Ingredients
Chocolate butter icing
Method
1.Preheat oven to moderate 180°C (160°C fan-forced). Grease deep 22cm round cake pan, line base and side with baking paper.
2.Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until combined, transfer mixture to large bowl. Using wooden spoon, stir in flour and buttermilk in two batches.
3.Push raspberries through a sieve into small bowl. Reserve puree, discard seeds in sieve.
4.Divide cake mixture among three bowls. Tint mixture in one bowl pink by stirring through a few drops of colouring with wooden spoon. Using teaspoon, blend sifted cocoa with milk in cup, stir into one of the remaining bowls of mixture. Leave remaining bowl of mixture plain.
5.Drop alternate spoonfuls of three mixtures into prepared pan, drizzling in raspberry puree between spoonfuls.
6.Pull skewer backwards and forwards through cake mixture several times for marbled effect, smooth surface with metal spatula. Bake cake, uncovered, in moderate oven 1 hour. Stand cake 5 minutes, then turn onto wire rack, turn cake top-side up to cool.
7.Meanwhile, make chocolate butter icing. Beat butter in small bowl with electric mixer until light and fluffy, beat in milk and sifted sugar and cocoa in two batches.
8.Place cake on serving plate, spread chocolate butter icing over top and side, decorate as desired with lollies.
