Chocolate, Banana and Berry Cake

This recipe comes from Sarah Kate Lynch's book 'On Top Of Everything.' I really like her books and especially those that have a food theme. I tried this recipe years ago when I first read the book and remembered it being really good. Today we had visitors and when I asked Isabella what kid of cake we should make for afternoon tea she said chocolate and strawberry! I'm not sure where the idea came from but it was a good one.

The recipe is for raspberries but I figure any berry will work. We used strawberries today.
The only part of the recipe I'm not sure about is the chocolate in the cake mixture. It does't say to melt it but unless it is melted it would be in chunks (...maybe I'll try that next time?). I melted it and added it with the wet ingredients.

Chocolate, Banana and Raspberry Cake Recipe

Cake Mixture
1 3/4 cup all purpose flour
100g granulated white sugar
50g light brown sugar
1 tsp of BP
1 tsp Baking soda
1/2 tsp salt
150g dark chocolate (I melted it)
3 large very ripe bananas mashed well
3 large eggs lightly beaten
120g unsalted butter - melted and cooled
1 cup raspberries

Pre heat oven to 180 degrees C. Place oven rack in middle of oven.
Butter or spray cake tin.
In large bowl combine the flour, sugars, Baking Powder, Baking Soda, salt and chocolate. Set aside.
In a medium bowl combine mashed banans, eggs and melted butter. Withe rubber spatular or wooden spoon lightly fold the wet ingredients (banana mix) into the dry ingredients until just combined and batter is thick..
Add raspberries and spoon batter into prepared tin.
Bake about 1 hour or until toothpick inserted in centre comes out clean.
Place on wire rack to cool for 5 mins then remove from tin.
Let cool and ice.

Icing
250 g dark chocolate
1 cup sour cream
2/3 tsp of vanilla.

Melt chocolate in double boiler or large metal bowl over pot of simmer water, storing occasionally.
Remove bowl from heat and whisk in sour cream and vanilla.
Cool to room temp, storing occasionally.
Icing will become thick enough to spread.
You must work quickly and spread before it becomes too thick. (If icing becomes stiff, reheat over simmering water, then cool and try again)

top with a layer for fresh raspberries.