• Sift the flour and baking powder in a large bowl. Mix. Add sugar, salt and cocoa powder. Mix until all ingredients are well combined.
• Pour in the oil, milk and add eggs. Combine until you get nice smooth batter. Pour in wine - a small amount at a time. After each addition, mix well.
• Prepare cake tin (8 inch/20 cm wide & 6 inch/15 cm high) by lining it with baking paper (if you need a help with lining cake tins, have a look at this post: How to Prepare Cake Tins).
• Pour in the mixture and place in a preheated oven. Bake at 350 Fahrenheit/180 Celsius for 60 minutes or until an inserted skewer comes out clean.
• When ready, let it cool a bit before transferring onto a cooling rack. Cool completely.
• Trim off the top part if necessary. Cut the cake horizontally into 3 equal parts.

Raspberry filling:

• Wash the raspberries. Puree them in a food processor. In a bowl combine the raspberry puree with mascarpone cheese and the icing sugar (use hand mixer if needed) until smooth and you are ready to go.

Chocolate Buttercream Icing:

• Cream the butter with a few spoons of milk (add the milk gradually) in a mixer. Add 1/2 of the icing sugar & some more milk. Add some more sugar as well as the cocoa powder, sifted. Be careful when turning on the mixer as you can end up with cocoa all over your surface and yourself if the mixer is on high speed.
• Melt the chocolate over a pan of simmering water (bain-marie), let it cool a bit and add to the bowl. Mix until you get nice smooth texture and all ingredients are well blended.
• If you think the icing is too thick, add some more milk and whisk again.
• Your icing is ready to go and you can ice your cake any way you like!