It's lovely in cupcake cases for an individual treat or baked in a 7inch round deep tin for sharing!
100gr of butter
200gr of golden caster sugar (plus 2tbsp extra blended with 1tsp of cinnamon to sprinkle on before baking)
250ml sour cream
1tsp of vanilla extract
250gr self raising flour (sifted with 1/2 tsp of baking powder and 1/2tsp of baking soda)
3tsp of cocoa powder
100gr of fresh/frozen raspberries
1, Preheat oven to 200o/c or gas mark 6
2, Cream together butter and sugar until light and fluffy and beat in the eggs
3, Beat in the sour cream and vanilla extract.
4, In a separate bowl sift all the remaining dry ingredients together and add to the blended wet ingredients
5, Fold in the raspberries and pour into a lined cake tin or lined cupcake tin. Sprinkle with the spare cinnamon/sugar mix
6, Bake for around 30-40 minutes for a large cake or 15-20 minutes for the cupcakes