Dark Chocolate Cake with a Blackberry Jam Middle

DessertServes 8

Get the sunny weekend off to a delicious start by whipping up this seriously indulgent cake using Yorkshire Rapeseed Oil.


For the Cake

175g Plain Flour

50g Green and Blacks Cocoa Powder

1 heaped tsp Baking Powder

1 heaped tsp Bicarbonate of Soda

2 tbsp Treacle

2 Eggs

75g Golden Caster Sugar

120ml Milk

170ml Yorkshire Rapeseed Oil


For the filling

150g Blackberry Jam

200ml Double Cream

2 tsp Icing Sugar

A handful of chocolate chips (optional)


  1. Pre Heat your oven to 170C (Not fan)
  2. Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed.
  3. Grease and line 2 x 20cm Circular cake tins and pour in the batter spitting equally between them both, place in the oven and cook for 20-25 mins or until a cooked.
  4. Leave for a few mins then remove from the tins and allow to cool on a cooling rack.
  5. Whip the double cream until firm and add in the icing sugar just at the end.
  6. Spread the jam generously over one of the cakes, followed by the cream. For a bit of extra luxury scatter in the chocolate chips if using the place the second cake on top.