For the Batter:
For the Icing:
Mix the milk and lemon juice in a jug and set aside.
Cream the Stork and sugar together until light and fluffy and beat in eggs, one by one.
Stir in the flour mix with the milk and melted chocolate and mix until smooth.
Pour the batter into a square 22cm cake tin, greased and bottom lined with baking paper. Bake at 170 °C, 160°C, Gas mark 4 for 45-55 minutes. Allow to cool after baking.
Now for the icing: Blend Stork with the sugar until smooth. Add raspberries and keep blending until smooth.
Place the icing into a piping bag fitted with a star nozzle. Pipe over the top of the cake.
Finish by decorating with fruit and fresh mint leaves.