For the Cake

1. Preheat oven to 350 degrees F. Cut a piece of parchment paper fitted to the bottom of 10-inch round cake pan or a 9-inch square cake pan. Spray the pan with non-stick spray, add the parchment paper to line the bottom of the pan and set aside.
2. In a large bowl, cream the butter and sugar together with a handheld mixer on medium high until light and fluffy, about 5 minutes.
3. Add the eggs one at a time, mixing in completely.
4. Add the vanilla bean scrapings and mix.
5. In a small bowl, sift the flour, baking powder and salt together.
6. Add half of the flour mixture to the butter, then add ¼ cup LACTAID® Reduced Fat 2% Lactose-Free Milk, followed by the remaining flour mixture and ¼ cup milk, mixing on low between each addition.
7. Pour the batter into the pan and bake until cake springs under light touch and starting to turn a little golden, about 25-30 minutes.
8. Let cake cool before removing cake from pan.

For the Ganache

1. Place the chocolate chips into a medium bowl. Heat the milk in the microwave oven until hot but not boiling, about 20-30 seconds.
2. Pour the hot milk over the chocolate and cover with a piece of foil or a small plate (to keep the heat in) and let sit for 3-4 minutes.
3. Whisk the mixture into a smooth creamy chocolate sauce.

For Serving

1. Place a slice of cake on a small serving plate, and drizzle with chocolate ganache.
2. Top with three of four raspberries, a sprinkle of powdered sugar and a tiny bit of mint or basil. (Optional)