date:Aug 22, 2013
a bowl, pushing through with a wooden spoon. Add to buttermilk mixture and, using a wire whisk, stir until combined. Add raspberries and chocolate, and, using a spoon, fold in until combined.
3. Pour batter into pan, then place on an oven tray. Bake on bottom shelf of the oven for 1 hour or until a skewer inserted into centre comes out clean. Cool for 10 minutes, then run a knife or spatula down sides of pan to release cake (repeat several times, if necessary). Invert onto a wire rack to cool