250 g butter or margarine
300 g dark chocolate
5 eggs
200 g Dansukker Dark Muscovado Sugar
50 g cocoa powder
125 ml milk
100 g plain flour
10 g baking powder
1 tsp Dansukker Vanilla Sugar
500 g raspberries

Topping
200 g butter or margarine
300 g chocolate (any kind)
175 g Dansukker Icing Sugar Chocolate

Melt the fat and chocolate in a saucepan over a low heat. Whisk together the eggs and muscovado sugar. Add the milk and the chocolate mixture. Mix together the dry ingredients and fold them into the paste. Pour into a shallow baking tin measuring 30 x 40 cm lined with greased baking parchment. Sprinkle with the raspberries. Bake in the centre of the oven at 175 °C for approx. 15 minutes. Allow to cool.

Melt the fat and chocolate in a saucepan over a low heat. Stir in the icing sugar. Spread the topping over the cake. If desired, serve the cake with lightly whipped cream and raspberries.

The dark chocolate can be replaced with milk or white chocolate. In that case, replace the muscovado sugar with fine granulated sugar.