Easy Chocolate Cake with Raspberries

For the sponge layers:

Preheat the oven to 160°C. Beat the sugar with the oil using a mixer. Add the eggs one at a time, then the milk and vanilla, beating well. Sift the flour with the cocoa, baking soda and baking powder and add to the mixture. Stir by hand with a spatula or whisk until everything is combined. There's no need to overmix — even if there's a lump here and there, it's not a problem. Pour the mixture into a dish lined with baking paper or greased and floured, and put in the oven. Bake for about 60–65 minutes and check with a toothpick. Remove from the oven and let it cool completely in the pan. Once cooled, cut into 2 levelling off the top as well; turn the top half upside down and place it at the very bottom.

For the cream:

In a bowl, pour the sour cream and powdered sugar and stir with a whisk or fork, but don't overdo it so it doesn't thin out too much. You can add the raspberries to the cream now, or arrange them on top after spreading the cream on the sponge.

Assemble by spreading 1/2 of the cream over the first sponge layer, arrange 1/2 of the raspberries and place the second sponge layer on top. Spread it too with the other half of the cream, spread also along the edges, put the remaining raspberries on top, and then into the fridge for a few hours and we're done.