Preparation:

Preheat the oven to 180°C/350°F/Gas 4. Dice the fruit and put into a small bowl. 

Sponge: Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs (one at a time) constantly stirring with a hand mixer. Sieve both flour and baking powder into the mix. Stir with a hand mixer until smooth.

Transfer half of the cake mix into a cake tin lined with grease proof paper, then add your fruit and cover with the other half. Bake at 180°C for 30-40 minutes. When ready, remove from the oven and cool for 5 minutes in the tin, before turning out onto a wire rack and allowing to cool completely.

Icing: Add butter, cream, sugar and roughly chopped chocolate into a small pot and stir over low heat until melted (Don’t boil). Spread the icing on top of your cake and leave it to cool for approximately 30min. before slicing.

Serve with hot custard and/or ice cream.

Enjoy!