Preheat your oven to 180c/160c fan oven and grease and line 3 8 inch cake pans.
In a large bowl sift in the flour, cocoa and bicarbinate of soda and then mix in the sugar. In a separate bowl add the sour cream, oil, coffee and eggs and whisk together.
In the bowl of your mixer add the butter and the vegetable fat, beat together until well combined
Add the icing sugar in two batches, beat for 4-5 minutes to get a light and fluffy buttercream.
Beat in the raspberries, if you prefer you could blend then sieve the raspberries first to remove the seeds but I just added them straight to the mixer. Mix until the buttercream is nice and pink.
In a small microwavable bowl add the double cream and dark chocolate. heat for one minute and then stir until smooth and chocolatey.
Please read the post above for step by step instructions on how to assemble your Raspberry and Chocolate Melting Ice Cream Cake. Enjoy!