Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Coat an ovenproof dish (approx. 24 x 35 cm; approx. 5 cm high) with oil. Mix flour, sugar, vanilla sugar, baking powder, 1 pinch of salt and baking cocoa in the baking tin.
Push in 2 hollows. Add 150 ml sunflower oil and vinegar. 3⁄4 Pour l cold water over it. Mix with a dough scraper. Bake in a hot oven for about 45 minutes.
Take out the cake. Add chocolate icing to taste (heat 100g of whipped cream, remove from heat. Melt 100 g dark chocolate in pieces and 1⁄2 cubes of coconut fat (12.5 g; palmine) in the cream while stirring.) Sprinkle or dust with cocoa.
Decorate with frozen raspberries.