Puree and sieve raspberries to remove seeds
Sieve flour and cocoa into a bowl
Place butter and sugar in another bowl
Mix pureed raspberries, buttermilk, white wine vinegar, soft cheese and food colouring together
Beat butter and sugar, with electric hand whisk, until very light and fluffy
Gradually beat in eggs
Fold in half flour mixture, using a metal spoon
Fold in half the buttermilk mixture
Fold in remaining flour mixture and then the remaining buttermilk mixture
Pour into tins and bake for 20-25mins
Leave to cool for 10mins and then place on cooling wires
Filling – mix icing sugar and butter together until soft. Stir in cream cheese
Sandwich cake with half of the filling and the raspberries, keeping some back for decoration on top of the cake
Spread remaining cream filling on top of the cake and decorate with a few fresh raspberries, dust over a little icing sugar
Store in the fridge