1. Preheat oven to 140C fan forced.
2. Grease and line the base and sides of an 18cm cake tin.
3. Place chocolate, butter, sugar and milk in a small saucepan and cook over low heat until melted and smooth. Set aside to cool.
4. Place flours in a large mixing bowl to combine. Add eggs and vanilla and pour in cooled chocolate mixture. Whisk to combine.
5. Pour into cake tin and cook for 1 hour 45 minutes until a skewer inserted comes out clean.
6. Allow cake to cool completely , then cut in half.
7. To make the buttercream, whisk the butter and cream cheese in the bowl of a freestanding electric mixer.
8. Add the icing sugar until combined.
9. Add cooled melted chocolate and whisk until smooth, creamy and spreadable.
10. Spread icing between two layers of the cake.
11. Place on a serving plate and ice the top and sides.
12. Scatter over the crushed OREO cookies and raspberries to garnish.

1. Preheat oven to 140C fan forced.
2. Grease and line the base and sides of an 18cm cake tin.
3. Place chocolate, butter, sugar and milk in a small saucepan and cook over low heat until melted and smooth. Set aside to cool.
4. Place flours in a large mixing bowl to combine. Add eggs and vanilla and pour in cooled chocolate mixture. Whisk to combine.
5. Pour into cake tin and cook for 1 hour 45 minutes until a skewer inserted comes out clean.
6. Allow cake to cool completely , then cut in half.
7. To make the buttercream, whisk the butter and cream cheese in the bowl of a freestanding electric mixer.
8. Add the icing sugar until combined.
9. Add cooled melted chocolate and whisk until smooth, creamy and spreadable.
10. Spread icing between two layers of the cake.
11. Place on a serving plate and ice the top and sides.
12. Scatter over the crushed OREO cookies and raspberries to garnish.