Ingredients

  • 125g butter
  • 125 g granulated sugar
  • 40 g of sugar sifted
  • 2 egg
  • 1 tsp of vanilla essence
  • 80 g blackberry jam
  • 155 g self-raising flour
  • 60 g cocoa powder
  • 1 teaspoon of sodium bicarbonate
  • 250 ml milk

veil

  • 200g dark chocolate chips
  • 1/3 cup cream

Method

  • STEP 1 Preheat oven to 180 ° C, and fat and the line at 20 cm square cake tin.
  • STEP 2 Beat the butter, sugar and icing sugar together until light and creamy. Add eggs one at a time, stirring constantly, then add the vanilla and jam.
  • STEP 3 Fold together flour, cocoa, baking soda and milk. Stir until combined.
  • Step 4 Pour into tin and bake 45 minutes or until cooked.
  • STEP 5 Combine chocolate and cream in a saucepan, stir over low heat until combined.
  • STEP 6 Let cool slightly before spreading on the cake.

Notes

You can also use dark plum jam.