combined. Increase speed and beat for 1 minute until smooth, scraping down sides. Spoon mixture into prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Turn pan upside down on a wire rack and allow cake to cool in pan completely.
Step 3
For the buttercream, use electric beaters to beat the butter in a bowl until soft. Gradually add the icing sugar and milk, until pale and creamy.
Step 4
Cut the cake horizontally into 4 even layers. Wash the loaf pan and re-line with baking paper. Place the top layer of the cake, cut-side up, in the base of the prepared pan. Brush with a little liqueur and spread with a thin layer of buttercream. Sandwich with the next layer of cake, pressing down gently to ensure the layers are even. Brush with liqueur, then spread with a thin layer of buttercream. Place raspberries, point side down, in even rows over the buttercream, gently pressing down. Spread the next layer of cake with buttercream. Place the layer, buttercream-side down, on top of the raspberries, gently pressing to sandwich the berries and allowing buttercream to fill the raspberry centres. Repeat with the liqueur, buttercream and the final layer of cake. Cover with plastic wrap and place in the fridge for 1 hour to firm.
Step 5
Carefully remove cake from pan. Spread top and sides with remaining buttercream. Place in the fridge for 1 hour or until firm.
Step 6
Place the cake on a serving platter. Reserve 2 tbs of the melted chocolate. Pour the remaining chocolate over the top of cake, allowing it to drip down the sides. Drizzle the extra raspberries with the reserved chocolate. Place on top of cake