Quick fix

Set a saucepan over a low heat and dissolve 125g of caster sugar into125g of double cream. Do not boil. Pour over 100g of grated dark chocolate in a bowl and stir to melt, then beat in 75g of unsalted butter until glossy. Cover with cling film and allow to cool and thicken, then apply to a cake with a palette knife.

Melt 150g of dark chocolate in a bain-marie. Once melted, turn off the heat. Beat in 150ml of sour cream. Sift over 100g of icing sugar and 1 tsp of vanilla extract and continue to stir. Leave to cool until icing reaches a spreadable consistency.

Melt 90g of unsalted butter in a saucepan over a low heat. Stir in 3 tbsp of milk, 20g of cocoa powder and 1⁄2 tsp of vanilla extract. Whisk this into 190g of sifted icing sugar. Add 40g of finely chopped nuts. Pour over a cake and allow to set.

Melt 125g of dark chocolate over a bain-marie. Whip 250g of double cream to soft peaks with 1⁄2 tsp of vanilla extract. Fold together with half a punnet of raspberries. Spread through the middle and over the top of the cake. Scatter the remaining raspberries over and dust with icing sugar.