Instructions

1. Cream the butter and sugar together till light and fluffy. Beat in the eggs and vanilla extract.
2. Sift together the flour,salt, baking powder and cocoa powder. Gradually beat into the creamed butter and sugar, alternating with the milk until all mixed in.
3. Pour the batter into a greased oven dish.
4. Combine all the sauce ingredients in a pot, stir over a low heat until dissolved then bring to the boil.
5. Gently pour the hot sauce over the batter. It will separate and curdle, but this is as it should be.
6. Bake at 200°C for 30 minutes until you have the sponge on top and the sauce underneath. Do not overbake as the sauce will dry up.
7. Serve with vanilla ice cream and raspberries.