Cut the butter into cubes and leave at room temperature to soften.

Break up the chocolate.

Pre heat the oven to 180°C.

Line the baking tray with parchment paper.

Grease the round tins and line with parchment paper.

Fit the K beater to the machine.

Add Ingredients 1 (butter) to a medium saucepan.

Heat over a medium heat, stirring constantly, for about 7 minutes or until deeply golden and has a nutty aroma.

Remove from the heat and transfer to a medium bowl.

Leave to cool.

Add the first item of Ingredients 2 (chocolate) into a glass bowl.

Add the second item of Ingredients 2 (water) into a clean saucepan.

Place the bowl on top of the saucepan making sure the water isn’t touching the bottom of the bowl.

Heat on a low heat and stir the chocolate until melted.

Pour the melted chocolate onto the lined baking tray.

Spread out to a thin layer about 3 mm thick.

Sprinkle with the last of Ingredients 2 (freeze dried raspberries).

Chill in the fridge.

Sift Ingredients 3 (flour, hazelnuts, baking powder, bicarbonate of soda, salt) into a large bowl.

Mix together until combined.

Set aside.

Transfer contents of the medium bowl to the Mixer bowl.

Add Ingredients 4 (sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 3 for about 2 minutes.

Mix on speed 5 for about 3 minutes or until creamy.

Reduce the speed to speed 3.

With the machine running, gradually add Ingredients 5 (eggs) into the Mixer bowl.

Repeat this process until all the eggs are added and the mixture is pale and fluffy.

Reduce the speed to speed 2.

Transfer the remaining contents of the large bowl to the Mixer bowl.

Mix on speed 2 for about 3 minutes.

Add Ingredients 6 (vanilla, soured cream, milk) into the Mixer bowl.

Mix on speed 2 until the mixture turns to a soft batter.

Divide the batter evenly between the 3 round tins.

Bake for 10 minutes at 180°C.

Reduce the temperature to 160°C and bake for 30 minutes or until a skewer tests clean.

Leave to cool in the tins for 10 minutes.

Turn out onto a cooling rack.

Clean the Mixer bowl and fit the Creaming beater.

Add Ingredients 7 (butter) to the Mixer bowl.

Start the machine on speed Max and mix for 4 minutes or until light and fluffy.

With the machine running, gradually add Ingredients 8 (icing sugar) into the Mixer bowl.

Mix on speed 1 and gradually turn up to speed 4 as the sugar is incorporated.

Add Ingredients 9 (milk) into the Mixer bowl.

Mix on speed 2 for about 2 minutes.

Halve the cakes lengthways to make 6 sponges.

Place the first sponge on the serving plate, secured with a little buttercream.

Spread 1/6 of the icing on top of the sponge, with a little overhang of the edges.

Place another sponge on top.

Add Ingredients 10 (pink food colouring) to the icing, just enough to make the icing a pale pink.

Spread a second layer of icing on the sponge.

Add a third sponge on top.

Add some more food colouring to make a slightly more intense shade of pink.

Repeat the spreading and layering until all the sponges are used and the top layer of icing is much pinker than the first layer.

Scrape any excess icing from the sides of the cakes.

Remove the chocolate from the fridge and break into shards.

Use the shards to decorate the top of the cake.

Serve.