Preheat the oven to 180°C / 350°F / gas 4. Prepare your tins - line and grease them well using butter. I use three 6 inch tins.
Place the butter in a heatproof bowl along with the dark chocolate. Place a small amount of boiling water into a saucepan and rest the heatproof bowl with the butter and chocolate on top, then melt the contents on a low heat. You don't want the water to boil. Once melted set aside.
Add the sugar and eggs to your electric mixer then whisk for about two minutes until your mixture is slightly frothy.
Pour the chocolate mixture into the bowl and whisk in for a few minutes until all of your mixture is all combined.
Sift the flour and cocoa powder into your mixture and stir with a wooden spoon until your mixture is all combined.
Put the mixture into the prepared lined tins. Pour the mixture out evenly. Carefully place the in the oven and bake for 20 minutes.
Take your cakes out of the oven. To see if they are cooked place a metal skewer into the middle and it should come out clean. Leave the cakes to cool.
While your cakes are cooling whip your double cream up.
Once the cakes are cool alternate the layers with raspberry curd and double cream and place on top of each other.
Decorate with fresh raspberries and strawberries then dust with icing sugar.