Half-the-fat chocolate cake with raspberries

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Grease two 4.5cm-deep, 20cm round (base) cake pans. Line bases and sides with baking paper.
• 2
  Sift flours and cocoa into a large bowl. Add sugar. Stir to combine. Place oil, eggs and buttermilk in a bowl. Whisk to combine. Add oil mixture and apple to flour mixture. Stir until just combined. Divide mixture between prepared pans. Bake for 28 to 30 minutes or until a skewer inserted in the centre of cakes comes out clean. Stand in pans for 10 minutes. Turn onto a wire rack to cool completely.
• 3
  Whisk cream in a bowl until soft peaks form. Place 1 cake on a plate. Spread with 1/4 cup cream. Sandwich with remaining cake. Dollop with remaining cream. Top with raspberries. Serve immediately.